Peanut Butter Cheesecake Fat Bombs
Introducing our latest keto creation: Peanut Butter Cheesecake Fat Bombs rolled in Lily’s dark chocolate! These delightful treats are a must-try for anyone on a keto diet craving a decadent yet guilt-free indulgence. Imagine creamy peanut butter cheesecake bites coated in rich, sugar-free dark chocolate—each bite is a perfect balance of flavors and textures. Whether you need a quick snack or a satisfying dessert, these fat bombs deliver on taste without compromising your dietary goals.
Here’s a detailed recipe for Peanut Butter Cheesecake Fat Bombs rolled in Lily’s dark chocolate:
Ingredients:
- 1/2 cup natural creamy peanut butter
- 1/2 cup cream cheese, softened (4 oz)
- 1/2 cup unsalted butter, softened (4 oz)
- 1/4 cup Swerve powdered sugar (or powdered sweetener of choice)
- 1 teaspoon pure vanilla extract
- 1/2 cup Lily’s chocolate chips, ground (for rolling)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Peanut Butter Cheesecake Mixture:
- In a mixing bowl, combine the natural creamy peanut butter, softened cream cheese, and softened unsalted butter. Mix until smooth and well combined.
- Add the vanilla extract and powdered sugar (Swerve). Mix again until the mixture is smooth and creamy.
- Chill the Mixture:
- Place the mixture in the refrigerator and chill until it firms up and can be easily shaped into balls. This usually takes about 30 minutes to 1 hour.
- Form and Roll into Balls:
- Once chilled, use a spoon or a small cookie scoop to portion out the mixture into small balls, about 1 inch in diameter.
- Roll each portion between your palms to form smooth balls.
- Prepare the Chocolate Coating:
- Ground the Lily’s chocolate chips using a food processor or blender until they form fine crumbs. Place the ground chocolate in a shallow bowl or plate.
- Coat the Fat Bombs:
- Roll each peanut butter cheesecake ball in the ground chocolate, ensuring each ball is coated evenly. The ground chocolate will adhere to the surface and create a delicious outer layer.
- Chill and Store:
- Place the coated fat bombs on a tray or plate lined with parchment paper. Once all the balls are coated, refrigerate them for at least 30 minutes to allow the chocolate coating to set.
- Serve and Enjoy:
- After chilling, your Peanut Butter Cheesecake Fat Bombs are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to a week.