Keto Blueberry Cheescake Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.9g

Protein
0.3g

Fat
5.5g

Kcal.
55

Carbs

0.9g

Protein

0.3g

Fat

5.5g

Kcal.

55

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These keto blueberry cheesecake fat bombs come in handy when sweet cravings overcome you during the summer months!

They satisfy those cravings without adding a lot of carbs to your daily carb count.

One ball only has 0.9g net carbs and is perfectly suitable for anyone on a low carb or keto diet!

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Keto Blueberry Cheesecake Fat Bombs Image #1
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Ingredients

g (frozen) blueberries You can use fresh or frozen blueberries.
g full-fat cream cheese
g soft butter
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice
oz (frozen) blueberries You can use fresh or frozen blueberries.
oz full-fat cream cheese
oz soft butter
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice
cup (frozen) blueberries You can use fresh or frozen blueberries.
tbsp full-fat cream cheese
tbsp soft butter
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

 tsp lemon juice

Step 1

  g (frozen) blueberries

  oz (frozen) blueberries

  cup (frozen) blueberries

Add the blueberries into a small (non-stick) pot and set the heat to medium.

Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.

You know the blueberries are good once their consistency starts to resemble that of thick blueberry jam.

Step 2

  g full-fat cream cheese, g soft butter, g powdered erythritol,  tsp lemon juice

  oz full-fat cream cheese, oz soft butter, oz powdered erythritol,  tsp lemon juice

  tbsp full-fat cream cheese, tbsp soft butter, tbsp powdered erythritol,  tsp lemon juice

Add all of the other ingredients for the fat bomb mass into a bowl and beat them with a hand mixer or egg beater until you get a smooth and fluffy mass.

Step 3

Add the cooked blueberries as well and mix again on low speed until the blueberries are evenly distributed.

Step 4

Fill the fat bomb mass into a suitable silicone mold, like these silicone candy molds that are perfect for small fat bombs.

A silicone mold is the best choice, because it’s super easy to press the fat bombs out of the mold once they’re cold.

Step 5

Place the silicone mold in your freezer.

Depending on what mold you are using and how big your fat bombs are, it takes about 3-5 hours until the fat bombs are completely frozen.

Storage

Store the low carb blueberry cheesecake fat bombs in your freezer for about 1-2 weeks.

You can technically store them longer as well, just keep in mind that after time water crystals form and they lose their flavor and consistency.

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