Wussup Towners, we made an assortment of keto friendly low carb cheesecake, fat bombs that were completed in under 30 minutes. We made 3 different flavors a plain cheesecake, strawberry cheesecake and chocolate topped cheesecake. After making the cheesecakes they were placed in the freezer in a silicon mold for at least 2 hours to harden and set. Enjoy. Thank you for watching!!! Please Like, Share, and Subscribe.
Ingredients/Directions
Cream cheese filling
- 4 oz cream cheese
- 2 oz melted unsalted butter
- 1/4 cup coconut oil
- 1 1/2 tsp swerve confectioners erythritol (sugar substitute)
- 1/2 tsp vanilla extract
In a large bowl add cream cheese, unsalted melted butter, softened coconut oil, confectioners sugar substitute, and vanilla extract. Mix together well by hand or with a mixer.
I scooped out half of the filling into the silicon molds. For the remaining half, I added 2 chopped strawberries and mixed them with a hand mixer. For the chocolate topping 1/8 cup of coconut oil 2 tsp erythritol (sugar substitute), 1 tsp cocoa powder pour over the top and pop in the freezer for at least 2 hours
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