Feel free to adjust the sweetener and peanut butter quantities according to your taste preferences. Enjoy your Cheesecake Keto Fat Bombs!
INGREDIENTS:
- 8 oz Philadelphia Cream Cheese
- 4 tablespoons Lakanto Monkfruit Sweetener
- 1/2 cup Adams 100% Natural Peanut Butter
- 1 cup Lily’s Dark Chocolate Chips
INSTRUCTIONS:
- Prepare Cream Cheese:
- Allow the cream cheese to come to room temperature for easier mixing.
- Combine Ingredients:
- In a mixing bowl, combine the softened cream cheese, Lakanto Monkfruit Sweetener, and Adams 100% Natural Peanut Butter. Use a mixer to blend the ingredients until smooth and well combined.
- Fold in Chocolate Chips:
- Gently fold in the Lily’s Dark Chocolate Chips until evenly distributed in the mixture. This creates a delightful texture and chocolatey flavor throughout the fat bombs.
- Form into Balls:
- Once the mixture is well combined, use a scooper or spoon to portion out the mixture and roll it into balls. Place the formed balls on a cookie sheet lined with parchment paper.
- Freeze:
- Place the cookie sheet in the freezer and let the fat bombs freeze for at least 2 hours or until they are solid and easy to handle.
- Store:
- Once the fat bombs are frozen, transfer them to an airtight container or a zip-top bag for convenient storage. Keep them in the freezer until ready to enjoy.
- Serving Size:
- This recipe makes approximately 20 fat bomb balls.
- Macros for 1 Fat Bomb:
- Each fat bomb has approximately 110 calories, 3g net carbs, 3g protein, and 9g fat.
- Enjoy:
- Grab a fat bomb whenever you need a quick, delicious, and satisfying keto-friendly treat. These cheesecake keto fat bombs are a tasty way to boost your fat intake while keeping your carb count low.