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Saturday, September 01, 2018

KETO CHEESECAKE FAT BOMBS

These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign

By:AARON 
www.fatforweightloss.com.au

cheesecake fatbomb

  1. They always tasted like coconut
  2. 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.
fatbombs in silicon

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.
chocolate topping

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



 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:

blueberry cheesecake fatbombs

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
Keto Cheesecake


Cheesecake FAT BOMBS

cheesecake fatbomb

RECIPE RATING


  • Course Breakfast, Snack
  • CuisineGluten Free, Low Carb / Keto, Nut Free, Vegetarian
  • Keywordcheesecake fat bombs, keto fat bombs
Cook Time0 mins
Prep Time10 Mins
Passive Time4 Hours
Servings
 Fat Bombs
Nutrition Per Serve
Calories
312
Carbs
1g
Fiber
Protein
3g
Fats
32g
Nutrition Facts
Cheesecake Fat Bombs
Amount Per Serving
Calories 312Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Total Carbohydrates 1g0%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INGREDIENTS
Base
  • 150 g Cream Cheese
  • 50 g Butter melted
  • 1 Tbsp Natvia (Or Erythritol)
  • 1 tsp Vanilla Extract
  • 1/4 Cup Refined Coconut Oil
Top
  • 1/2 Cup Refined Coconut Oil
  • 1 tsp Cocoa Powder
  • 2 tsp Natvia (Or Erythritol)
INSTRUCTIONS
  1. In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined
  2. Add the vanilla, native and coconut oil, mix again until combined.
  3. Grab your Silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole)
  4. Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard
  5. 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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