Creamy Keto Cheesecake Fat Bombs (Printer-Friendly Version)
# What You'll Need:
→ Fat Bomb Ingredients
01 -
8 oz cream cheese, at room temperature
02 -
4 oz butter or coconut oil
03 -
4 oz heavy cream
04 -
2-3 tablespoons erythritol
05 -
2 teaspoons vanilla extract
06 -
Baking chocolate or coconut for decorating (optional)
# Let's Cook!:
01 -
Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mixed through and creamy.
02 -
Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
03 -
Remove from cupcake tins and transfer them into an air-tight container. Refrigerate for up to 2 weeks.
# Recipe Notes:
01 -
If you do not have a mini cupcake pan, place the mixed batter into the freezer until it is firm then scoop batter to form balls.