Keto Cheesecake Fat Bombs
Creamy Cheesecake is a keto dieter’s dream with fat bombs, bites of heaven and only 1g of net carbs! Top it off with chocolate or coconut and enjoy these low-carb fat bombs to satisfy your sweet tooth without sacrificing flavor.
My addiction to sweets is my biggest weakness on the keto diet because sometimes you just need to eat something sweet. I don’t mind giving up bread and rice and anything except a girl needs dessert.
These cheesecake fat bombs are perfect when you’re craving something sweet. They are bite-sized and help with sweet cravings without sacrificing taste or flavor. Fluffy, creamy and tastes just like cheesecake!
To Make Keto Cheesecake Fat Bombs, You’ll Need:
butter (or coconut oil)
How to Make Cheesecake Fat Bombs
These oil bombs are SUPER easy to make and come together in minutes. Whisk all ingredients until fully combined and place in molds or drop onto a baking sheet using a cake scoop. Freeze for a few minutes or chill until set and you’re ready!
Which Patterns Should I Use?
Whatever you have at hand should always be the first option. If you have a mini muffin tin, go for it because it makes perfect bite-sized portions. It is perfect for oil bombs because you can detonate the oil bombs immediately when they run out. You can buy them on Amazon
Option 2 would be to freeze all the dough for an hour and then make balls with an ice cream scoop.
Which Keto-Friendly Sweetener Should I Use?
POWDERED is my favorite keto sweetener because it can be used to replace 1:1 sugar in most recipes and leaves no aftertaste. or great options and for those wondering, 8-10 drops works great too!
To Store Oil Bombs:
Cover in an airtight container and refrigerate for up to 2 weeks. Enjoy the cold!
Silicone Muffin Pan
8 oz Cream cheese at room temperature
4 oz butter or coconut oil
4 oz Heavy Cream
2-3 tablespoons of erythritol
2 teaspoons vanilla extract
Chocolate or nutmeg to garnish