Easy keto fat bombs you will want to make!
BEST keto chocolate peanut butter cheesecake fat bombs everyone will love.
Keto cream cheese fat bombs with a mix of peanut butter and chocolate – you can’t go wrong.
Yummy keto chocolate fat bombs for a ketogenic diet.
Tasty and delish low carb fat bombs to fit any keto meal plan.
Creamy cheesecake fat bombs with a layer of chocolate and peanut butter.
These make great keto desserts, keto snacks or mini little sweet treats.
Get ready to learn how to make fat bombs.
Try these homemade DIY keto chocolate peanut butter cheesecake fat bombs today.
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How To Make Keto Chocolate Peanut Butter Cheesecake Fat Bombs
In a microwave safe bowl, combine the chocolate chips and the coconut oil.
Heat at 30 second intervals until the chocolate is completely melted and the mixture is combined.
Fill the bottom ⅓ of 8 seconds of a small square or rectangular silicone candy mold with half of the chocolate mixture.
This will take about a tablespoon of chocolate per section.
Freeze the chocolate layer for 20 minutes or until set.
Place the cream cheese
heavy whipping cream
and sugar substitute into a mixing bowl, and blend on high until smooth and creamy.
Add the peanut butter and vanilla extract into the cheesecake mixture, and blend until combined.
Fill the sections of the candy mold about ⅔ of the way full with the cheesecake mixture placed onto the chocolate layer.
Freeze the fat bombs for 3 hours or until the cheesecake layer has hardened.
Fill the sections of the candy mold the rest of the way full with the remaining chocolate mixture.
You can reheat it at 15 second intervals in the microwave if needed.
Freeze the fat bombs for another hour until the chocolate has set, and they can easily be removed from the mold.
Serve
Enjoy
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IngredientsFor the cheesecake layer:
- 6 oz. Cream cheese softened
- 3 Tbsp. Heavy whipping cream
- 3 Tbsp. Swerve confectioners sugar substitute
- ¼ C. Low carb peanut butter
- 1 tsp. Vanilla extract
For the chocolate layer:
- ½ C. Bake Believe Dark Chocolate Chips
- 2 Tbsp. Coconut oil
Instructions
- In a microwave safe bowl, combine the chocolate chips and the coconut oil. Heat at 30 second intervals until the chocolate is completely melted and the mixture is combined.
- Fit the bottom ⅓ of 8 seconds of a small square or rectangular silicone candy mold with half of the chocolate mixture. This will take about a tablespoon of chocolate per section.
- Freeze the chocolate layer for 20 minutes or until set.
- Place the cream cheese, heavy whipping cream and sugar substitute into a mixing bowl, and blend on high until smooth and creamy.
- Add the peanut butter and vanilla extract into the cheesecake mixture, and blend until combined.
- Fill the sections of the candy mold about ⅔ of the way full with the cheesecake mixture placed onto the chocolate layer.
- Freeze the fat bombs for 3 hours or until the cheesecake layer has hardened.
- Fill the sections of the candy mold the rest of the way full with the remaining chocolate mixture. You can reheat it at 15 second intervals in the microwave if needed.
- Freeze the fat bombs for another hour until the chocolate has set, and they can easily be removed from the mold.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 8
Net Carbs: 4 net carbs per serving
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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