These cheesecake fat bombs are super delicious. In this recipe, I’ll show you how to create a fat bomb that is actually enjoyable to eat and doesn’t just taste like coconut or butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign!
What Are Fat Bombs?
For beginners who are looking to start the ketogenic diet, it can be helpful to have keto fat bombs in the freezer ready to go as a way to increase fats in your diet.
The reason why fat bombs are helpful is because they are generally sweet tasting treats, so you are combining a dessert with an easy way to consume extra fat, especially for those who are not used to adding extra fat to their diets.
As you become more advanced into a ketogenic diet, fat bombs don’t play as much of an important role, but for beginners they are certainly very helpful to bridge the gap between a standard diet, and a ketogenic diet.
Why Regular Keto Fat Bombs Don’t Taste Great
When I first started the ketogenic diet, I tried regular fat bombs and thought they tasted pretty nasty. However, I realized that there were two reasons why I disliked them:
- They always tasted like coconut.
- The flavour in the fat bomb was way too strong.
With that in mind, let’s dive into some tips and tricks on making fat bombs that are low carb, moderate protein and super delicious.
Why These Keto Fat Bombs Taste Delicious
This recipe for cheesecake fat bombs includes a vanilla flavoured bottom and chocolate flavoured top. The bottom of these fat bombs includes a cream cheese filling which keeps the texture soft and sweet. The top chocolate section is relatively crunchy. Trust me, it’s a good contrast.
5 oz Cream Cheese
2 oz Butter melted
1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted
1 Tbsp Erythritol (SoNourished)
1 tsp Vanilla Extract
1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted
2 tsp Erythritol (SoNourished)
1 tsp Cocoa Powder
For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
Add the coconut oil, erythritol and vanilla, and mix until combined.
Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
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For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.
Tips & Notes:
Helpful Recipe TipsThe Base Layer
As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavor in the cheesecake base.Top LayerBe sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.Can These Fat Bombs Be Made Dairy Free?Sure! All you have to do is replace the cream cheeseANDbutter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.Can I Use Stevia Instead Of Erythrtiol?If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.
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