Keto Peanut Butter Cheesecake Fat Bombs
Keto Peanut Butter Cheesecake Fat Bombs explode with flavors that are too good to resist!
Servings 15 servings
- 8 oz cream cheese room temperature
- 1/3 cup creamy peanut butter
- 4 tablespoons granular sweetener I used Swerve
- 1/2 cup chopped sugar-free chocolate optional
Cover a cookie sheet with parchment paper and set aside.
In a bowl, combine peanut butter, cream cheese, and sweetener, and stir until well combined and very smooth.
Using a 1 or 2 tablespoon cookie scoop, scoop dough and form balls. Arrange them onto the prepared cookie sheet and freeze for 30 minutes.
Optionally, dip the Fat Bombs into crushed chocolate. Melt the chocolate and drizzle over the fat bombs.
Freeze the cheesecake keto fat bombs for 2 hours or, until solid.
Store in the freezer in an airtight container.
Calories: 64kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 97mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Calcium: 25mg | Iron: 1mg