Print
This chocolate cheesecake fat bomb recipe is the perfect way to help you maintain your keto lifestyle! Made with coconut oil, you'll love this two layered keto fat bomb with cream cheese to have on hand for a tasty snack when you need it most.

Chocolate Cheesecake Fat Bombs

This chocolate cheesecake fat bomb recipe is the perfect way to help you maintain your keto lifestyle! Made with coconut oil, you'll love this two layered keto fat bomb with cream cheese to have on hand for a tasty snack when you need it most.
Servings 8
Author Kari for OhMySugarHighcom

Ingredients

  • 4 ounces cream cheese softened
  • 1/4 cup melted butter (but not hot)
  • 1/4 cup melted coconut oil (but not hot)
  • 1 teaspoon stevia
  • 1 teaspoon vanilla

Chocolate Topping Ingredients:

  • 1/2 cup melted coconut oil (but not hot)
  • 2 teaspoons cocoa powder
  • 2 teaspoons stevia

Instructions

  1. Mix cream cheese, butter, coconut oil, stevia and vanilla in a bowl. Beat well with a hand mixer. Use a two tablespoon scoop to scoop into a silicone cupcake mold. Press into the mold with the back of a spoon. Freeze for 30 minutes.

  2. Combine all chocolate topping ingredients and stir well until smooth. Spoon over each cheesecake cup. Return to the freezer for 15 minutes or until firm.
  3. Pop out of the silicone mold and eat. Keep frozen until ready to eat.

Recipe Notes

*Several people who have made this recipe have had issue with the oils separating and not mixing well for the cream cheese layer. I have updated this recipe to recommend not having your oil or butter too hot when you mix. You can also try the reviewers suggestion of only having softened ingredients versus melted.