Keto Cheesecake Truffles

Some keto folks call these “fat bombs” but I prefer to call them truffles!

Keto Cheesecake Truffles
24 fat bombs // 108 calories, 12g fat, 1g protein, 1g net carbs

8 oz cream cheese at room temperature
4 oz butter (I use Kerrygold)
4 oz heavy cream, organic if possible
2-3 tablespoons erythritol (I use Swerve brand)
2 teaspoons vanilla or lemon 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 mixed through and creamy. (I’ve also used my food processor.)

Either use a pastry bag to pipe, or use an ice cream scoop (1/4-cup size) portion mixture into a mini cupcake pan (lined or unlined). Alternative: scoop onto a baking sheet and pop off after freezing. Refrigerate for 1-2 hours or freeze for up to 30 minutes.

Remove from cupcake tins and transfer truffles into an air-tight container. Refrigerate for up to 2 weeks or just keep frozen in a zip-locked bag (I prefer little frozen truffles!).