Stay in ketosis this Christmas with these frosted cheesecake fat bombs. They’re absolutely scrumptious, easy to make, low carb, sugar free, and gluten-free!
As we speak, I have a batch of these babies sitting in the freezer, ready for me to take out at any moment, and wrap my mouth around one. Okay, did I take that a little bit too far? I’m not exaggerating when it comes to these 3-ingredient cheesecake fat bombs. Seriously, isn’t it crazy to think that you’re actually allowed to eat cheesecake on the keto diet?!
If you’re a returning reader, you know that this blog is all about healthy recipes, ranging from paleo and whole 30 recipes, to plant-based, vegan recipes. You can view all of them, sorted by category as well as by dietary needs, on the Recipe Index Page.
Having been keto for about a month and a half, I have been seeing nothing short of amazing results. I have clearer skin, lost weight, and lost the brain fog. I feel as though my body is working at its optimal rate, all while relying on its own fat for fuel. That being said, you will be seeing a lot more keto around here! And I would love to know about your keto journey as well.
For reference, I was inspired to try keto when I found Keto In Canada, a fellow Canadian blogger/youtuber named Joanna. Her real life results were recorded since day one, on her channel, and she is such an inspiration to women.
More on weight loss:
- Fat Burning Cabbage Soup (GF, Keto, Paleo, Whole 30, and Vegan)
- Fat Burning Green Smoothie (Gluten-Free, Vegan, Paleo)
- Flat Tummy Co. Meal Replacement Shakes – Do They Really Work?
Keto Frosted Cheesecake Fat Bombs
What you need
- 1 package of full fat cream cheese (250g)
- 4 oz no sugar added peanut butter (I use this kind)
*You can also sub a nut butter of choice, like almond butter
- 1/4 cup stevia
*You can sub another sugar free sweetener like erythritol
- Extra stevia for coating
Shop What You’ll Need
All you have to do
- Place cream cheese and peanut butter in a large mixing bowl and rest for about an hour, until softened at room temperature.
- Add in the stevia. Using a spoon (and some muscle) or an electric hand mixer, mix batter together until smooth.
- With your hands, roll and shape batter into 1-inch, bite-sized bombs. Makes about 10-15 bombs.
- Pour extra stevia into a small bowl and roll each bomb to coat evenly.
- Place fat bombs onto a cookie sheet or plate lined with parchment paper, freeze for 1-2 hours, and enjoy! You can store them in an airtight container in the freezer.
I hope you enjoy these fat bombs as much as I do. Don’t forget to tag me on Instagram, I’d love to see how yours turn out!