Cooklist AI

Velvety Cheesecake Bliss Bombs with Peanut Butter & Chocolate

Name: Velvety Cheesecake Bliss Bombs with Peanut Butter & Chocolate
Prep time: 7 min
Cook time: 90 min
Total time: 97 min
Ingredients: 1 teaspoon pure vanilla extract; 1/4 cup powdered erythritol; 1/2 cup creamy peanut butter; 1/2 cup dark chocolate, finely crushed; 1/2 cup cream cheese, room temperature; 1/2 cup unsalted butter, melted

Indulge in the ultimate, keto-friendly snack with these Velvety Cheesecake Bliss Bombs. Infused with rich peanut butter, cream cheese, and coated in finely ground dark chocolate, these bliss bombs are a smooth delight. Made with six simple ingredients, they offer just 1 net carb each, fitting perfec...



1 hr 37 min

TOTAL TIME

260

CALORIES

$0.56

PER SERVING

Velvety Cheesecake Bliss Bombs with Peanut Butter & Chocolate

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

6 INGREDIENTS

12 SERVINGS

1 tsp vanilla extract

1/4 cup powdered erythritol

1/2 cup creamy peanut butter

1/2 cup dark chocolate

finely crushed

1/2 cup cream cheese

room temperature

1/2 cup unsalted butter

melted

Directions

7 STEPS

7 min

PREP TIME

1 hr 30 min

COOK TIME

1 hr 37 min

TOTAL TIME

Prepare a large baking sheet by lining it with parchment or wax paper.

In a medium mixing bowl, beat together the creamy peanut butter, room temperature cream cheese, melted unsalted butter, powdered erythritol, and pure vanilla extract until it forms a smooth and velvety consistency. This should take around 5-7 minutes using an electric mixer at medium speed.

Distribute the mixture onto the prepared baking sheet, using a medium cookie scoop to create individual portions.

Freeze the portioned mixture on the baking sheet for 30 minutes, or until solid.

Once solid, roll each fat bomb in the finely crushed dark chocolate, ensuring each one is fully coated.

Return the chocolate-covered fat bombs to the baking sheet, and refrigerate for 60 to 120 minutes until they are set fully.

Store the done fat bombs in an airtight container in the refrigerator for up to one week.