Cheesecake Keto Bombs Recipe

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Lately, I’ve been experimenting with new snack ideas for different dietary needs. This keto bomb is one of the winners. It’s a small, high-fat, low-carb snack that’s perfect for pre-workouts or adding a quick energy boost during the day. Easy to make and customizable, these little treats prove keto can be tasty without being complicated.

If you’re new to the keto diet, keeping some fat bombs in the freezer is a great idea. They’re little treats that make it easy to add more healthy fats, and they’re perfect for anyone still getting used to eating more fat while cutting carbs. Lets get to it...

INGREDIETNTS

Base:

• 5 oz Cream Cheese

• 2 oz Butter, melted

• 1/4 Cup Refined Coconut Oil

• 1 Tbsp Erythritol

• 1 tsp Vanilla Extract

  
  

Top:

• 1/2 Cup Refined Coconut Oil, melted

• 2 tsp Erythritol

• 1 tsp Cocoa Powder

INSTRUCTIONS

Base:

• In a medium-sized mixing bowl, beat the cream cheese and (cooled) melted butter until well combined.

• Add the coconut oil, erythritol, and vanilla, and mix until combined.

• Divide the mixture between silicone cupcake liners. Ideally "mini" size but regular size will work too.

• Smooth the top with a small spoon. Place in the freezer for at least 20 minutes, until top is relatively firm.

For the top:

• In a separate bowl or measuring cup, mix melted coconut oil with the erythritol and cocoa powder. Pour on top of base layer, and freeze until completely set, about 4 hours.

• Optional, top with sprinkled cocoa powder if desired.

Note: The original creator (FatForWeightLoss) did not share if these fat bombs are to be consumed frozen or thawed... Thaw them for a few minutes. Otherwise, they are pretty hard to bite! Also, use a silicone cupcake pan or silicone liners for easy removal.

Ok, thats it! Store them in an airtight container in the freezer for a quick energy boost throughout the week. Enjoy!

Xx

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