Keto Mocha Chocolate Cheesecake Fat Bombs Low Carb
Don’t wait and try these keto mocha chocolate cream cheese fat bombs today!
Super yummy low carb cheesecake fat bombs.
Easy keto recipe for the best cheesecake bites.
Simple and delicious ketogenic diet fat bombs you can make today.
Homemade chocolate cheesecake fat bombs that you will make over and over again.
Try these for keto snacks, keto desserts or sweet little treat.
You can also roll the fat bombs in chopped chocolate chips, chopped nuts or coconut before freezing.
Get ready to mix up these NO BAKE fat bombs.
BEST low carb keto mocha chocolate cheesecake fat bombs.
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How To Make Keto Mocha Chocolate Cheesecake Fat Bombs
Combine the peanut butter, cream cheese, instant coffee, cocoa, sweetener, and chocolate chips together.
Once ingredients are well incorporated
form into balls using hands or a small cookie scoop.
Line a baking sheet with parchment paper and add the fat bombs.
Combine the tablespoon of peanut butter and 2 tablespoons of chocolate chips and microwave for 20 seconds.
Stir and keep warming up in 20 second intervals until melted.
Drizzle on top of the fat bombs before freezing.
Freeze the pan of fat bombs until they set up, then place them into a freezer bag or freezer container.
They can be stored in the freezer until ready to eat and will last up to 3 months.
Thaw for a few minutes or until softened to your preference.
Serve and Enjoy
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Keto Mocha Chocolate Cheesecake Fat Bombs
Ingredients
- 8 ounce softened cream cheese
- 3-4 tablespoon Granulated Swerve (or sweetener of choice)
- 1 teaspoon Instant Coffee
- ¾ cup creamy peanut butter + 1 Tablespoon Divided
- ½ cup + 2 Tablespoons Divided
- 1 tablespoon cocoa
Instructions
- Combine the peanut butter, cream cheese, instant coffee, cocoa, sweetener, and chocolate chips together.
- Once ingredients are well incorporated, form into balls using hands or a small cookie scoop. Line a baking sheet with parchment paper and add the fat bombs.
- Combine the tablespoon of peanut butter and 2 tablespoons of chocolate chips and microwave for 20 seconds. Stir and keep warming up in 20 second intervals until melted. Drizzle on top of the fat bombs before freezing.
- Freeze the pan of fat bombs until they set up, then place them into a freezer bag or freezer container. They can be stored in the freezer until ready to eat and will last up to 3 months. Thaw for a few minutes or until softened to your preference.
Notes
You can eat them right away, but they are very messy. Freezing them allows them to set up and gives the flavors a chance to marry together better.
Nutrition
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