Keto Recipes

Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs are a decadent and creamy treat that is perfect for those following a ketogenic diet. Packed with healthy fats and low in carbs, these fat bombs provide a satisfying snack or dessert option while keeping you in ketosis. With a rich and velvety cheesecake flavor, they are sure to curb your cravings and provide a boost of energy. Let’s dive into the recipe!

Recipe:

Ingredients:

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons powdered erythritol (or any other powdered keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut flour
  • 2 tablespoons heavy cream
  • Optional toppings: crushed nuts, unsweetened cocoa powder, or shredded coconut

Instructions:

  1. In a mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together until smooth and well combined.
  2. Add the powdered erythritol and vanilla extract to the bowl. Continue to beat the mixture until it is creamy and the sweetener is fully incorporated.
  3. Gradually add the coconut flour to the mixture, stirring well after each addition to avoid any lumps.
  4. Pour in the heavy cream and mix until the batter becomes thick and creamy.
  5. Line a baking sheet or tray with parchment paper. Using a small cookie scoop or spoon, portion out the cheesecake mixture onto the prepared sheet, forming small round balls.
  6. If desired, roll the fat bombs in crushed nuts, unsweetened cocoa powder, or shredded coconut to add texture and flavor.
  7. Place the tray in the freezer for about 1 hour or until the fat bombs are firm.
  8. Once the fat bombs are fully frozen, transfer them to an airtight container or zip-top bag for storage.
  9. Keep the Keto Cheesecake Fat Bombs in the freezer until ready to enjoy.

Nutrition Facts (per serving, based on 1 fat bomb):

  • Calories: Approximately 100
  • Fat: 10g
  • Protein: 2g
  • Total Carbohydrates: 2g
    • Dietary Fiber: 1g
    • Net Carbs: 1g

Servings: This recipe makes about 20

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