Keto Cheesecake Fat Bombs

Fluffy, creamy and Sweet keto Cheesecake Fat Bombs come together in just minutes and make the most delicious keto dessert!

Course - Dessert

Cuisine - American

Keyword - cheesecake, desserts, fat bombs, keto

Prep Time - 5 minutes

Total Time - 15 minutes

Servings - 24 Fat Bombs

Calories - 108kcal

Equipment

  • Silicone Muffin Pan

  • Cookie Scoop

  • Powdered Erythritol

Ingredients

  • 8 oz Cream cheese at room temperature

  • 4 oz butter or coconut oil

  • 4 oz Heavy Cream

  • 2-3 tablespoons erythritol

  • 2 teaspoon vanilla extract

  • Baking chocolate or coconut for decorating.

Instructions

  1. Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.

  2. 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.

  3. Remove from cupcake tins and transfer them into an air-tight container. refrigerate for up to 2 weeks.

Notes

*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.

Nutrition

Serving: 1Fat Bomb (0 carbs!) | Calories: 108kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 245IU | Calcium: 10mg | Iron: 1mg

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