KETO DOUBLE LAYER CHEESECAKE FAT BOMBS
Double Layer Cheesecake Fat Bombs Prepare to indulge in a symphony of creamy cheesecake goodness topped with decadent chocolate. Each bite is a heavenly blend of flavors that will leave you craving more. Perfectly suited for your low-carb lifestyle, these fat bombs are a delightful treat without the guilt. Whether you’re looking for a satisfying snack or a sweet indulgence, our Double Layer Cheesecake Fat Bombs are sure to become your new favorite keto.
Here’s a detailed keto recipe for Double Layer Cheesecake Fat Bombs:
INGREDIENTS:
FOR THE CRUST:
1 cup almond flour
2 tablespoons powdered erythritol
2 tablespoons melted butter
FOR THE CHEESECAKE FILLING:
8 oz cream cheese, softened
2 tablespoons powdered erythritol
2 tablespoons melted butter
1 tablespoon coconut oil
1 teaspoon vanilla extract
FOR THE CHOCOLATE LAYER:
2 tablespoons coconut oil
2 tablespoons cocoa powder
1 tablespoon powdered erythritol
INSTRUCTIONS:
PREPARING THE CRUST:
Preheat your oven to 350°F (175°C) and prepare a 12-cup silicone mold or line a cupcake pan with paper liners.
In a bowl, combine almond flour, powdered erythritol, and melted butter for the crust.
Scoop heaping tablespoons of the mixture into the mold or cupcake pan. Gently press down to form the crust.
Bake the crusts for about 8 minutes in the oven, then allow them to cool completely while you prepare the cheesecake filling.
MAKING THE CHEESECAKE FILLING:
In a medium bowl, beat softened cream cheese and melted butter with an electric mixer until well combined.
Add powdered erythritol, coconut oil, and vanilla extract to the cream cheese mixture. Beat again until smooth and creamy.
Spoon the filling on top of the crusts in the mold.
FREEZING THE BASE LAYER:
Freeze the filled crusts for about 20 minutes or until set.
ADDING THE CHOCOLATE LAYER:
While the base is freezing, combine coconut oil, cocoa powder, and powdered erythritol in a bowl.
Pour the chocolate mixture over the frozen base layer.
Return the mold to the freezer and let it set for about 3-4 hours, or until the fat bombs are completely frozen.
KETO DOUBLE LAYER CHEESECAKE FAT BOMBS
Double Layer Cheesecake Fat Bombs Prepare to indulge in a symphony of creamy cheesecake goodness topped with decadent chocolate. Each bite is a heavenly blend of flavors that will leave you craving more. Perfectly suited for your low-carb lifestyle, these fat bombs are a delightful treat without the guilt. Whether you’re looking for a satisfying snack or a sweet indulgence, our Double Layer Cheesecake Fat Bombs are sure to become your new favorite keto.
Here’s a detailed keto recipe for Double Layer Cheesecake Fat Bombs:
INGREDIENTS:
FOR THE CRUST:
1 cup almond flour
2 tablespoons powdered erythritol
2 tablespoons melted butter
FOR THE CHEESECAKE FILLING:
8 oz cream cheese, softened
2 tablespoons powdered erythritol
2 tablespoons melted butter
1 tablespoon coconut oil
1 teaspoon vanilla extract
FOR THE CHOCOLATE LAYER:
2 tablespoons coconut oil
2 tablespoons cocoa powder
1 tablespoon powdered erythritol
INSTRUCTIONS:
PREPARING THE CRUST:
Preheat your oven to 350°F (175°C) and prepare a 12-cup silicone mold or line a cupcake pan with paper liners.
In a bowl, combine almond flour, powdered erythritol, and melted butter for the crust.
Scoop heaping tablespoons of the mixture into the mold or cupcake pan. Gently press down to form the crust.
Bake the crusts for about 8 minutes in the oven, then allow them to cool completely while you prepare the cheesecake filling.
MAKING THE CHEESECAKE FILLING:
In a medium bowl, beat softened cream cheese and melted butter with an electric mixer until well combined.
Add powdered erythritol, coconut oil, and vanilla extract to the cream cheese mixture. Beat again until smooth and creamy.
Spoon the filling on top of the crusts in the mold.
FREEZING THE BASE LAYER:
Freeze the filled crusts for about 20 minutes or until set.
ADDING THE CHOCOLATE LAYER:
While the base is freezing, combine coconut oil, cocoa powder, and powdered erythritol in a bowl.
Pour the chocolate mixture over the frozen base layer.
Return the mold to the freezer and let it set for about 3-4 hours, or until the fat bombs are completely frozen