CHOCOLATE CHEESECAKE FAT BOMBS
– 8.8 oz Cream Cheese – 3 tbsp Sour Cream – ½ tsp Vanilla – ⅓ cup Butter – ¼ cup Erythritol – ¼ cup Cocoa Powder CHOCOLATE COATING – ⅓ cup Chocolate Chips – 1 tbsp Coconut Oil
Pour Ingredients in Bowl
In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Using an electric beater, beat for 30-45 seconds until fluffy.
Add Cocoa and Erythritol
Add the melted butter, powdered erythritol, and unsweetened cocoa powder. Beat again until it forms a creamy chocolate cheesecake batter. Place in fridge.
Toll Cheesecake Balls
Lightly oil your hands with coconut oil, scoop out about 1 1/2 tablespoons of batter from the bowl, and roll it between your hands to form a ball.
Repeat until your form 14 fat bombs, and then place the plate in the freezer to harden the fat bombs. You can then dip them in melted sugar-free chocolate!
NET CARBS FAT PROTEIN
Serving: 1 Fat Bomb Makes: 14 Fat Bombs
Prep: 10 Minutes Cooling: 20 Minutes
KETO CHOCOLATE CHEESECAKE FAT BOMBS
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