Want a fantastic sweet snack that’s low-carb, creamy, and dessert-delicious? Say hello to these two-bite cheesecake fat bombs. As the name suggests, they’re a lip-smacking way to up your fat macros and treat yourself at the same time. Make a batch and store them for grab-and-go satisfaction anytime; they keep, sealed airtight and refrigerated for 2 weeks or frozen for 2 months. FYI, this recipe calls for a stand mixer, but you can also use a hand mixer or good old fashioned elbow grease (i.e. a bowl and spoon).
Keto Cheesecake Fat Bombs
Ingredients List
- 8 oz cream cheese, at room temperature
- 8 Tbsp (4 oz) butter, at room temperature
- ½ cup powdered erythritol-based sweetener (like Swerve)
- 2 Tbsp fine almond meal
- 1½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 1/2 cup toasted almonds, finely chopped
Instructions
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until combined. Add the sweetener, almond meal, vanilla, and almond extract. Beat until smooth.
- Scoop or hand roll 24 (1 tablespoon-size) balls of the cheesecake mixture onto the prepared baking sheet. Refrigerate for at least 30 minutes.
- Place the chopped toasted almonds in a shallow bowl or pie plate. Roll each chilled ball in the nuts to coat, roll it in the palms of your hand reshape it into a ball, then roll in the nuts again and return it to the prepared baking sheet.
- Refrigerate the fat bombs for 30 minutes to set. Keep refrigerated until use.
Credits
RecipeEric Lundy
PhotographyErin Ng
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Yummy 😋