Peanut Butter Cheesecake Fat Bombs

Ingredients

• 1/2 cup creamy peanut butter sugar-free

• 1/2 cup (4oz) cream cheese at room temperature

• ½ cup (4oz) unsalted butter at room temperature

• ¼ cup powdered Erythritol

• 1 tsp vanilla extract

• 1/2 cup Dark chocolate crushed, optional

Instructions

• Line a large baking sheet with parchment paper or wax paper and set aside.

• In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.

• Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.

• Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.

• Store in an air-tight container up to 1 week in the fridge.

Nutrition

Serving: 1fat bomb | Calories: 169kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 82mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Calcium: 17mg | Iron: 1mg