Keto Cheesecake Fat Bombs

I can not get enough of these Keto Cheesecake Fat Bombs!

Ingredients:

Base
150 g Cream Cheese 5 oz
50 g Butter melted, 1.8 oz
1 Tbsp Erythritol (SoNourished)
1 tsp Vanilla Extract
1/4 Cup Refined Coconut Oil 60ml / 2 fl oz

Top
1/2 Cup Refined Coconut Oil
120ml / 4 fl oz
1 tsp Cocoa Powder
2 tsp Erythritol (SoNourished)

Instructions:

1. In a medium-sized mixing bowl, add the butter and cream cheese. Mix with an electric mixer until combined
2. Add the vanilla, erythritol and coconut oil, mix again until combined.
3. Using a silicone mini cupcake tray, portion the base layer out into 12 sections (it should fill 3/4 of the mould.
4. Smooth the top flat with a small teaspoon. Place in the freezer for 20 mins until relatively hard on top.
5. In a separate bowl, mix the top coconut oil with cocoa powder and erythritol. Pour this mixture over the semi-frozen base layer, and freeze for 4 hours.

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Recipe for Keto Cheesecake Fat Bombs and image sourced from fatforweightloss.com.au.