Chocolate Almond Cheesecake Fat Bombs bring together velvety cheesecake filling and pockets of sugar-free chocolate, all wrapped in a luscious cocoa shell. Topped with a crisp almond for added crunch, each chilled bite delivers creamy texture and deep chocolate flavor in a truly indulgent low-carb treat.
Instructions
Fat bombs
- In medium bowl, mix 4 ounces cream cheese, 4 tablespoons butter, 2 tablespoons erythritol.4 ounces cream cheese
- Add 3 tablespoons almond flour and โ cup keto-friendly chocolate chips. Mix well.3 tablespoons almond flour
- Refrigerate for 10 minutes then form into tablespoon-sized fat bombs.
- Place back in refrigerator, while you make chocolate sauce.
Chocolate coating
- In medium bowl, mix ยผ cup coconut oil, ยฝ cup cocoa powder, 1 tablespoon erythritol, and 3 to 4 drops stevia
- Mix until all clumps dissappear.
- Cover very cold fat bombs in chocolate. Refrigerate until chocolate hardens before serving.
Garnish
- Optional: Garnish with 10 almonds for extra crunch.10 almonds
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Notes
- Let coconut oil come to room temperature before using.ย
- If needed, warm gently. Avoid overheating, as it can become too runny and difficult to handle.
- Allow mixture to firm up before tasting, as flavor develops once it has set.
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