By:AARON
www.fatforweightloss.com.au
When I first started the ketogenic diet, I tried fat bombs out and thought they tasted pretty average. However, I realized that there was two reason why I disliked them:
- They always tasted like coconut
- The “flavor” in the fat bomb was way too strong
With that in mind, I set out to create a fat bomb that was high fat, low carb, moderate protein and super delicious. This is what I created.
RECIPE TIPS
BASE LAYER
When you mix the base ingredients together, make sure the butter is melted. Otherwise, you’ll get clumps of butter all through the mixture and it won’t taste very nice.
When you are spooning the mixture into the mini Silicone tray, use a teaspoon to level out the top as you go. It’s much easier to level out when it is at room temperature than it is once it’s frozen.
For extra bonus points, you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to the cheesecake base for a serious flavor hit!
TOP LAYER
Depending on how large your cupcake pan is, but go easy as you’re pouring the mixture into the little sections. You can always fill them up later, but it’s much harder to remove once it’s in there.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE DAIRY FREE?
So if you are looking for some dairy free keto snacks, this recipe is definitely for you. All you have to do is replace the cream cheese and the butter with coconut cream, and you’ll get a very similar result.
CAN I USE STEVIA INSTEAD OF NATVIA?
Of course, you can! This keto dessert only contains nativa, which is a mix of erythritol and stevia. You would add 6-9 drops of stevia for the base, and 3 drops for the top. It’s that simple!
WATCH THE RECIPE VIDEO
WATCH THE RECIPE VIDEO
What Else Could You Make With This Recipe?
COCONUT OIL CHEESECAKE FAT BOMBS
To make these simple fat bombs into a coconut oil based fat bomb, I’d simply replace the butter with coconut oil within the recipe. This is a simple substitution, and it works really well as I’ve tried it multiple times, especially with my Peppermint Fat Bombs
STRAWBERRY CHEESECAKE FAT BOMBS
I’ve experimented with making these with strawberry in the bottom, and blueberries on the top. The only difference is that instead of putting cocoa in the top section, add 50g of blueberries and whizz it up in your blender. They will look something like this:
LEMON CHEESECAKE FAT BOMBS
Make these fat bombs into lemon cheesecake fat bombs is a real treat if you replace the vanilla with lemon in the base, and use blueberries for the top section like shown in the strawberry fat bombs.
CHOCOLATE CHEESECAKE FAT BOMBS
This is a really simple substitution, because instead of adding vanilla to the bottom of the base, simply add 1 teaspoon of cocoa powder to the bottom, so you have a creamy chocolate bottom, and a crispy chocolate top.
VANILLA CHEESECAKE FAT BOMBS
These already are vanilla cheesecake fat bombs, but to make it even more dramatic, I would add vanilla seeds to the bottom section. I’d use 1/2 a vanilla bean full of seeds, and scrape them into the base once mixing is in progress.
If you love cheesecake, you might be interested in making my New York Baked Cheesecake, or my Mint Chocolate Cheesecake
Cheesecake FAT BOMBS
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RECIPE RATING |
INGREDIENTS
Base
Top
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INSTRUCTIONS
- In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
- Add the vanilla, native and coconut oil, mix again until combined.
- Grab your Silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
- Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
- Mix the top coconut oil with the cocoa powder and natvia in a bowl. Pour this mixture over the semi-frozen base layer, and freeze for 4 hours.
Recipe NOTES
Make sure when you freeze the fat bombs that the tray is level, otherwise, you'll have chocolate coconut oil all over everything 🙂 - trust me, it's not fun.
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