A recipe for keto cheesecake fat bombs. These fat bombs include cream cheese, grass-fed butter, coconut oil for a healthy treat that is packed with flavor and nutrients.
Ingredients
Ingredients
- 1 pkg. 8oz of room temperature cream cheese
- 1 stick 1/2 cup of room temperature butter
- 1/2 tsp. of vanilla
- 1/4 cup of sugar substitute
- 3 tbs. of coconut oil
- mini-muffin wrappers (to place the bombs in) or silicon mold
- Using an electric mixer beat the room temperature cream cheese and butter until light and fluffy.
- Next add sugar substitute, vanilla and coconut oil.
- Mix well until well combined.
- Using a piping bag pipe into small cupcake liners or silicon mold.
- Place in freezer for an hour to firm up.
- Pop your cheesecake fat bombs and store in a container in your freezer.
- Note that these fat bombs will melt at room temperature.
