Place the ingredients for the cheesecake layer into a mixing bowl, and beat on high until smooth and creamy.
Layer the cheesecake mixture into the bottom of 12 sections of a small square or rectangular candy mold, filling the sections about ½ of the way full.
Place the fat bombs into the freezer to set for one hour.
In a pot over medium-low heat on the stove, melt the two tablespoons of butter.
Once melted, add the brown sugar substitute and the heavy whipping cream to the pot, and whisk thoroughly.
Let the mixture cook down for about 15 minutes until a thick caramel sauce has formed.
Once the sauce has cooled a bit, use a spoon to place a thin layer on the top of the cheesecake layer of the fat bombs, filling them about ⅔ of the way to the top of each section. Place a few peanuts on the top of each fat bomb.
Place the fat bombs back into the freezer for another hour.
Add the chocolate chips and one tablespoon of coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until well combined and completely melted.
Place a thin layer of chocolate sauce on the top of each fat bomb, filling them the rest of the way to the top of the mold sections.
Put the fat bombs back into the freezer for an hour to set completely before serving.
Net Carbs: 1
Keyword low carb fat bombs, no sugar fat bombs
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