Raspberry Chocolate Cheesecake Fat Bombs
Raspberry Chocolate Cheesecake Fat Bombs
Total Time: 35 minutes
Serves: 10 fat bombs
Per serving: 140 calories, 2 g protein, 2 g carbohydrates, 15 g fat
Ingredients
For Fat Bomb:
Cream Cheese - 4 oz
Butter - 4 tablespoons
Erythritol - 1/4 cup (powdered)
Vanilla Extract - 1/2 teaspoon
Raspberries - 1/3 cup - fresh or thawed
For Chocolate Coating:
Coconut Oil - 1/4 cup - at room temperature
Unsweetened Cocoa Powder - 1/2 cup
Erythritol - 1 tablespoons
Stevia - 3-4 drops
Directions:
For Fat Bombs:
Add cream cheese and butter at room temperature, this will make it easier to mix.
Add powdered Erythritol. You can powder it by running it thru a blender or food processor or spice grinder. This will give your fat bomb a smoother consistency, rather than granular.
Add vanilla extract.
Mix well.
Add raspberries. Mash with a fork.
You might need to refrigerate for 10 minutes, if your mixture is too soft to form fat bombs.
You can stick these in the refrigerator while you’re making 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.
Drizzle chocolate on fat bombs. Refrigerate until the chocolate hardens. Store in the refrigerator. Try to only eat 1 at the end of meal to keep you satisfied.
