Description
Indulge in these creamy, rich fat bombs that satisfy cravings!
Ingredients
2/3 cup cream cheese (room temperature)
1/4 cup butter (melted)
1/4 cup coconut oil (melted)
1 tsp vanilla extract
2 tbsp powdered sweetener
1/4 cup coconut oil (for chocolate layer) 2 oz dark chocolate 1 tbsp powdered sweetener (for chocolate layer)
Instructions
1. Line a muffin pan with silicone muffin liners and set aside.
2. In a medium bowl, mix cream cheese, powdered sweetener, melted coconut oil, melted butter, and vanilla extract with a hand mixer for about 2 minutes until fluffy.
3. Distribute the cheesecake mixture evenly into muffin cups (about 2 tsp each) and freeze for 30 minutes until hardened.
4. In a microwave-safe bowl, melt coconut oil and dark chocolate together for about 1 minute. Stir in sweetener.
5. Pour the chocolate layer over the cheesecake layer and freeze for another 30 minutes.
6. Store in the freezer for up to one month. Thaw for a few minutes before serving. Enjoy!
- Prep Time: 30 min
Nutrition
- Serving Size: 8 fat bombs
- Calories: 218
- Fat: 22g
- Carbohydrates: 2g
- Protein: 2g