1. To prepare the cheesecake Keto fat bombs: Allow cream cheese and peanut butter to sit at room temperature until softened.
2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.
3. Scoop small golf-sized of dough and form balls. You can dip your cheesecake Keto fat bombs into crushed chocolate chips if you like, this step is optional. Arrange your cream cheese fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake keto fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container. Enjoy! ❤️
WHAT KETO-FRIENDLY SWEETENER SHOULD I USE?
Swerve is a good option for the fat bombs, a feed drops of Stevia also work great! Powdered erythritol is also a great keto sweetener because you can use it to replace sugar using the same amounts for most recipes and it doesn’t let you with a bitter aftertaste. Make sure to check the amounts and nutrition info for the sweetener you would like to use because it can affect the total carb count in some cases.
WHAT OTHER FLAVORS ARE GREAT FOR THESE FAT BOMBS
While chocolate and peanut butter is a classic combination, you can customize this fat bomb recipe at your will. You can substitute peanut butter with any other nut butter such as almond butter or even cashew butter. Make sure there is no added salt or sugar. You can even try adding some chopped nuts for a crunchier texture!
CAN I USE MOLDS TO MAKE THE FAT BOMBS?
If scooping the balls is not practical for you, you can always use a mini cupcake pan to keep the fat bombs the perfect portion size. Silicon cupcake pans are perfect because you can pop the fat bombs right out when they are done and ready to eat.
HOW LONG TO STORE THE KETO FAT BOMBS?
Cover the fat bombs in an air-tight container and keep in your freezer or refrigerator for up to 1 week. Enjoy cold so it doesn’t melt in your fingers!
WHAT OTHER READERS SAY ABOUT THIS KETO FAT BOMBS RECIPE
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