Cheesecake Fat Bombs
April 27, 2018
These cheesecake flavored fat bombs are bite sized, but full of flavor! The sprinkling of low carb chocolate chips gives these just the right hint of chocolate on top of the rich and smooth cheesecake.
This is such an easy recipe to make! You'll only need to drop the ingredients into a mixer and then let it do the work for you! Using room temperature eggs and cream cheese give these a smoother texture. For muffins tins, the AmazonBasics Nonstick Carbon Steel Muffin Pan - 2-Pack work great!
Once the batter is smooth, you can spoon the mixture into a paper lined muffin tin. We used two muffin tins to cook these all at once.
When spooning the batter into the muffin tin, carefully drop the mixture into the paper muffin liners to avoid wasting any of this precious conconction.
Low carb chocolate chips were added for fun presentation and flavor. You can also experiment with adding different extracts like lemon, vanilla and maple flavors!
These bake for only 17 minutes. We recommend cooling them in the fridge for about a half an hour. Store these in the fridge and see how long they last. Our testers couldn't keep their hands off of them! The recipe should make about 24 of these little bites of heaven.
Ingredients:
4 - 8 oz regular cream cheese packages (room temperature)
4 large eggs (room temperature)
1/4 cup butter
1 tsp vanilla extract
3/4 cup Swerve
1/2 cup HERSHEY'S Kitchens Sugar Free Chocolate Chips, 8 Ounce
Directions:
Step 1 - Preheat oven to 325 and line muffin tin with paper muffin liners.
Step 2 - Place all ingredients in a mixing bowl and beat until smooth.
Step 3 - Spoon batter about 2/3 of the way into each muffin liner.
Step 4 - Place both muffin tins in the pre-heated oven and bake for about 17 minutes.
Step 5 - When fat bombs are done, remove from oven and let cool for at least 30 minutes. Enjoy!
