Keto Chocolate Fat Bombs with Nutty Cheesecake Center
ChefKetogenic.comDifficultyBeginnerSatisfy your sweet cravings while also hitting your macronutrient goals with these keto chocolate fat bombs! The inside is filled with a nutty cheesecake filling and then covered with creamy and rich milk chocolate. This decadent dessert is so tasty, you won't even be able to tell it's keto! Try this recipe as is, or add your favorite keto-friendly ingredients into the filling. If you prefer a fruitier taste, try adding chopped berries to the inside. If you prefer a richer, dark chocolate taste, try adding unsweetened cocoa powder, coco nibs, or dark chocolate chips to the filling. These keto chocolate fat bombs are super customizable!
Servings 12
Serving size 1
Net Carbs
- Amount Per Serving
- Calories 189
- % Daily Value *
- Total Fat 15.7g21%
- Protein 4.6g
- Total Carbohydrate 9.9g4%
- Dietary Fiber 7.3g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium bowl, whisk cream cheese until soft and creamy (about 40 seconds).
Mix in the swerve and vanilla for another 40 seconds or until well incorporated.
Stir in the nuts and mix well.
Line a baking sheet with parchment paper.
Wet your hand and start rolling the dough into balls that are about 2-3 inches diameter.
Place onto a baking sheet and freeze for at 30 min- hour.
In a microwavable-safe bowl, add the chocolate chips and coconut oil.
Place in the microwave and heat in 20 second intervals, stirring in between, until completely melted.
Using a spoon, drop one of the fat bombs into the melted chocolate, roll around to fully coat in the chocolate, remove by scooping with the spoon and then drop onto parchment paper.
Repeat until all of the keto fat bombs are fully coated in chocolate.
Place the keto chocolate fat bombs in the fridge and allow to harden (15-20 minutes).
Optional: melt white chocolate chips and coconut oil the same as the previous chocolate melting step.
Transfer the melted chocolate to a piping bag or ziplock bag (cut a hole at the bottom if using a ziplock bag) and drizzle melted white chocolate over the keto fat bombs.
Place in the fridge again and allow to harden.
Serve your keto chocolate fat bombs immediately or store in an air-tight container in the fridge.
Ingredients
Ingredients
Directions
Directions
In a medium bowl, whisk cream cheese until soft and creamy (about 40 seconds).
Mix in the swerve and vanilla for another 40 seconds or until well incorporated.
Stir in the nuts and mix well.
Line a baking sheet with parchment paper.
Wet your hand and start rolling the dough into balls that are about 2-3 inches diameter.
Place onto a baking sheet and freeze for at 30 min- hour.
In a microwavable-safe bowl, add the chocolate chips and coconut oil.
Place in the microwave and heat in 20 second intervals, stirring in between, until completely melted.
Using a spoon, drop one of the fat bombs into the melted chocolate, roll around to fully coat in the chocolate, remove by scooping with the spoon and then drop onto parchment paper.
Repeat until all of the keto fat bombs are fully coated in chocolate.
Place the keto chocolate fat bombs in the fridge and allow to harden (15-20 minutes).
Optional: melt white chocolate chips and coconut oil the same as the previous chocolate melting step.
Transfer the melted chocolate to a piping bag or ziplock bag (cut a hole at the bottom if using a ziplock bag) and drizzle melted white chocolate over the keto fat bombs.
Place in the fridge again and allow to harden.
Serve your keto chocolate fat bombs immediately or store in an air-tight container in the fridge.
Notes
