Go Back
–+ servings
Chocolate Peanut Butter Cheesecake Fat Bombs
Print

Chocolate Peanut Butter Cheesecake Fat Bombs

Chocolate Peanut Butter Cheesecake Fat Bombs combine tangy cream cheese with smooth peanut butter and a layer of chocolate for a decadent low-carb treat.
Course Desserts
Cuisine American
Keyword Fat Bombs
Dietary Preference Egg-Free, Gluten-Free, Keto
Cooking time 30-60 Minutes
Main Ingredient Cream cheese
Skill Level Beginner
Total Time 40 minutes
Servings 8 people
Calories 207 kcal

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 medium-sized bowl. Combine well and refrigerate for 10 minutes.
    4 ounces cream cheese, 2 tablespoons butter, ½ teaspoon vanilla extract, ¼ cup erythritol
  • Remove mixture from fridge. Shape into eight 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.
  • Refrigerate for another 10 minutes or until fat bombs are set and hardened before serving.

Video

Notes

  • Ensure the cream cheese is soft but not melted, so it doesn't separate from the other ingredients once the fat bombs have cooled.  
  • Use full-fat cream cheese and consider salted butter to create a rich, sweet, and salty flavor profile. 
  • Instead of placing fat bombs on a tray, use a mini cupcake pan or candy silicone mold to make evenly shaped fat bombs.
  • Add freeze-dried unsweetened strawberry pieces to make peanut butter strawberry cheesecake fat bombs. 
  • Instead of liquid Stevia, you can sweeten the chocolate coating with sugar-free maple syrup or any other liquid keto-friendly sweetener.  
  • If you prefer a crunchy texture, add unsweetened chocolate chips and sliced almonds to the fat bomb mixture.

Nutrition

Calories: 207kcal | Net carbs: 12g | Fat: 21g | Protein: 4g