Chocolate Almond Cheesecake Fat Bombs

Cooking time 15-30 Minutes

Skill Level Beginner

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 180123123kcal

Get Recipe Ingredients

Add 4 ounces cream cheese.
4 ounces cream cheese
Add 4 tablespoons butter.
4 tablespoons butter
Add 2 tablespoons erythritol.
2 tablespoons erythritol
Mix well.
Add 3 tablespoons almond flour.
3 tablespoons almond flour
Add ⅓ cup keto-friendly chocolate chips.
⅓ cup keto-friendly chocolate chips
Mix well. Refrigerate for about 10 minutes to make the fat bombs easier to form.
Form into tablespoon-sized fat bombs.
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.

If you use coconut oil that is at room temperature, then you will not need to use heat to warm up the mixture.
¼ cup coconut oil
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.
Add unsweetened ½ cup cocoa powder.
½ cup cocoa powder
Add 1 tablespoon erythritol.
1 tablespoon erythritol
Add 3-4 drops stevia.
3-4 drops stevia
Mix well! REALLY well. Make sure that all of the clumps of chocolate are mixed in.
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.
Cover fat bombs in chocolate. Refrigerate until the chocolate hardens. Store in the refrigerator.