Cheesecake Fat Bombs Recipe

Recipe By So Nourished

Updated Sep 30, 2020 by

Amanda Bochain


Ingredients

Instructions

  1. In the bowl of your stand mixer or a regular medium sized mixing bowl, beat the cream cheese, butter and powdered erythritol until light and fluffy.

  2. Add the vanilla, cheesecake extract, coconut oil and salt and blend well.

  3. Scoop the mix into small cupcake liners. Use a small cookie scoop to make perfect balls. You can also use a pastry bag fitted with a large star tip to pipe the mix into the paper liners.

  4. Place the fat bombs in the freezer for one hour to get firm then enjoy! Store in the freezer for up to three months.

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NUTRITIONAL DISCLAIMER The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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