KETO CHOCOLATE COCONUT FAT BOMBS RECIPES
4 INGREDIENT KETO CHEESECAKE FAT BOMBS - KETOCONNECT
These keto cheesecake fat bombs are the perfect quick and easy dessert to enjoy at the end of a busy day.
Provided by Mia Henderson
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
- Add the heavy cream and whisk until light and fluffy.
- Add the erythritol and vanilla extract, and whisk until combined.
- You can use this mixture for the fat bombs, or you can carry on to add more flavoring. For this recipe we decided to add 2 tbsp of blended strawberries and lemon zest. Fold in a manner to achieve ribbons.
- Freeze the mixture for 30 minutes to allow it to firm up.
- Once firm, use a cookie scooper to shape the fat bombs into balls. Place in a cupcake silicone mold, or a lined cupcake tin.
- Freeze for 1-2 hours to allow them to firm up properly.
- Enjoy them as is or dip it in chocolate or shredded coconut.
- Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.
Nutrition Facts : Calories 126 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 13 g, SaturatedFatContent 8 g, TransFatContent 1 g, CholesterolContent 41 mg, SodiumContent 49 mg, SugarContent 1 g, ServingSize 1 serving
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