In a mixing bowl, combine the ingredients for the cookie base, and blend until it forms a smooth dough.
Add the dough to the bottom of 16 sections of a small square or rectangular candy mold. Fill only the bottom fourth of each section with the cookie base.
Place the candy mold tray into the freezer to set until the bottom layer has hardened.
Place the cream cheese, ¼ C. Swerve confectioners sugar substitute and ½ tsp. Vanilla extract into a mixing bowl, and blend on high until creamy.
Add ¼ cup of heavy whipping cream to a clean mixing bowl, and blend until it has formed stiff peaks. Fold the whipped cream into the cream cheese mixture until completely combined.
Fill the sections of the candy mold with the cheesecake mixture until they are about ⅔ of the way full. Return the tray to the freezer to set until the cheesecake layer has hardened.
Prepare the chocolate ganache by beating the heavy whipping cream until it has reached stiff peaks. Place the chocolate chips into a microwave safe bowl, and heat for 30 seconds at a time until completely melted and smooth. Let the chocolate cool, and then fold it into the whipped cream.
Fill the sections of the candy mold to the top with the chocolate ganache mixture.
Return the fat bombs to the freezer to set until they can be easily removed from the candy mold.
Prepare the caramel sauce by placing the butter into a pot on the stove over medium-low heat.
Once the butter has melted, add the Swerve brown sugar substitute and heavy whipping cream. Whisk the mixture until it is combined well.
Let the mixture cook down for about 15 minutes with minimal stirring, until it has formed a thickened caramel sauce.
Serve the fat bombs immediately dipped or drizzled in the caramel sauce, or store the fat bombs in an airtight container in the freezer and the caramel sauce in the fridge.
Net Carbs: 1
Keyword low carb fat bombs, no sugar fat bombs
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