Keto With Carla: Keto Chocolate Cheesecake Fat Bombs

Here's a recipe for keto chocolate cheesecake fat bombs:

Ingredients:

8 oz (225g) cream cheese, softened
1/4 cup powdered erythritol (or your preferred keto-friendly sweetener), adjust to taste
1/2 teaspoon vanilla extract
1/4 cup heavy cream

In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
Spoon the cheesecake mixture into silicone molds or mini muffin liners, filling each mold about halfway.
Place the filled molds in the freezer and freeze for at least 1-2 hours, or until firm.
Once the cheesecake filling is firm, prepare the chocolate coating. In a microwave-safe bowl, combine the chopped sugar-free dark chocolate and coconut oil.
Microwave the chocolate mixture in 30-second intervals, stirring in between, until completely melted and smooth.
Remove the cheesecake fat bombs from the freezer and carefully remove them from the molds or liners.
Using a fork or dipping tool, dip each cheesecake fat bomb into the melted chocolate coating, making sure to coat it completely.
Place the chocolate-coated fat bombs on a parchment-lined tray and return them to the freezer for a few minutes to set.
Once the chocolate coating is firm, remove the fat bombs from the freezer and store them in an airtight container in the refrigerator.
Enjoy these decadent keto chocolate cheesecake fat bombs as a delicious low-carb treat whenever you need a sweet fix!

Feel free to customize these fat bombs by adding chopped nuts or unsweetened shredded coconut to the cheesecake filling for extra texture and flavor.