Cheesecake Fat Bombs - Keto and Low Carb
Smooth and creamy cheesecake bites loaded with healthy fats to satisfy your sweet tooth!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 16 ounces cream cheese
- 1/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 whole eggs
- Zest of 1/2 lemon
- 2 teaspoons vanilla extract
- Optional: 1/4 cup Lily's Chocolate chips and 1 1/2 teaspoons coconut oil to melt and drizzle over the tops
Preheat oven to350F.
Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer). Add in one egg at a time and continue mixing. Mix in the rest of the ingredients, until well combined.
Using a mini cookie scoop or melon baller, scoop the batter (it will be loose) into the fat bomb molds and bake for 15- 20 minutes or until set. The very center will still have a slight jiggle to it, do not over-bake these. Mine took exactly 20 minutes.
Optional: Melt 1/4 cup Lily's dark chocolate chips with 1 1/2 teaspoons coconut oil in the microwave for 30 seconds (or until melted) and stir to combine. Drizzle over the tops of the fat bombs and chill in the fridge to set.
Store leftovers in the fridge for a few days or in the freezer.
These are not overly sweet, so if you want them to be really sweet, add a little more swerve.
*Macros do not include optional chocolate topping. Please be sure to adjust according to the topping you use.
Calories: 107kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sugar: 1g