Chocolate Almond Cheesecake Fat Bombs
Chocolate Almond Cheesecake Fat Bombs
Total Time: 35 minutes
Serves: 10 fat bombs
Per serving: 170 calories, 2 g protein, 3 g carbohydrates, 17 g fat
Ingredients
For Fat Bombs:
Cream Cheese - 4 oz - at room temperature (makes it easier to mix)
Butter - 4 tablespoons - at room temperature (makes it easier to mix)
Almond Flour - 3 tablespoons
Keto-friendly Chocolate Chips - 1/3 cup (this recipe used Lily’s)
Erythritol (any keto-friendly sweetener) - 2 tablespoons
For Chocolate Coating:
Coconut Oil - 1/4 cup - at room temperature
Unsweetened Cocoa Powder - 1/2 cup
Erythritol - 1 tablespoon
Stevia - 3-4 drops
For Garnish (optional)
Almonds - 8-10
Directions:
For Fat Bombs:
Add cream cheese.
Add butter.
Add erythritol.
Mix well.
Add almond flour.
Add keto-friendly chocolate chips.
Mix well. Refrigerate for about 10 minutes to make the fat bombs easier to form.
Form into tablespoon sized fat bombs.
Place in refrigerator, while you make your chocolate sauce. The colder, the better because once the chocolate sauce hits the cold fat bomb, it will harden faster.
For Chocolate Coating:
If you use coconut oil that is at room temperature, then you will not need to use heat to warm up the mixture.
If your coconut oil is still solid, the best way is to wait for it to come up to room temperature. If you melt it over heat, it becomes runny and harder to manage/not make a mess, but you can definitely warm it up a little bit.
Add unsweetened cocoa powder.
Add erythritol.
Add stevia.
Mix well! REALLY well. Make sure that all of the clumps of chocolate are mixed in.
This mixture will not taste great until it hardens. So if you taste it while it’s still in liquid form, don’t be discouraged.
Cover fat bombs in chocolate. Refrigerate until the chocolate hardens. Store in the refrigerator.
Garnish with almonds for extra crunch (optional)!
