Peanut Butter Cheesecake Fat Bombs

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

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