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Cheesecake fat bomb MC 11.02.22

Author: BRHC (HCP)

 

INGREDIENTS:**
 g Cheese, cream, Philadelphia
 g Butter, unsalted
 ml Vanilla extract, sugar free (HCP added*)
 ml MCT Oil
 g KetoCal 4:1 Powder (Unflavoured)
 g Morrisons Freeze Dried Raspberry Pieces (HCP added*)

Directions:



1 melt the butter in a bowl in the microwave med/low heat, mix in the MCT oil and set aside to cool.
2 in a bowl mix the cream cheese, vanilla, ketocal powder, and freeze dried raspberries.
3 stir the butter mixture into the cream cheese mixture until combined.
4 cover and place in the fridge to set. 
5 roll the mixture in your hands to form a truffle shape.
6 keep in the fridge in an air tight container until needed 
7 once made it will keep for 5 days in the fridge.


This recipe is for 1 cheese cake fat bomb. Recipe can me made in bulk and divided evenly into truffle shapes if required.

Nutrition Information (for entire recipe):

Carbohydrate: 1.23
Calories: 117
Fat: 11.79
Protein: 1.36
Ratio: 4.55:1


Tags:

3:1 ratio4:1 ratioSweetSnackDessertWeaningVegetarian  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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