Keto fat bombs you won’t be able to stop eating.
Super YUMMY keto HO HO fat bombs.
Low carb fat bombs inspired by Hostess Ho Ho treats.
Easy keto recipe you will want to make today.
Mix up this ketogenic diet recipe in under 15 minutes for the BEST cream filled chocolate fat bombs.
These copycat Hostess Ho Ho fat bombs are as tasty and delish.
Even family, friends and kids who don’t follow a ketogenic diet / lifestyle love these.
A layer of chocolate then creamy filling followed by more chocolate make for tasty little treats.
Low carb dessert recipes you will want to make.
These make great keto snacks – great grab and go or make ahead too.
Great keto beginners recipe to add to any keto meal plan.
Homemade keto chocolate fat bombs you will love.
Get ready to learn how to make keto fat bombs.
Delicious keto chocolate fat bombs that are simple and quick.
Bake up the BEST copycat Hostess Ho Ho fat bombs today!
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How To Make Keto Hostess Ho Ho Fat Fat Bombs
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the cake, and beat on high until well combined.
Separate the batter into two even sections, and pour it into two well greased 9×9 baking pans.
Bake for 5-8 minutes until completely cooked through.
Let the cakes cool a bit, and then turn them out onto two sheets of parchment paper.
Add the heavy whipping cream to a clean mixing bowl, and beat until it reaches stiff peaks.
Place the cream cheese,
Swerve confectioners sugar substitute
and vanilla extract in a separate mixing bowl, and beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture until well combined.
Once the cakes have cooled completely
layer the prepared filling on top of one half, smoothing it out into an even layer.
Carefully, place the second layer of cake on top of the filling to form a sandwich with the filling in the center.
Place the cake into the freezer to set for several hours.
This will make it easier to slice into pieces.
Cut the cake into 30 evenly sized fat bombs. Store in an airtight container in the freezer.
Serve
Enjoy
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IngredientsFor the cake:
- 1 Box Swerve chocolate cake mix
- 3 Eggs
- ⅓ C. Keto-friendly oil
- ⅓ C. Water
For the filling:
- 1 C. Heavy whipping cream
- 4 oz. Cream cheese
- ⅓ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the cake, and beat on high until well combined.
- Separate the batter into two even sections, and pour it into two well greased 9×9 baking pans. Bake for 5-8 minutes until completely cooked through.
- Let the cakes cool a bit, and then turn them out onto two sheets of parchment paper.
- Add the heavy whipping cream to a clean mixing bowl, and beat until it reaches stiff peaks.
- Place the cream cheese, Swerve confectioners sugar substitute and vanilla extract in a separate mixing bowl, and beat until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Once the cakes have cooled completely, layer the prepared filling on top of one half, smoothing it out into an even layer.
- Carefully, place the second layer of cake on top of the filling to form a sandwich with the filling in the center.
- Place the cake into the freezer to set for several hours. This will make it easier to slice into pieces.
- Cut the cake into 30 evenly sized fat bombs. Store in an airtight container in the freezer.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: 30
Net Carbs: 2 net carbs per serving
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