Cheesecake Fat Bombs

Preparation time : 20 minutes

Cooking time : 30 minutes

Servings : 2

Ingredients :

• 1 egg yolk
• 2 tablespoons cream cheese
• 1 teaspoon swerve
• ¼ teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 teaspoon coconut flakes

Directions :

Whisk the egg yolk with swerve until smooth. Then add heavy cream and pour the liquid in the instant pot. Stir it until homogenous and cook on manual mode (low pressure) for 30 minutes. Meanwhile, mix up together cream cheese with vanilla extract, and coconut flakes. When the time is over and the egg yolk mixture is cooked, open the instant pot lid. Combine together cream cheese mixture with egg yolk mixture and stir until homogenous. Place the mixture in the silicone muffin molds and transfer in the freezer for 20 minutes. The cooked cheesecake fat bombs should be tender but not liquid.

Nutrition : calories 146, fat 14.4, fiber 0.1, carbs 2.4, protein 2.6