If you’re a fan of chocolate and keto fat bombs in general, you will love this lemon cheesecake chocolate fat bombs recipe.
Dark chocolate helps protect the heart. It is rich in antioxidants and stimulates blood flow to the brain and improves cognitive function. The higher the cocoa content of the bar (70% or more) with no added sugar, the better it is for your health (1).
Dark chocolate is made of cacao, one of the most antioxidant rich foods on the planet. Cacao contains a high level of polyphenols which combat oxidative stress in the body. A moderate consumption of chocolate could be part of a healthy diet (2).
These chocolate fat bombs are ideal for gift too. By using a silicone mold and a few simple ingredients, you can make these delicious treats.
We add cacao powder, sour cream and grated coconut to decorate. You can decorate them to your like, also substitute the filling for peanut butter or another keto filling.
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To make cheesecake mixture: whisk coconut oil, melted butter, cream cheese, sweetener, natural food colouring (optional) and lemon juice in a mixing bowl vigorously until homogeneous. Add this cheesecake mixture into a decorating squeeze bottle.
To make chocolate mixture: Melt the chocolate over a double boiler then add the two tablespoons of coconut oil and mix gently until homogeneous and remove from heat.
Put about ⅓ of the chocolate mixture in the silicone molds and make sure that all sides are covered and chill the molds for a few minutes so the chocolate mixture can set.
With a teaspoon or use decorating squeeze bottle, place the lemon cheesecake mixture inside the molds.
Finally, cover with the remaining chocolate mixture on the top. This is the final layer.
Freeze for approximately 30 min until set.
Unmold and enjoy
Depends on the mold size you use, we made 15 pieces out of this recipe. Here's the nutritional info of each piece.
Macros (per serving): Calories: 121 kcal – Fat: 12.5 g – Net carbs: 1.2 g – Protein: 0.9 g
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