cheesecake fat bombs

Author: Dereck (Caregiver)

Description:
easy to make fat bombs
keep chilled until needed
great for snacks 

Ingredients:
 g Cheese, cream, Philadelphia
 g Butter, unsalted
 ml Vanilla extract, sugar free (HCP added*)
 g Oil, coconut
 g KetoCal 3:1 Powder
 g Morrisons Freeze Dried Raspberry Pieces (HCP added*)

Directions:


1 melt the butter and coconut oil in a bowl in the microwave med/low heat 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 take teaspoons of the mixture and roll them in your hands to form a truffle shape.
6 keep in the fridge in an air tight container until needed 
7 once made they will keep for 5 days in the fridge.

Nutrition Information (for entire recipe):

Carbohydrate: 5.03
Calories: 412
Fat: 41.15
Protein: 5.27
Ratio: 4:1

3:1 ratio4:1 ratioSweetSnackDessertWeaningVegetarian  


Search for a recipe: