Chocolate Almond Cheesecake Fat Bombs bring together velvety cheesecake filling and pockets of sugar-free chocolate, all wrapped in a luscious cocoa shell. Topped with a crisp almond for added crunch, each chilled bite delivers creamy texture and deep chocolate flavor in a truly indulgent low-carb treat.
Instructions
Fat bombs
- In medium bowl, mix 4 ounces cream cheese, 4 tablespoons butter, 2 tablespoons erythritol.4 ounces cream cheese
- Add 3 tablespoons almond flour and ⅓ cup keto-friendly chocolate chips. Mix well.3 tablespoons almond flour
- Refrigerate for 10 minutes then form into tablespoon-sized fat bombs.
- Place back in refrigerator, while you make chocolate sauce.
Chocolate coating
- In medium bowl, mix ¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoon erythritol, and 3 to 4 drops stevia
- Mix until all clumps dissappear.
- Cover very cold fat bombs in chocolate. Refrigerate until chocolate hardens before serving.
Garnish
- Optional: Garnish with 10 almonds for extra crunch.10 almonds
The following video shows somebody cooking the Chocolate Almond Cheesecake Fat Bombs with background music playing and that you can access the whole recipe below.
Notes
- Let coconut oil come to room temperature before using.
- If needed, warm gently. Avoid overheating, as it can become too runny and difficult to handle.
- Allow mixture to firm up before tasting, as flavor develops once it has set.
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