Keto cheesecake bombs are a delicious low-carb treat that's perfect for satisfying your sweet tooth while sticking to a ketogenic diet. Here's a simple recipe to make keto cheesecake bombs:
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- Sugar-free chocolate chips or cocoa powder for coating (optional)
Instructions:
Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered erythritol and vanilla extract, and beat until well combined.
- Stir in the coconut flour and shredded coconut until the mixture is thick and homogeneous.
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Shape the Cheesecake Bombs:
- Line a baking sheet with parchment paper.
- Use a small cookie scoop or spoon to portion out the cheesecake mixture and roll it into small balls.
- Place the cheesecake balls on the prepared baking sheet and freeze for about 30 minutes to firm up.
Coat the Cheesecake Bombs (Optional):
- If desired, melt sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Alternatively, you can use cocoa powder for coating.
- Dip each cheesecake ball into the melted chocolate or roll them in cocoa powder until evenly coated.
- Place the coated cheesecake bombs back on the parchment-lined baking sheet.
Chill and Serve:
- Return the cheesecake bombs to the freezer and let them chill for at least another 30 minutes to set.
- Once firm, transfer the cheesecake bombs to an airtight container and store them in the freezer until ready to serve.
- Enjoy your keto cheesecake bombs straight from the freezer as a delicious low-carb dessert or snack!
Feel free to customize this recipe by adding other keto-friendly ingredients such as chopped nuts or sugar-free flavored extracts. These cheesecake bombs are perfect for satisfying your cravings while staying on track with your ketogenic lifestyle.
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