Chocolate-covered Cheesecake Fat Bombs

These distinctive fat bombs have a soft and creamy cheesecake base and a crisp chocolate top layer that will have you immediately wanting more! This is one of the most popular recipes on my FatForWeightLoss blog.

PREP TIME: 10 MINUTES

COOK TIME: NONE

PASSIVE TIME: 4 HRS 30 MINS

MAKES: 12

SERVING SIZE: 1

For the base layer

²⁄₃ cup (4oz/150g) full-fat cream cheese

¹⁄₂ stick (1.8oz/50g) butter, melted

1 tbsp confectioners erythritol

1 tsp vanilla extract

¹⁄₄ cup (1.8oz/50g) refined coconut oil, melted

For the top layer

¹⁄₂ cup (3.2oz/100g) refined coconut oil, melted

1 tsp unsweetened cocoa powder

2 tsp confectioners erythritol

1. Make the base layer by combining the cream cheese, butter, erythritol, vanilla extract, and coconut oil in a medium bowl. Use a hand mixer to mix until the ingredients are well combined.

2. Evenly divide the base layer into 12 sections of a silicone mini-cupcake tray. Use a spoon to smooth the tops, then place the tray in the freezer for 20 minutes or until the mixture is mostly firm.

3. While the base layer is setting, make the chocolate top layer by combining the coconut oil, cocoa powder, and erythritol in a medium bowl. Mix until the ingredients are well combined.

4. Pour the chocolate mixture over the partially set base layers and return the fat bombs to the freezer to set for a minimum of 4 hours. Store in an airtight container in the freezer for up to 2 weeks.

Tip If you don’t have refined coconut oil, you can substitute regular coconut oil, but the coconut flavor will be more pronounced.

NUTRITION PER SERVING

196
CALORIES

21g
TOTAL FAT

2g
TOTAL CARBS

1g
NET CARBS

1g
PROTEIN

Chocolate-covered Cheesecake Fat Bombs