Keto Chocolate Mocha Cheesecake Fat Bombs Low Carb
Oh man get ready for the most amazing keto fat bomb recipe.
Super delicious keto mocha chocolate cheesecake fat bombs.
Easy fat bomb recipes that are creamy and delicious.
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Cream cheese keto recipe for the most amazing low carb fat bombs.
Keto fat bomb cream cheese recipe that everyone will love even if they don’t follow a ketogenic diet / lifestyle.
Simple cream cheese keto recipes for tasty and delish fat bombs.
Keto cheese balls that are bursting with coffee and chocolate flavor.
Keto chocolate cheesecake fat bombs you can mix up in under 10 minutes.
No bake heavy cream fat bombs. Easy fat bomb recipes with this no bake recipe.
Make for low carb desserts, keto snacks or mid afternoon cravings.
Get ready to make the best low carb keto mocha chocolate cheesecake fat bombs.
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How To Make Keto Chocolate Mocha Cheesecake Fat Bombs
Beat cream cheese and butter together in medium mixing bowl until creamy (about 90-120 seconds).
Move about half of cream cheese mixture into a second mixing bowl.
Add in four tablespoons cocoa powder and espresso, then beat for an additional 90 seconds.
In other half of cream cheese mixture, add sweetener and beat until combined (about 30 seconds).
Gently fold espresso cream cheese into sweetened cream cheese.
Careful not to over mix as you want a swirling effect in the mix.
Cover bowl and refrigerate for 30 minutes.
Prepare a baking pan with parchment paper.
Scoop heaping tablespoon sized balls onto parchment surface then place in freezer for 20 minutes.
Remove from freezer and roll gently in cocoa powder.
Serve or store in fridge or freezer in covered container.
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Keto Mocha Chocolate Cheesecake Fat Bombs
Ingredients
- 8 ounces cream cheese softened
- 8 tablespoons unsalted grass-fed butter softened
- 4 + 2 tablespoons unsweetened cocoa powder divided
- 3 tablespoons brewed espresso
- 2-3 tablespoons powdered erythritol sweetener 3 if you want it on the sweeter side
Instructions
- Beat cream cheese and butter together in medium mixing bowl until creamy (about 90-120 seconds).
- Move about half of cream cheese mixture into a second mixing bowl.
- Add in four tablespoons cocoa powder and espresso, then beat for an additional 90 seconds.
- In other half of cream cheese mixture, add sweetener and beat until combined (about 30 seconds).
- Gently fold espresso cream cheese into sweetened cream cheese. Careful not to over mix as you want a swirling effect in the mix.
- Cover bowl and refrigerate for 30 minutes.
- Prepare a baking pan with parchment paper.
- Scoop heaping tablespoon sized balls onto parchment surface then place in freezer for 20 minutes.
- Remove from freezer and roll gently in cocoa powder.
- Serve or store in fridge or freezer in covered container.
Nutrition
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