fat bomb : chocolate cheesecake

Makes: 15 bombs



  1. Mix the cream cheese, butter, vanilla extract, sucralose and 3 tbsp of the butter. It helps to leave the butter and cream cheese out to soften before you get started. I used a hand mixer at first but got worried it would throw generic Splenda all over my kitchen, so I switched to a spatula.

  2. Divide up the mixture into your ice cube tray. Lick the spatula when you’re done, because it’s so good.

  3. Put the ice cube tray in the freezer to harden. I went to a meeting during this time, but I can also recommend the following activities: reading, exercising, or binging Girlboss on Netflix. You could even take a nap if you wanted to, but I bet your energy levels are pretty good on this keto thing, right?

  4. Put the chocolate chips and the other 3 tbsp of coconut oil into your double boiler (or “double boiler”). You don’t actually want the water in the lower pan to boil, because it’s dangerous and can ruin your chocolate. I had my stove on a little under medium heat. Once it’s hot enough, the chocolate melts pretty quickly.

  5. Pour the chocolate into the ice cube tray, on top of the stuff you made earlier. Make sure it’s cooled down enough before you lick the spoon this time.

  6. Put the fat bombs back in the freezer to let them harden enough to pop out of the tray. You can store the finished product in the fridge or freezer.

Enjoy one whenever you need a quick and delicious explosion of fat to fuel your life!

Serving size: 1 bomb

Net carbs: 1.7g

Fat: 15g

Protein: 1g

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