TRUE Cheesecake Fat Bombs

20170108_204245-1.jpgThese, quite possibly, could be the most amazing fat bomb I have created yet. By toasting a couple ingredients I was able to mimic a true graham cracker crust, crunch & all!! That is why I am calling these “TRUE Cheesecake Fat Bombs”…they TRULY taste like real mini cheesecake bites.

And each bomb comes in at 10F/0.8nC/1P…so whether you follow a low carb/keto diet or not, you can still enjoy these without feeling guilty!!  (Typical Cheesecake Bite: 16F/21C/3P)

OK….so on to the recipe ❤

INGREDIENTS (makes 12)

Layer #1:

  • 1.5 T vegan butter
  • 2 T coconut oil (I use this)
  • 1 T sweetener of choice
  • 1 oz. raw pecans
  • 1 T almond flour/meal
  • ½ tsp cinnamon

Layer #2

  • 3 oz. cream cheese, softened –>macros based on full fat
  • 28 g. coconut butter (I use this)
  • ½ T coconut oil
  • ½ -1 T erithritol (more or less depending on how sweet you like it)
  • 1/2 tsp vanilla extract

METHOD

Layer #1:20170108_190740.jpg

  • In a small bowl, melt butter & coconut oil in microwave
  • Mix in erythritol and set aside
  • Toast pecans & almond flour in a small saute pan until just starting to change color. **This is the MOST IMPORTANT step in creating the “graham cracker crust” flavor!!!! 
  • Mix nut/flour mixture & cinnamon into melted mixture and divide evenly into mini muffin tin
  • Place in freezer for 15 minutes or until hardened to the touch

 

20170108_194303.jpg

Layer #2:

  • Melt coconut butter & coconut oil in microwave
  • Add melted coconut items, erythritol, and vanilla to cream cheese & mix together with electric mixer (by hand will also work, just be wary of lumps!)
  • **This is where you should taste the mixture and add more erythritol if you want it sweeter
  • Divide mixture evenly into the muffin tin on top of layer #1. You will need to spread it slightly to get the cheesecake mixture to settle evenly
  • Place back in freezer for 20-30 minutes or until cheesecake feels completely hardened to the touch.
  • To get the bombs out of the tin, flip the tin upside down and smack it on the counter. **They can be a bit stubborn to pop out and sometimes I find if you rub your warm hands over the bottom of the tin, it helps to loosed the bombs!
  • Store in airtight container in freezer for, basically, as long as you like…though they won’t last long 🙂

Eat. Enjoy. Love.

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