These Keto cheesecake fat bombs are so tasty and delicious. I really like this keto cheesecake, in this recipe we will make a thick bomb Keto cheese cake that will be really delicious to eat. I hope you will enjoy this Keto cheesecake and you will like it too.
DURATION:
Prep Time: 10 minutes |Freeze Time: 4 hours | Total Time: 4 hours 10 minutes | Serve: 12
INGREDIENTS
For Base:
- 5 oz Cream Cheese
- 2 oz Butter melted
- 1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted
- 1 Tbsp Erythritol (So Nourished)
- 1 tsp Vanilla Extract
For Top:
- 1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted
- 2 tsp Erythritol (So Nourished)
- 1 tsp Cocoa Powder
INSTRUCTIONS
- For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
- Add the coconut oil, erythritol and vanilla, and mix until combined.
- Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
- Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
- For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.
Notes:
- As you begin to mix the base ingredients, make sure the butter is melted. Otherwise, you’ll find clumps of butter all over the mixture and the fat bombs won’t taste perfect.
- When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.
NUTRITION FACTS
Amount Per Serving (1 fat bomb)
Fat 22g: 34% | Saturated Fat 16g: 100% | Cholesterol 23mg: 8% | Sodium 72mg: 3% | Potassium 16mg: 0% | Carbohydrates 1g: 0% | Fiber 0.5g: 2% | Sugar 1g: 1% | Protein 1g: 2% | Vitamin A 277IU: 6% | Calcium 13mg: 1% | Iron 1mg: 6%
