These are from the GimmeDelicious food blog…and they are seriously delicious.
Cheesecake Fat Bombs
24 fat bombs // 108 calories, 12g fat, 1g protein, 1g net carbs
8 oz cream cheese at room temperature
4 oz butter or coconut oil
4 oz heavy cream
2-3 tablespoons erythritol
2 teaspoons vanilla extract
A tiny bit of unsweetened cocoa to sprinkle on top, if desired
Add all ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy. (I’ve also used my food processor.)
Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Refrigerate for 1-2 hours or freeze for up to 30 minutes.
Remove from cupcake tins and transfer fat bombs into an air-tight container. Refrigerate for up to 2 weeks.