• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

You only need 3 ingredients and 10 minutes prep to make this scrumptious keto fat bomb recipe! Enjoy my salted caramel cheesecake fat bombs straight from the freezer as a scrumptious and refreshing low carb treat.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Course
Snack
Cuisine
British
Servings
6
Calories
209 kcal

EQUIPMENT
silicone cupcake mould (4.5 cm diameter at the bottom)
INGREDIENTS

1x
2x
3x
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2/3 cup / 150g cream cheese or mascarpone
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3 tbsp butter unsalted, room temperature!!!
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4 tbsp keto caramel sauce
INSTRUCTIONS

Add the cream cheese and butter to a mixing bowl and whisk together using an electric whisk until combined.
Spoon 1 tbsp of cheesecake mix into your silicone moulds and top with a drizzle of caramel in the centre (roughly 1 heaped tbsp across the 6 cups). Top with the remaining cream cheese mix and smooth the top with the back of a teaspoon.
Freeze for 2 – 4 hours, or until set. Drizzle with the remaining 1 heaped tbsp of caramel to serve. Option to put this in the middle or into the mix if you prefer.
Enjoy straight from the freezer or allow to soften for 5 minutes.
Net carbs (calculated for 1 of 6 large fat bomb): 3.4g net carbs.
To make this fat bomb recipe dairy free, replace the butter with coconut oil and the cream cheese with coconut cream (the firm part from a can of coconut milk).
Storage: Keep in the freezer in an airtight container for up to 2 months.
I used silicone cupcake moulds, which makes releasing the fat bombs so easy. If you want smaller, bite-sized fat bombs you could also use a silicone ice cube tray!
NUTRITION
Calories: 209kcal
Protein: 3g
Fat: 22.4g
Fiber: 0.5g
Sugar: 0.9g