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Cheesecake Fat Bombs

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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.

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

  • 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
Instructions
  • 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.
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