Cheesecake Fat Bombs – Keto and Low Carb

If you like cheesecake and are looking for a quick high fat snack to satisfy your craving for something sweet, you will love these Cheesecake Fat Bombs!  Just a few simple steps and you will have wonderful little bites of cheesecake goodness!

I actually wrote this recipe for my best friend, who sometimes struggles with nighttime sweets cravings.  She is often challenged with not having enough healthy fats, so this recipe helps her in both areas!  I delivered them to her at lunch yesterday and I’m happy to report she thought they were “phenomenal”!

These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign.

VANILLA CHOCOLATE CHEESECAKE FAT BOMB
These mini cupcake sized bombs are vanilla flavour on the bottom and chocolate flavour on the top. The bottom is made out of a cream cheese style filling which keeps the texture soft and sweet, whilst the top chocolate section is relatively hard and crunchy.

I bought a mini cupcake pan from Kmart which is made from Silicone. I highly recommend getting something similar because silicone makes it easy to remove the fat bomb without absolutely destroying its structure.

Ingredients

• 16 ounces cream cheese
• 1/3 cup sour cream
• 1/2 cup  swerve confectioners
• 2 whole eggs
• Zest of 1/2 lemon
• 2 teaspoons  vanilla extract
• Optional: 1/4 cup Lily's Chocolate chips and 1 teaspoon coconut oil to melt and drizzle over the tops

Preparation

1. Preheat oven to350F.
2. Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer).  Add in one egg at a time and continue mixing. Mix in the rest of the ingredients, until well combined.
3. Using a mini cookie scoop or melon baller, scoop the batter (it will be loose) into the fat bomb molds and bake for 15- 20 minutes or until set.  The very center will still have a slight jiggle to it, do not over-bake these.  Mine took exactly 20 minutes.
4. Optional: Melt 1/3 cup Lily's dark chocolate chips with 1 1/2 teaspoons coconut oil in the microwave for 30 seconds (or until melted) and stir to combine.  Drizzle over the tops of the fat bombs and chill in the fridge to set.
5. Store leftovers in the fridge for a few days or in the freezer.

Notes

• These are not overly sweet, so if you want them to be really sweet, add a little more swerve.
• *Macros do not include optional chocolate topping.  Please be sure to adjust according to the topping you use.