Peanut Butter Cheesecake Fat Bombs
User Reviews
4.9
Peanut Butter Cheesecake Fat Bombs
Description
Peanut Butter Cheesecake Fat Bombs combine peanut butter, cream cheese, and butter into a smooth, sweet mixture, enhanced by vanilla and erythritol for sweetness without sugar. Chilled until set, they form a creamy, firm bite that melts in the mouth. Rolling them in crushed dark chocolate adds a contrasting crunch and deeper flavor note when used. These fat bombs are portioned into small scoops for easy serving and store well in the refrigerator for up to a week.
The smooth texture comes from thoroughly beating the ingredients before chilling, and the use of sugar-free sweetener keeps the recipe low-carb. Rolling the set mixture in chocolate pieces adds texture and chocolate richness, complementing the peanut butter and cheesecake elements.
They are best served cold straight from the fridge as a small snack or dessert piece and can be prepared ahead of time for convenient access. Because they are dense and rich, small portions are typical.
Note that each fat bomb contains about 1 net carb, calculated after considering fiber and sugar alcohol content, assuming the mixture is divided into twelve equal portions.
Ingredients
- 1/2 cup peanut butter sugar-free, creamy
- 1/2 cup (4oz) cream cheese at room temperature
- ½ cup (4oz) butter at room temperature, unsalted
- ¼ cup erythritol powdered
- 1 tsp vanilla extract optional
- 1/2 cup dark chocolate crushed, optional
Instructions
- Line a large baking sheet with parchment paper or wax paper and set aside.
- In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
- Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
- Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
- Store in an air-tight container up to 1 week in the fridge.
Notes
- Each fat bomb contains approximately 1 net carb when the mixture is divided into 12 servings, calculated by subtracting fiber and sugar alcohol.
- Use creamy, sugar-free peanut butter and room temperature cream cheese and butter for best texture.
- Store fat bombs in an airtight container in the refrigerator for up to one week to maintain firmness and freshness.
- If desired, rolling the fat bombs in crushed dark chocolate adds a complementary texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fat bombs
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1fat bomb | |
| Calories | 169kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 82mg | 3% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 379IU | 8% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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