Keto Fat Bombs

Apr 15, 2020 | Bake, Food

I think we can all agree that being quarantined has wrecked havoc on our diets.  As I scour Pinterest at night looking at delicious looking pictures of cakes and pies, I come across dessert recipes for those on the Keto Diet.  Not that we are on any kind of diet in our house, but I thought I’d give the Cheesecake Keto Fat Bombs a try.  I was leary because, honestly, how good could these really be?  Well, let me tell you…they are soooooo yummy!!  And….I had all the ingredients right at my finger tips.  I couldn’t wrap my head around cream cheese and peanut butter together but combined with some sugar and chocolate chip morsels, it definitely helped to curb my sweet tooth.
 

I have changed the name to just “Keto Fat Bombs” while the consistency is similar to cheesecake, I just can’t picture these as a cheesecake.  They are a fat bomb and mine are almost Keto if it weren’t for the milk chocolate chips I used.  If I were to describe the taste to you, I would say they tasted almost like a Reese’s Peanut Butter Cup!  I think the next time I make these, I’m going to mix the chocolate morsels right into the bowl with the other ingredients!

Ingredients:

4 oz cream cheese, softened
2 ounces creamy peanut butter, room temperature (I used Smart Balance creamy peanut butter)
2 tablespoons Swerve
1 cup milk chocolate morsels (the recipe called for dark chocolate chips)

Instructions:

1. To prepare your Fat Bombs, allow cream cheese and peanut butter to sit at room temperature until softened.

2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.  Because the cream cheese and peanut butter were soft, I did this in a bowl with a large spoon.

3. Scoop small golf-sized of dough and form balls.  The recipe called for crushing your chocolate morsels but I chose to leave mine as they were and just rolled my fat bomb all around a plate full of chips.  Arrange your fat bombs on the baking sheet lined with parchment paper. Freeze the fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container.  I stored mine in an air tight container in the refrigerator and they were fine but, of course, they weren’t going to be around long to go bad :-).

 

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