Ingredients:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1/4 cup crushed nuts (e.g., almonds, pecans) or unsweetened shredded coconut for coating (optional)
Instructions:
- In a mixing bowl, combine the softened cream cheese and butter. Use a hand mixer or stand mixer to beat them together until smooth and well combined.
- Add the powdered erythritol and vanilla extract to the cream cheese and butter mixture. Continue to mix until the sweetener is fully incorporated and the mixture is creamy.
- Gradually add the coconut flour to the mixture, stirring until it forms a thick dough-like consistency. The coconut flour helps to bind the fat bombs together.
- Roll the mixture into small bite-sized balls, approximately 1 inch in diameter, using your hands. If you find the mixture too sticky, you can wet your hands slightly to make rolling easier.
- Optional: Roll the fat bombs in crushed nuts or unsweetened shredded coconut to add texture and flavor to the exterior.
- Place the fat bombs on a tray or plate lined with parchment paper and refrigerate them for at least 30 minutes to firm up.
- Once the fat bombs have chilled and set, transfer them to an airtight container and keep them refrigerated until ready to eat.
These cheesecake keto fat bombs are rich and satisfying, making them a perfect treat for anyone following a low-carb or ketogenic diet. They are also a great way to curb sugar cravings and increase your fat intake while maintaining ketosis. Enjoy them as a tasty and guilt-free indulgence!
Please note that the nutrition content may vary based on the ingredients you use, so it’s always a good idea to check the labels and calculate the macros if you’re closely tracking your intake.
