Low Carb Keto Cinnamon Cheesecake Fat Bombs
How about yummy keto cinnamon cheesecake fat bombs?
For sure! These low carb cheesecake fat bombs are super delicious.
Easy keto recipe for the BEST creamy cheesecake fat bombs.
Low carb cheesecake bites with only 1 net carb per serving.
These layered mini treats are super yummy.
A layer of crust then cream cheese to make the cheesecake and top with cinnamon and sugar.
You won’t want to pass up these keto fat bombs.
Make as keto desserts, keto snacks, or for those mid afternoon cravings.
Learn how to make fat bombs.
Follow the step by step instructions for the BEST low carb keto cinnamon cheesecake fat bombs.
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How To Make Keto Cinnamon Cheesecake Fat Bombs
In a mixing bowl
combine the ingredients for the crust.
Blend on high until a loose dough forms.
Press a bit of the dough into 8 sections of a small rectangular or square silicone candy mold, filling them about ⅓ of the way full.
Add the ingredients for the cheesecake filling
to a mixing bowl
and blend on high
until smooth
and creamy.
Fill each of the 8 sections of the candy mold the rest of the way to the top with the cheesecake filling.
Mix together the granulated sweetener and ¼ tsp cinnamon to form cinnamon sugar.
Sprinkle the cinnamon sugar on the top of each fat bomb.
Place the fat bombs into the freezer for a minimum of 3 hours or until set enough to easily remove from the silicone mold.
Serve and Enjoy
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IngredientsFor the crust:
- ⅓ C. Almond flour
- 2 Tbsp. Butter unsalted and melted
- 1 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
For the cheesecake:
- 3 oz. Cream cheese softened
- 3 Tbsp. Heavy whipping cream
- 3 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- ½ tsp. Cinnamon
For the cinnamon sugar topping:
- 1 Tbsp. Swerve granulated sweetener
- ¼ tsp. Cinnamon
Instructions
- In a mixing bowl, combine the ingredients for the crust. Blend on high until a loose dough forms.
- Press a bit of the dough into 8 sections of a small rectangular or square silicone candy mold, filling them about ⅓ of the way full.
- Add the ingredients for the cheesecake filling to a mixing bowl, and blend on high until smooth and creamy.
- Fill each of the 8 sections of the candy mold the rest of the way to the top with the cheesecake filling.
- Mix together the granulated sweetener and ¼ tsp cinnamon to form cinnamon sugar.
- Sprinkle the cinnamon sugar on the top of each fat bomb.
- Place the fat bombs into the freezer for a minimum of 3 hours or until set enough to easily remove from the silicone mold.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8
Net Carbs: 1 net carb 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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