Cheesecake Fat Bombs

Name: Cheesecake Fat Bombs
Prep time: 10 min
Total time: 4 h 10 min
Ingredients: 5 oz Cream Cheese; 2 oz Butter (melted); 1/4 Cup Refined Coconut Oil (60ml / 2 fl oz melted); 1 Tbsp Erythritol (SoNourished); 1 tsp Vanilla Extract; 1/2 Cup Refined Coconut Oil (120ml / 4 fl oz melted); 2 tsp Erythritol (SoNourished); 1 tsp Cocoa Powder

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www.fatforweightloss.com.au

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Prep Time: 10 minutes

Total: 250 minutes

Servings: 12

Cost: $3.35 /serving

Author : FatForWeightLoss (Aaron Day)

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Ingredients

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5 oz Cream Cheese2 oz Butter (melted)1/4 Cup Refined Coconut Oil (60 milliliters / 2 fl oz melted)1 Tbsp Erythritol (SoNourished)1 tsp Vanilla Extract1/2 Cup Refined Coconut Oil (120 milliliters / 4 fl oz melted)2 tsp Erythritol (SoNourished)1 tsp Cocoa Powder

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Instructions

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Step 1

For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.

Step 2

Add the coconut oil, erythritol and vanilla, and mix until combined.

Step 3

Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).

Step 4

Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.

Step 5

For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.