Cheesecake Fat Bombs
These little guys are so tasty. This keto friendly recipe is enjoyable and does not taste like plain butter or coconut. Finally, a fat bomb that is actually delicious. Warning, these are hard to stop eating!
Why must all fat bombs taste like butter and coconut? I tried a few different ideas as never made anything past average. Well, not anymore. These bad boys are just what I needed.
High fat, low carb, decent protein, and taste amazing.
Vanilla Chocolate Cheesecake Fatbomb
These are mini cupcake size. Chocolate on the bottom and Vannila on the top. We use a soft and sweet cream cheese styles filling. The chocolate layer remains firm.
Silicone mini cupcake pans from Amazon are highly recommended, They allow you to remove the fat bomb without damaging it.
Make sure the butter is melted before mixing. This prevents lumping.
Use a teaspoon to fill the cupcake molds and level them out as you go.
Adding flavor extracts are a great way to boost the taste. Below is an example with blueberry.
Fill slowly in small sections
Cheesecake Fat Bomb Recipe
Servings – 12
Cook Time – 0 min
Prep Time – 10 min
Passive Time – 4 hours
150 g Cream Cheese
50 g Butter melted
1 Tbsp Natvia (Or Erythritol)
1 tsp Vanilla Extract
1/4 Cup Refined Coconut Oil
1/2 Cup Refined Coconut Oil
1 tsp Cocoa Powder
2 tsp Natvia (Or Erythritol)
In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
Add the vanilla, nativa and coconut oil, mix again until combined.
Grab your silicon mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
Mix the top coconut oil with the cocoa powder and natvia in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours.