Keto Low Carb Peanut Butter Chocolate Cheesecake Fat Bombs
5 ingredient keto fat bombs that TASTE amazing!
EASY keto peanut butter chocolate cheesecake fat bombs that are simple to mix up.
NO BAKE low carb fat bombs that everyone will love….even if they don’t follow a ketogenic diet / lifestyle.
These chocolate peanut butter fat bombs are so creamy and delicious – they just melt in your mouth.
I have a love for chocolate and peanut butter but this one has a little twist with cheesecake too.
You can’t go wrong with these keto peanut butter chocolate cheesecake bites.
With a quick, simple, tasty and delish low carb recipe you can’t go wrong.
Serve as keto desserts, keto snacks or sweet treats.
Make homemade keto fat bombs and don’t worry about having to buy keto snacks or desserts.
Get ready to make the BEST low carb keto peanut butter chocolate cheesecake fat bombs.
Check out these other
Keto Peanut Butter Chocolate Recipes
Keto Peanut Butter Chocolate Chip Dip
Keto Chocolate Peanut Butter Fat Bombs
Keto Chocolate Peanut Butter Fudge
Keto Chocolate Peanut Butter Cups
Keto Peanut Butter Chocolate Cookies
How To Make 5 Ingredient Keto Peanut Butter Chocolate Cheesecake Fat Bombs
Combine cream cheese, peanut butter, and erythritol in a food processor.
Blend until smooth.
Scoop the mixture onto a tray lined with parchment
and set in the freezer for about an hour.
Put the chocolate chips in a heat-proof bowl.
Microwave in 15-second intervals until melted.
Take the cheesecake bites out of the freezer and dip into the melted chocolate to coat.
Sprinkle roasted peanuts on top.
Keep in the freezer until ready to serve.
Serve and Enjoy
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Ingredients
- 4 oz Cream Cheese, room temperature
- ¼ cup Sugar Free Peanut Butter
- 3 oz Sugar-Free Chocolate Chips
- 2 tbsp Powdered Erythritol
- 2 tbsp Crushed Roasted Peanuts
Instructions
- Combine cream cheese, peanut butter, and erythritol in a food processor.
- Blend until smooth.
- Scoop the mixture onto a tray lined with parchment and set in the freezer for about an hour.
- Put the chocolate chips in a heat-proof bowl. Microwave in 15-second intervals until melted.
- Take the cheesecake bites out of the freezer and dip into the melted chocolate to coat.
- Sprinkle roasted peanuts on top.
- Keep in the freezer until ready to serve.
Recipe Notes
Servings: 8
Calories 172
Fat 15.8g
Protein 5.5g
Net Carbs 3.3g
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