Indulge in these delicious Keto Cheesecake Fat Bombs, perfect for satisfying your sweet cravings while keeping you in ketosis.

Scale

5 oz Cream Cheese

2 oz Butter melted

1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted

1 Tbsp Erythritol (SoNourished)

1 tsp Vanilla Extract

1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted

2 tsp Erythritol (SoNourished)

1 tsp Cocoa Powder

In a mixing bowl, combine cream cheese, melted butter, 1/4 cup melted coconut oil, 1 tbsp erythritol, and vanilla extract. Blend until smooth.
Pour the mixture into a silicone mold or an ice cube tray, filling each compartment halfway.
In another bowl, combine 1/2 cup melted coconut oil, 2 tsp erythritol, and cocoa powder. Mix until well combined.
Pour the cocoa mixture over the cream cheese base in the molds, ensuring an even layer.
Freeze for about 30 minutes or until firm. Remove from molds and store in an airtight container in the freezer.

Allow the fat bombs to sit for a few minutes at room temperature before serving for a softer texture.

Keywords: Keto Cheesecake Fat Bombs, low-carb dessert, fat bombs, keto snacks, cheesecake