On the off chance that you like cheesecake and are searching for a fast high fat bite to fulfill your hankering for something sweet, you will cherish these Cheesecake Fat Bombs!
What I truly love about these Keto fat bombs is that they hold up wonderfully! So you can make a group, pop some in the cooler for later and at whatever point you need a little chomp of something sweet, viola you have some as of now close by!
A simple to make cheesecake sweet that is low carb and Keto neighborly. Only a couple of straightforward advances and you'll have awesome little nibbles of cheesecake goodness!
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INGREDIENTS
- 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
PREPARATION
- 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.
For more detail : bit.ly/32FTZ1D
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