Cheesecake Fat Bombs Recipe
These Cheesecake Fat Bombs are a creamy, low-carb treat perfect for anyone following a ketogenic or low-carb lifestyle. Combining the rich flavors of cream cheese, butter, and coconut oil with a light touch of erythritol and vanilla, they provide a delicious and satisfying snack. The two-layered treat features a smooth cheesecake base topped with a chocolatey cocoa layer, all set in a convenient mini cupcake form that is easy to enjoy anytime.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 fat bombs 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Base
- 5 oz Cream Cheese
- 2 oz Butter, melted
- 1/4 cup Refined Coconut Oil (60ml / 2 fl oz), melted
- 1 tbsp Erythritol (SoNourished)
- 1 tsp Vanilla Extract
Top Layer
- 1/2 cup Refined Coconut Oil (120ml / 4 fl oz), melted
- 2 tsp Erythritol (SoNourished)
- 1 tsp Cocoa Powder
Instructions
- Prepare the base: In a medium-sized mixing bowl, beat the cream cheese with the melted butter until fully combined and smooth.
- Mix base ingredients: Add the melted coconut oil, erythritol, and vanilla extract to the cream cheese mixture and mix thoroughly until well blended.
- Fill silicone cups: Divide the mixture equally among 12 cups of a silicone mini cupcake tray, filling each about three-quarters full for space to add the top layer.
- Smooth and freeze base: Smooth the tops with a small teaspoon to even out the surface, then place the tray in the freezer for 20 minutes until the base is relatively firm and set.
- Make the chocolate topping: In a separate bowl, combine the melted coconut oil with erythritol and cocoa powder, mixing well to create a smooth chocolate mixture.
- Top and set: Pour the chocolate topping evenly over the semi-frozen base layers in the silicone molds. Return the tray to the freezer and freeze for about 4 hours or until the fat bombs are completely firm and set.
- Serve and store: Once solid, pop the fat bombs out of the silicone tray and keep them stored in the freezer. Enjoy as a low-carb, creamy snack whenever desired.
Notes
- Use refined coconut oil to avoid a strong coconut flavor.
- Erythritol can be substituted with other keto-friendly sweeteners if preferred.
- Silicone mini cupcake trays work best for easy removal and portion control.
- Keep fat bombs stored in the freezer to maintain their shape and texture.
- Allow a minute or two at room temperature before eating for a softer, creamier bite.
Keywords: Cheesecake Fat Bombs, Keto Snacks, Low Carb Fat Bombs, Cream Cheese Snacks, Keto Desserts
Find it online: https://cookwithruby.com/cheesecake-fat-bombs-recipe/
