Keto Cheesecake Fat Bombs
Keto cheesecake fat bombs are a creamy, fat-fuelled keto snack. You only need 3 ingredients and 10 minutes prep for these easy cream cheese fat bombs!
Servings: 6
Calories: 209kcal
Equipment
- silicone cupcake moulds (4.5 cm diameter at the bottom)
Ingredients
- ⅔ cup cream cheese or mascarpone, 150g
- 3 tablespoon butter unsalted, room temperature, 43g
- 4 tablespoon keto caramel sauce
Instructions
- Add the cream cheese and butter to a mixing bowl and whisk together using an electric mixer until combined.
- Whisk through 3 heaped tablespoons of cooled caramel (see note below***).
- Spoon 1 tablespoon of cheesecake mix into the silicone moulds (or use an ice cube tray). Add a drizzle of caramel in the centre (roughly 1 heaped tablespoon across the 6 cups). Top with the remaining cream cheese mix and smooth the top with the back of a teaspoon.
- Freeze for 2 - 4 hours, or until set.
- Enjoy straight from the freezer or allow to soften for 5 minutes.
Notes
Net carbs (calculated for 1 of 6 large fat bombs): 3.4g net carbs.
To make this fat bomb recipe dairy-free, replace the butter with coconut oil and the cream cheese with coconut cream (the firm part from a can of coconut milk).
***IMPORTANT! The caramel must be cooled and spoonable. When you make the caramel, cook it for 5 - 7 minutes only to ensure it is a spoonable consistency. And don't forget to add a pinch of salt!!
Storage: Keep in the freezer in an airtight container for up to 6 months.
Nutrition
Calories: 209kcal | Total Carbohydrates: 3.9g | Protein: 3g | Fat: 22.4g | Fiber: 0.5g | Sugar: 0.9g
