Cheesecake Fat Bombs
Cheesecake Fat Bombs. Creamy Cheesecake fat bombs are bites of heaven and a keto dieter's dream! These cheesecake fat bombs are super delicious. This recipe for cheesecake fat bombs includes a vanilla flavoured bottom and chocolate flavoured top.
Back in the day when Gerri first created this recipe she was using just what she had in the fridge, some cream cheese. · These cheesecake fat bombs are super delicious. In this recipe, I've been able to create a fat bomb that is actually enjoyable to eat, which doesn't just taste like coconut or plain old butter. These fat bombs taste like frozen strawberry cheesecake, almost like ice cream. You can have Cheesecake Fat Bombs using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cheesecake Fat Bombs
- You need 175 g of Natural Cream Cheese.
- You need 90 g of Butter.
- You need 90 g of Coconut oil.
- Prepare of Sweetener (Stevia, sugar etc.).
- You need of Toppings (Dark chocolate, coconut flakes, chia seeds).
These fat bombs should be enjoyed frozen, as a convenient snack or as a bite-sized dessert after dinner. These strawberry cheesecake fat bombs are low-carb and packed with healthy fats and antioxidants. Satisfy your cravings with this real-fruit fat bomb recipe. I'm one of those people who always crave dessert at the end of I used a low-fat butter spread (Smart Balance Light, which is also vegan) for the balls in the photos, to.
Cheesecake Fat Bombs step by step
- Melt the butter.
- Mix the butter, coconut oil and cream cheese..
- Make little balls on a plate of your choice.
- Add toppings.
- Freeze. If frozen longer than 30 minutes, let them thaw for 5 minutes before enjoying..
Cheesecake fat bombs are pretty simple to make and a great option to have on hand. This recipe uses a base of cream cheese and coconut oil and has two layers. The bottom is a delicious cheesecake. These raspberry cheesecake fat bombs are a delicious keto friendly dessert that taste just like raspberry cheesecake! Make a big batch of these fat bombs and keep them in the freezer for an.