The Best Chocolate Cheesecake Fat Bombs - 5 ingredients
These delicious chocolate cheesecake fat bombs are quick and easy to make. Only 5 low carb ingredients are needed for these incredibly creamy and delicious 2g net carbs fat bombs.
Line a muffin pan with silicone muffin liners and set aside
In a medium bowl, add the cream cheese, powdered sweetener, melted coconut oil, melted butter, and vanilla extract. Mix with a hand mixer for about 2 minutes, until all the ingredients are well incorporated or until it looks fluffy and creamy. Don’t overmix!
Evenly distribute the cheesecake mixture into each muffin cup (about 2 tsp).
Place in the freezer for about 30 minutes or until the cheesecake layer hardens.
In a microwave-safe bowl, combine the coconut oil and dark chocolate. Place in the microwave and heat for about 1 minute or until completely melted. Add the sweetener and stir well to combine.
Pour the chocolate layer over the cheesecake layer and return to freezer for another 30 minutes.
Store the keto cheesecake fat bombs in the freezer for up to one month — Thaw for a few minutes before serving.
Enjoy!
Notes
The sweetener must be powdered for the creamiest result. You can buy my favorite powdered monk fruit sweetener, or you can use your dry blender to turn granulated sweetener into a fine powder.