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
Ingredients
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
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Line a muffin pan with these
You can find them at Walmart (silicone muffin liners)
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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!
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Evenly distribute the cheesecake mixture into each muffin cup (about 2 tsp).
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Place in the freezer for about 30 minutes or until the cheesecake layer hardens.
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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.
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Pour the chocolate layer over the cheesecake layer and return to freezer for another 30 minutes.
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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
vicki soto 