Looking for a great tasting cheesecake fat bomb to control your sweet tooth and help with meeting your macros? Wait until you try this recipe. Delicious, creamy and perfect for a snack, these chocolate cheesecake fat bombs will earn a place in your refrigerator.
Chocolate Cheesecake Fat Bombs
When following Keto, you want to incorporate fat bombs in your diet. There are savory and sweet fat bombs, and I tend to like the sweet ones. This is because I have a horrible sweet tooth and sometimes, I just need something to help. These chocolate cheesecake Fat Bombs taste like dessert and then certainly help me feel satisfied.
Are Chocolate Cream Cheese Fat Bombs Keto?
Yes. These Chocolate Cream Cheese Fat Bombs are Keto. You want to make sure you are using a sugar substitute when you are adding in the sweetness. As long as you use something like Stevia you do not have to worry about sugar. Also, make sure you are using real butter and full fat cream cheese.
How to Store Cream Cheese Fat Bombs
You want to store these cream cheese fat bombs in the refrigerator. Store them in an airtight container or freezer bag. I prefer the airtight container so that they are not messy trying to get out of the bag.
How Long Do Cheesecake Fat Bombs Last
When you keep these fat bombs stored in an airtight container in the refrigerator they will last about 2 weeks. If they look like they are getting hard on the outside, add some plastic over them in the container.
Ingredients in Chocolate Cheesecake Fat Bombs
- Cream Cheese
- Butter
- Heavy Cream
- Sugar Substitute
- Cocoa Powder
- Vanilla
How to Make Cream Cheese Fat Bomb
Make sure the cream cheese and the butter are softened.
Add all of the ingredients into a mixing bowl. Cream together until it is mixed well and the texture is creamy.
Using a small cookie scoop, scoop the dough into mini muffin tins or if you do not have one you can put them on a plate.
Refrigerate the chocolate cheesecake fat bombs for 1 to 2 hours or freeze them for 30 minutes. Once the fat bombs are firm, you can move them to an airtight container and enjoy.
- 8 ounces Cream Cheese
- 4 ounces Butter
- 1/4 cup Heavy Cream
- 2 tbsp Sugar Substitute
- 2 tbsp Cocoa Powder
- 2 tsp Vanilla
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Make sure the cream cheese and the butter are softened.
-
Add all of the ingredients into a mixing bowl. Cream together until it is mixed well and the texture is creamy.
-
Using a small cookie scoop, scoop the dough into mini muffin tins or if you do not have one you can put them on a plate.
-
Refrigerate the chocolate cheesecake fat bombs for 1 to 2 hours or freeze them for 30 minutes. Once the fat bombs are firm, you can move them to an airtight container and enjoy.
