Instructions
Fat bombs
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Add 4 ounces cream cheese.
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Add 4 tablespoons butter.
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Add 2 tablespoons erythritol.
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Mix well.
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Add 3 tablespoons almond flour.
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Add ⅓ cup keto-friendly chocolate chips.
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Mix well. Refrigerate for about 10 minutes to make the fat bombs easier to form.
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Form into tablespoon-sized fat bombs.
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Place in refrigerator, while you make your chocolate sauce. The colder, the better because once the chocolate sauce hits the cold fat bomb, it will harden faster.
Chocolate coating
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If you use coconut oil that is at room temperature, then you will not need to use heat to warm up the mixture.
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If your ¼ cup coconut oil is still solid, the best way is to wait for it to come up to room temperature. If you melt it over heat, it becomes runny and harder to manage/not make a mess, but you can definitely warm it up a little bit.
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Add unsweetened ½ cup cocoa powder.
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Add 1 tablespoon erythritol.
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Add 3-4 drops stevia.
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Mix well! REALLY well. Make sure that all of the clumps of chocolate are mixed in.
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This mixture will not taste great until it hardens. So if you taste it while it’s still in liquid form, don’t be discouraged.
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Cover fat bombs in chocolate. Refrigerate until the chocolate hardens. Store in the refrigerator.
Garnish
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Garnish with 8-10 almonds for extra crunch (optional)!
The following video shows somebody cooking the Chocolate Almond Cheesecake Fat Bombs with background music playing and that you can access the whole recipe below.
Guilt-free chocolate cheesecake fat bombs!
