Low Carb Chocolate Cheesecake Cups

Looking for something with fat…that is delicious… try these cheesecake fat bombs.  They have my 2 favorite things in them, chocolate and cheese cake!!!


Each fat bomb has:

  • 218 calories
  • 2g carbs
  • 0g fiber
  • 2g net carbs
  • 22g fat
  • 2g protein



Cheesecake Layer

  • 2/3 cup cream cheese room temperature
  • 1/4 cup Butter melted
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 2 tbsp powdered sweetener

Chocolate Layer

  • 1/4 cup coconut oil
  • 2 oz unsweetened dark chocolate
  • 1 tbsp powdered sweetener



  • Line a muffin pan with these
  • 12 pcs Silicone Cake Muffin Chocolate Cupcake Liner Baking Cup Cookie MoldYou can find them at Walmart (silicone muffin liners)
  • In a  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.  Do not over stir!
  • 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-bowl combine the coconut oil and dark chocolate Microwave for about 1 minute or until completely melted. Add the sweetener and mix til combined.
  • Pour the chocolate layer over the cheesecake layer and return to freezer for another 30 minutes.




  • You can store the  cheesecake cups in the freezer for up to one month — Thaw for a few minutes before serving.




Each fat bomb has:

  • 218 calories
  • 2g carbs
  • 0g fiber
  • 2g net carbs
  • 22g fat
  • 2g protein

About vickisoto

I'm a USAF Veteran, Mom, Internet Marketer and retired Corporate.
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