Go Back
Print Recipe

Peanut Butter Cheesecake Fat Bombs

Deliciously rich treats that satisfy sweet cravings without added sugars, perfect for a low-carb diet.
Prep Time15 minutes
Total Time2 hours
Course: Snack
Cuisine: American
Keyword: Dessert, Keto, Low-Carb
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Silicone Mold or Mini Muffin Tins

Ingredients

Ingredients

  • 8 ounces Cream Cheese, softened Make sure it's softened for easy mixing.
  • ½ cup Sugar-Free Peanut Butter Use your favorite brand.
  • 3 ounces Heavy Cream Essential for a smooth texture.
  • 3 tablespoons Powdered Erythritol Adjust sweetness to taste.
  • 2 teaspoons Vanilla Extract

Instructions

  • Step 1: Gather all your ingredients and kitchen supplies.
  • Step 2: In a large mixing bowl, combine the softened cream cheese and sugar-free peanut butter. Beat on medium speed until smooth and creamy, about 2-3 minutes.
  • Step 3: Add the powdered erythritol and vanilla extract to the mixture and continue mixing until well combined.
  • Step 4: Gently pour in the heavy cream, mixing on low speed initially, then increase to medium speed until fluffy.
  • Step 5: Fill the molds with the mixture, leaving a little space at the top.
  • Step 6: Place the molds in the freezer for at least 2 hours or until firm.
  • Step 7: Once frozen, remove the fat bombs from the molds and enjoy or store in an airtight container.

Notes

Store in an airtight container in the freezer for up to 3 months. Layer between parchment paper to prevent sticking.