Certainly! Here's a simple recipe for keto cheesecake fat bombs:
Ingredients:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 tbsp powdered erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract
- 1/4 cup almond flour (optional, for texture)
- Sugar-free chocolate chips or cocoa powder for coating (optional)
Instructions:
Soften Cream Cheese and Butter:
Allow the cream cheese and unsalted butter to come to room temperature to ensure they're soft enough to mix easily.
Mix Ingredients:
In a mixing bowl, combine the softened cream cheese, softened unsalted butter, powdered erythritol or monk fruit sweetener, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients together until smooth and creamy. If you prefer a thicker texture, you can add almond flour to the mixture.
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Form Fat Bombs:
Once the mixture is smooth, use a spoon or cookie scoop to portion out small balls of the cheesecake mixture. Roll each portion between your palms to form smooth balls. Place the balls on a baking sheet lined with parchment paper.
Optional Coating:
If desired, you can roll the fat bombs in sugar-free chocolate chips or cocoa powder for added flavor and texture. Alternatively, you can leave them plain.
Chill:
Place the fat bombs in the refrigerator to chill for at least 1-2 hours, or until firm.
Serve:
Once chilled, remove the fat bombs from the refrigerator and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
These keto cheesecake fat bombs are rich, creamy, and satisfying, making them the perfect low-carb treat for satisfying your sweet cravings while sticking to your ketogenic diet. Enjoy!
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