These chocolate cheesecake fat bombs are a delightful, sweet, and fat-filled snack, a great addition to your afternoon coffee break.
Our Vanilla Cheesecake Fat Bombs are our most popular recipe, so we thought a chocolate version was in order.
We made 24 fat bombs with this recipe, 1 fat bomb is one serving in the nutritional information below. You may get more or less depending on your piping skills.
Keto Chocolate Cheesecake Fat Bomb Ingredients
These chocolate cheesecake fat bombs use just 5 simple ingredients.
- 8 ounces of Cream Cheese, softened
- 2 ounces (¼ cup) of Swerve Confectioners Mix
- 1 teaspoon of Vanilla Essence
- 7 ounces of Heavy Cream
- 5 ounces of Sugar-Free Chocolate
How To Make Keto Chocolate Cheesecake Fat Bombs
- Add the chocolate to a small heatproof bowl and place over a small saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
- Melt the chocolate completely and remove it from the heat. Set aside.
- Place the softened cream cheese in a bowl, using your hand mixer, and mix on medium speed until smooth.
- Add the Natvia Icing Mix and vanilla essence and mix on low speed until combined.
- Add the heavy cream and mix on medium speed until smooth and beginning to thicken.
- Pour in the melted chocolate and mix on medium speed, until all ingredients are completely combined and the mixture is firm enough to pipe.
- Add the mixture to a piping bag with a star nozzle. Pipe evenly into mini cupcake papers. We filled 24 cupcake papers, depending on your piping skills, you may get more or less.
- Cover the kisses and set them in the fridge for at least 3 hours, or overnight for best results.
- Enjoy the kisses when set. They can be stored, covered in the fridge for up to 1 week, or frozen for up to 3 months.
Chocolate Cheesecake Fat Bombs (1g Carbs)
These Chocolate Fat Bombs are a delightful, sweet fat-filled snack, that are rich and sliky in your mouth a Delicious addition to your afternoon coffee break.
Rate it
Print Pin Share EmailServings: 24 serves
Calories: 97kcal
Unit Conversion
Ingredients
- 8 ounces Cream Cheese softened
- 2 ounces Swerve confectioners
- 1 teaspoon vanilla essence
- 7 ounces Heavy Cream
- 5 ounces sugar free chocolate
Instructions
- Add the chocolate to a small heatproof bowl and place over a small saucepan of simmering water, ensuring that the bowl doesn’t touch the water.
- Melt the chocolate completely and remove from the heat. Set aside.
- Place the softened cream cheese in a bowl, using your hand mixer, mix on medium speed until smooth.
- Add the Natvia Icing Mix and vanilla essence and mix on low speed until combined.
- Add the heavy cream and mix on medium speed until smooth and beginning to thicken.
- Pour in the melted chocolate and mix on medium speed, until all ingredients are completely combined and the mixture is firm enough to pipe.
- Add the mixture into a piping bag with a star nozzle. Pipe evenly into mini cupcake paper. We filled 24 cupcake papers, depending on your piping skills, you may get more or less.
- Cover the kisses and set in the fridge for at least 3 hours, or overnight for best results.
- Enjoy the kisses when set. They can be stored, covered in the fridge for up to 1 week, or frozen for up to 3 months.
Notes
Nutrition
Serving: 1fat bomb | Calories: 97kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 33mg | Potassium: 19mg | Fiber: 0g | Sugar: 0g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0mg
Made this recipe?Tag me at @myketokitchen
Try these other low carb chocolate recipes:
- Low Carb Chocolate Mousse
- Low Carb “No-Bake” Chocolate Cheesecake
- Low Carb Cheesecake Swirl Brownies
- Low Carb Chocolate Cream Cupcakes
- Low Carb Cherry Cream Chocolate Cookie Bars
To make a larger batch of this chocolate cheesecake fat bombs recipe adjust the serving amounts in the recipe card above.
