Lemon Cheesecake Chocolate Fat Bombs
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).
Cacao, the main ingredient of dark chocolate, is one of the most antioxidant-rich foods you can find. It is a great source of polyphenols which helps your body combat oxidative stress. A moderate consumption of chocolate could be part of a healthy diet (2).
These chocolate fat bombs are ideal for a 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 liking. Also, you can substitute the filling for peanut butter or another keto filling.
Let’s Ketofy It!
Gather all of the cheesecake ingredients in a mixing bowl. Fold together to make a homogeneous mixture. When the texture is as creamy as you like, transfer it to a decorating squeeze bottle.
For the chocolate mixture, first melt the chocolate in a double boiler. Pour the coconut oil into the melted chocolate and stir to combine.
Spread about ⅓ of the chocolate mix on the silicone molds. Make sure that the chocolate covers the sides of the molds. Chill in the fridge for a few hours to fully set.
Take out the molds and squeeze enough cheesecake batter into every mold. Distribute evenly.
Spread the rest of the chocolate mix on the surface of the molds to enclose the fat bombs. You can fill them up to the rim, just make sure you cover the entire surface.
Chill for 30 minutes. To serve, just unmold them. Best eaten cold.
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