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Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup powdered erythritol (or your preferred keto sweetener, adjust to taste)
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice (optional, for a tangy flavor)
  • 1/4 cup heavy cream
  • Pinch of salt
  • Optional: 1/4 cup chopped nuts (such as pecans or almonds) or sugar-free chocolate chips for added texture

Instructions:

1. Prepare the Fat Bomb Mixture:

  • In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy. This may take about 2-3 minutes.
  • Add the powdered erythritol, vanilla extract, lemon juice (if using), and a pinch of salt. Beat the mixture again until well combined.
  • Pour in the heavy cream and continue to mix until the mixture becomes smooth and fluffy. The consistency should be thick but spreadable.

2. Form the Fat Bombs:

  • Once the mixture is ready, use a spoon or a small cookie scoop to portion out the cheesecake fat bomb mixture. Roll them into small balls with your hands, or if you prefer, you can pipe them into small mounds using a piping bag.
  • If desired, roll the fat bombs in chopped nuts or sugar-free chocolate chips for extra flavor and texture.

3. Chill:

  • Place the fat bombs on a parchment-lined tray or baking sheet.
  • Refrigerate them for 1-2 hours until they firm up. For a quicker option, you can freeze them for about 30 minutes.

4. Serve:

  • Once the fat bombs are firm, serve them immediately or store them in an airtight container in the refrigerator for up to 1-2 weeks. You can also freeze them for longer storage, up to 2-3 months.

Optional Variations:

  • Berry Flavor: Add a few drops of raspberry or strawberry extract for a fruity twist.
  • Cinnamon Roll: Add 1/2 tsp of cinnamon for a cozy, cinnamon roll-inspired flavor.
  • Chocolate Coating: Dip the fat bombs in melted sugar-free chocolate for an extra indulgent treat.
  • Coffee Flavor: Stir in a little instant coffee or espresso powder for a mocha-flavored fat bomb.