Snack

Cheesecake Keto Fat Bombs is for Snack.

Cheesecake Keto Fat Bombs takes several minutes to prepare.

Cheesecake Keto Fat Bombs takes several minutes to cook.

Cheesecake Keto Fat Bombs makes 20 servings.

The ingredients for Cheesecake Keto Fat Bombs are:

1 tsp McCormick Pure Vanilla Extract
3 tbsp Hershey unsweet cocoa powder
8 tbsp Nutiva organic extra virgin coconut oil
16 tbsp Nutiva organic extra virgin coconut oil
10.50 tbsp Kerrygold (Pure Irish Butter)
2 tsp Swerve Sweetener, Confectioners
6 tsp Swerve Sweetener, Confectioners
5.29 oz Philadelphia Cream Cheese

Here is how you make Cheesecake Keto Fat Bombs:

Ingredients Base 5.29 oz Cream Cheese1.76 oz Butter melted1 Tbsp Erythritol (SoNourished)1 tsp Vanilla Extract1/4 Cup Refined Coconut OilTop 1/2 Cup Refined Coconut Oil1 tsp Cocoa Powder2 tsp Erythritol (SoNourished)Instructions In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined Add the vanilla, nativa and coconut oil, mix again until combined. Grab your Silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole) Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard Mix the top coconut oil with the cocoa powder and natvia in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours. Recipe Notes Make sure when you freeze the fat bombs that the tray is level, otherwise you'll have chocolate coconut oil all over everything ? - trust me, its not fun.Serving Size:?20 fat bombs

The nutritional information for Cheesecake Keto Fat Bombs is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 226.6

• Total Fat: 25.3 g
• Cholesterol: 24.0 mg
• Sodium: 76.6 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.2 g
• Protein: 0.7 g

The dietary needs meet for Cheesecake Keto Fat Bombs is Low Carb