Cheesecake Fat Bombs

A recipe for keto cheesecake fat bombs. These fat bombs include cream cheese, grass-fed butter, coconut oil for a healthy treat that is packed with flavor and nutrients.

Ingredients

• 1 pkg. 8oz of room temperature cream cheese
• 1 stick 1/2 cup of room temperature butter
• 1/2 tsp. of vanilla
• 1/4 cup of sugar substitute
• 3 tbs. of coconut oil
• mini-muffin wrappers (to place the bombs in) or silicon mold

Instructions

• Using an electric mixer beat the room temperature cream cheese and butter until light and fluffy.
• Next add sugar substitute, vanilla and coconut oil.
• Mix well until well combined.
• Using a piping bag pipe into small cupcake liners or silicon mold.
• Place in freezer for an hour to firm up.
• Pop your cheesecake fat bombs and store in a container in your freezer.
• Note that these fat bombs will melt at room temperature.

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