Keto Salted Caramel Cheesecake Fat Bombs
You only need 3 ingredients and 10 minutes prep to make this scrumptious keto fat bomb recipe! Enjoy my salted caramel cheesecake fat bombs straight from the freezer as a scrumptious and refreshing low carb treat.
- 2/3 cup / 150g cream cheese or mascarpone
- 3 tbsp butter unsalted, room temperature!!!
- 4 tbsp keto caramel sauce
Add the cream cheese and butter to a mixing bowl and whisk together using an electric whisk until combined.
Whisk through 2 heaped tbsp of cooled caramel (see note below***).
Spoon 1 tbsp of cheesecake mix into your silicone moulds and top with a drizzle of caramel in the centre (roughly 1 heaped tbsp 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. Drizzle with the remaining 1 heaped tbsp of caramel to serve. Option to put this in the middle or into the mix if you prefer.
Enjoy straight from the freezer or allow to soften for 5 minutes.
Net carbs (calculated for 1 of 6 large fat bomb): 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 2 months.
I used silicone cupcake moulds, which makes releasing the fat bombs so easy. If you want smaller, bite-sized fat bombs you could also use a silicone ice cube tray!
Calories: 209kcal | Total Carbohydrates: 3.9g | Protein: 3g | Fat: 22.4g | Fiber: 0.5g | Sugar: 0.9g