Dessert

Chocolate PB Cheesecake Keto Bombs is for Dessert.

Chocolate PB Cheesecake Keto Bombs takes 10 minutes to prepare.

Chocolate PB Cheesecake Keto Bombs takes several minutes to cook.

Chocolate PB Cheesecake Keto Bombs makes 15 servings.

The ingredients for Chocolate PB Cheesecake Keto Bombs are:

8 tbsp Jif Natural Crunchy peanut butter (creamy if preferred)

8 oz Neufchatel Cheese

No-calorie sweetener of your choice, to taste (I use 4 packets of Splenda)

2 tbsp Bell Plantation's PB2 (Powdered Peanut Butter) w/ Chocolate

1 1tsp Coconut Oil

35 gram Lillys Dark Chocolate Chips

Here is how you make Chocolate PB Cheesecake Keto Bombs:

Bring peanut butter and neufachatel to room temp, mix first four ingredients together until fully incorporated and smooth. Using 1" ice cream scoop, drop balls onto waxed paper lined tray. Freeze until firm. Melt chocolate chips and coconut oil together in microwave, which usually takes two rounds of 30 seconds, stir, 30 seconds, stir. Microwave and stir at 10 second intervals after this to be sure it doesn't seize up. Using a small spoon, drizzle melted chocolate over bombs. Place tray in refrigerator to harden the chocolate. Store covered in fridge with waxed paper between layers.Serving Size: Makes 15 bombsNumber of Servings: 15Recipe submitted by SparkPeople user DORFMUNDER.

The nutritional information for Chocolate PB Cheesecake Keto Bombs is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 103.9

• Total Fat: 8.9 g
• Cholesterol: 11.5 mg
• Sodium: 82.3 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.3 g
• Protein: 3.8 g

The dietary needs meet for Chocolate PB Cheesecake Keto Bombs is Low Carb