I love fat bombs!  Love them!  My go-to is Chocolate PB but sometimes you need to mix it up and I often get comments that someone doesn't like coconut oil, or chocolate. What?  Who doesn't love chocolate?  But they exist, so I set out to try new flavors.  

We love cheesecake in my family and since cream cheese is fat and peanut butter is fat, BAM, a perfect keto combination.  One thing I love about cheesecake is the graham cracker crust, but graham crackers aren't keto, AND I wasn't planning on baking this dessert, so I set out to make a crispy crust that was pure keto.  

This is an EASY recipe that can all be done on the stove top and with a food processor.  

Because I ended up with more batter than I expected, I decided that this is a better dessert than fat bomb.

Ready?  Here we go....

Lets begin with the cheesecake portion.  Here is a good visual for you.

Cheesecake Ingredients:

1- 8oz box of cream cheese (full fat version)

1 cup of Natural Peanut Butter (only peanuts and possibly salt as ingredients)

1/4 cup of Sour Cream (full fat version)

1/4 cup of Heavy Whipping Cream

3 TBSP of Agave/Stevia sweetener OR Stevia drops to taste

Directions:

Place cream cheese in saucepan and heat on Medium/Low until it starts to soften.  Add the sour cream and mix.  Add in the cream and keep mixing constantly so it doesn't burn or curdle.  Add the peanut butter and mix until fully incorporated.  Once you have a creamy mixture, add the Agave/Stevia Sweetener.  This part is customizable to your taste and how sweet you like it.  We don't like very sweet so 3 TBSP is enough for us.  Turn off heat once you have a creamy PB cheesecake mixture without lumps.

Still had some lumps so I kept mixing and heating before adding the PB.

Ok, now for the crust....

Here's a good visual.

Crust Ingredients:

1/3 cup of almond meal

1/2 cup of sliced almonds

2 TBSP of melted butter

1 TBSP of Agave/Stevia Sweetener

Directions:

Place all of the crust ingredients into a food processor and pulse until well mixed and pieces are small and uniform. If too dry, add 1/2-1 more TBSP of melted butter and repulse.  Then take a small ball of crust and press into the bottom of a cupcake liner in a cupcake pan.

Now it's time to add your cheesecake mixture which should fill 10 cupcake liners up to the rim.  

Now freeze.  No need to bake because there is no egg.  

Once frozen you can pull out the number you'd like to serve and keep them in the refrigerator.  Once thawed, I set them out 10-15 minutes prior to eating.  Top with homemade keto whipped cream.  

Easy!  Keto!  Delish!!!!!

I hope you like my keto dessert!  We love it!  It's not something we would eat everyday, but certainly in those times when you're craving something decadent but don't want to throw yourself out of ketosis.  SO not worth it!

If this recipe has been A Good Fit for you, please help me by sharing!

My Favorite Fat Bomb Recipe

Ok, bear with me, gang, because this post has two recipes in one but they're really easy and one is actually optional.

I'm asked weekly what a Fat Bomb is, and/or, for the recipe so I decided it's time to finally do a blog post.  In a nutshell, a Fat Bomb is a healthy, legal, Ketogenic version of a Reese's Peanut Butter Cup!  

And to expand, it's actually a small meal that can last two hours due to the high fat content, as opposed to a candy PB cup which spikes and then lowers your blood glucose levels.  

You can Google a myriad of fat bomb recipes, some fruity, some savory, but my husband and I love chocolate and peanut butter so this is our weekly go to.  Rob will have one every morning with his coffee while I prefer mine somewhere between lunch and dinner.  But whatever time of day you choose to indulge, this treat will easily buy you time until your next meal and tastes just like a cheat!

Before I get started on the recipe, a couple important key notes: keep them in the freezer!  Equally important, take one out of the freezer prior to indulging, but don't allow to thaw beyond 5-10 minutes or you could be eating it with a spoon.

I like to combine my ingredients in a saucepan over low heat to melt and incorporate all of the ingredients, but I've also cooked them in the microwave in a Pyrex and that works too.

Ok, ready????

Ingredients: (makes 9 fat bombs)

1/2 cup of solid coconut oil

1/2 cup of NATURAL Peanut Butter or Nut Butter of your choice

(natural nut butters contain nuts and possibly salt, NO other ingredients)

2-3 TBSP of Unsweetened cocoa powder

2 TBSP of Agave/Stevia 50/50 syrup

OR

Liquid Stevia drops to your level of preferred sweetness

also, IF you like texture, add:

1 TBSP of Chia Seeds (or)

2 TBSP of chopped/slivered nuts of choice (or)

Unsweetened coconut flakes (or)

Cacao Nibs

Ingredients for optional cream cheese filling:

1-8oz box of full fat cream cheese

2 TBSP of heavy whipping cream (I've even used 1/2&1/2)

1 TBSP of Agave/Stevia syrup

1 TBSP of Unsweetened cocoa powder

Directions:

Place the solid coconut oil and nut butter into saucepan and heat up on low until well blended.  Add the unsweetened cocoa powder and blend.  Add the agave/stevia syrup and blend.  Once blended, add your texture and mix until evenly distributed.

Using a spoon or ice cream scoop, pour mixture into 9 cupcake liners in a regular cupcake pan.  If you're not adding the cream cheese mixture, place in freezer for 2-3 hours and remember to take one out 5-10 minutes prior to eating.

BUT if you're adding the cream cheese mixture:

Take a new saucepan and melt the block of cream cheese.  As it starts to soften, add the heavy cream and mix well until you have a creamy mixture, no lumps.  You may even need to add a splash more of cream if mixture is too thick.  Next add your agave/stevia syrup and blend well.  Finally add your unsweetened cocoa powder.  The mixture should be the consistency of a pudding and will taste like  chocolate cheesecake.  Once thoroughly mixed, take a dollop and add to the center of each fat bomb. I like to sprinkle a little sliced almonds on top for added texture and presentation.

Place into freezer and freeze 2-3 hours.  Only remove from freezer upon eating, they will thaw in

 5-10 minutes.  

You really can't screw up this recipe.  It's totally customizable.  Need it sweeter? Add more Stevia and taste.  In fact, as long as you're tasting as you go along and like the taste, add or subtract what you want, BUT the ratio of solid coconut oil to nut butter should always be equal.

I can't wait to hear how you like them.  If you are a HUGE sweets or carb eater, these may taste bitter at first but many people have shared with me by the second or third day, they loved them and are now hooked.

Word of caution: this is a healthy and legal treat while doing a Keto diet.  If you are eating a traditional western diet of carbs and starches, this daily fat bomb can really pack on the calories, however, they're still much healthier than store-bought candy because at least you know what the ingredients are.

Please comment here and let me know how you like them.  Also, feel free to share this blog post with anyone you know doing a Keto diet OR who loves chocolate peanut butter cups!  

I appreciate your support and hope that this is A Good Fit