These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign.
- 150g Cream Cheese
- 50g Buttermelted
- 1Tbsp Erythritol (SoNourished)
- 1tsp Vanilla Extract
- 1/4Cup Refined Coconut Oil
- 1/2Cup Refined Coconut Oil
- 1tsp Cocoa Powder
- 2tsp Erythritol (SoNourished)
In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
Add the vanilla, erythritol and coconut oil, mix again until combined.
Grab a silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
Mix the top coconut oil with the cocoa powder and erythritol in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours.
When you mix the base ingredients together, make sure the butter is melted. Otherwise, you’ll get clumps of butter all through the mixture and it won’t taste very nice.
When you are spooning the mixture into the mini Silicone tray, use a teaspoon to level out the top as you go. It’s much easier to level out when it is at room temperature than it is once it’s frozen.
For extra bonus points, you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to the cheesecake base for a serious flavor hit!
Depending on how large your cupcake pan is, but go easy as you’re pouring the mixture into the little sections. You can always fill them up later, but it’s much harder to remove once it’s in there.
Make sure when you freeze the fat bombs that the tray is level, otherwise, you’ll have chocolate coconut oil all over everything.