Chef Toni Jorgensen came by with a dish for Cheesecake Keto Fat Bombs that is A-OK for individuals on the Keto Diet plan! Here’s the dish:
4 oz (115 g) cream cheese
2 ounces (1/4 cup) velvety peanut butter
1 oz (2 tablespoons) granular Swerve sweetener (or any natural sweetener of your option)
1/2 cup crushed dark chocolate chips, optional
- Permit cream cheese and peanut butter sit at space temperature level till softened.
- In a bowl, integrate peanut butter, cream cheese, and sweetener, stirring till well-mixed and extremely smooth.
- Scoop little golf-sized of dough and kind balls. You can dip them into crushed chocolate chips if you like, this action is optional. Organize your fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake fat bombs for 2 hours or, till strong. Shop in the freezer in an airtight container.