Cheesecake Fat Bombs

Cheesecake Fat Bombs

My take on a very delicious, but very rich fat bomb. These get my fix when I need something sweet but don’t want chocolate.

  • 5 oz cream cheese (full fat)
  • .5 stick butter (melted)
  • 1 tea vanilla
  • .25 cup coconut oil
  • .75 cup erythritol
  • .25 cup warm water
  1. mix cream cheese, vanilla, erythritol and water on medium speed. Melt butter. Add coconut oil in then pour melted butter in. Mix very well, erythritol can be grainy if not mixed well enough. place in small cupcake papers, I typically use 1 spoonful per paper. Place in the refrigerator covered for 30 minutes or more. You can eat without chilling, but from my experience they taste better solid. 

    **note you can take some almond flour and melt butter to make a crust. I did this the first few times but ultimately I just eat them without crust to save time.


Leave a Reply

Your email address will not be published. Required fields are marked *