Chocolate Peanut Butter Cheesecake Fat Bombs
Servings 8 people
Calories 207123123kcal
Ingredients
Fat bombs
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- ¼ cup erythritol powdered
Peanut butter coating
- ¼ cup peanut butter unsweetened
- 1 tablespoon coconut oil room temperature
Chocolate coating
- ¼ cup coconut oil room temperature
- ½ cup cocoa powder unsweetened
- 1 tablespoon erythritol powdered
- 3 drops Stevia
Instructions
- Add 4 ounces cream cheese, 2 tablespoons butter, ½ teaspoon vanilla extract, and ¼ cup erythritol to a medium-sized bowl. Combine well and refrigerate mixture for 10 minutes.4 ounces cream cheese, 2 tablespoons butter, ½ teaspoon vanilla extract, ¼ cup erythritol
- Remove mixture from fridge. Shape mixture into 8 tablespoon-sized balls and place on tray lined with parchment paper. Refrigerate balls for 10 minutes.
- To make peanut butter coating, add ¼ cup peanut butter to the 1 tablespoon coconut oil and mix until thoroughly combined.¼ cup peanut butter, 1 tablespoon coconut oil
- Coat fat bombs in peanut butter sauce. Place in refrigerator or freezer while preparing chocolate coating.
- To make chocolate coating, mix ¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoon erythritol, and 3 drops Stevia until smooth and no clumps remain.¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoon erythritol, 3 drops Stevia
- Drizzle chocolate coating on top of hardened fat bombs and refrigerate for another 10 minutes or until fat bombs are set and hardened before serving.
Video
Nutrition
Calories: 207kcal | Net carbs: 12g | Fat: 21g | Protein: 4g