CHOCOLATE CHEESECAKE FAT BOMBS WITH KETO CHOW

Lori Napoli
Apr 7, 2023
2 min read

Updated: Jun 13, 2023

These Chocolate Cheesecake fat bombs made with Keto Chow are a smooth, sweet, and decadent no guilt dessert!

This post may contain affiliate links that at no additional cost to you, I may earn a small commission. I only recommend products that I would use myself and all opinions expressed here are my own.

If you're looking for an easy dessert recipe for Holidays or you just want reach your protein and fat macros, then I got you covered! These fat bombs are made with Keto Chow Core Chocolate Shake mix sweetened with Stevia.

Have you tried Keto Chow? It's a keto meal replacement shake that tastes great, keeps you full longer, is easy to grab and go, and will help you stick to your goals much easier.

I was inspired to make this recipe, because I am tired of buying expensive fat bombs that are full of icky ingredients. Keto Chow core is made with powdered beef protein, real salt, and sweetened with stevia. This is a product that I can feel good about feeding to my family.

Chocolate cheesecake fat bombs with keto chow

Ingredients

8 oz cream cheese softened
3 tablespoons sour cream
½ teaspoon vanilla extract
⅓ cup salted grass-fed butter melted
1 package Keto chow Chocolate shake 1.7 oz (you can get Keto chow core chocolate shake here)

Chocolate shell:

2/3 cup sugar free chocolate chips
2 tbsp grass-fed butter

Directions

Line a plate or baking sheet with parchment paper. In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Mix for 1 minute until fluffy.
Add the melted butter and Keto Chow chocolate shake mix. Beat again for about 1 minute until its creamy.
Place the bowl in the freezer until the batter is firm. Scoop out about 1 1/2 tbsp of batter. Roll the batter between your hands to form a ball, placing them on the parchment paper lined plate. The batter will be sticky and should make about 14 fat bombs.
Place the plate back in the freezer for 15-20 minutes. Remove the plate and roll the fat bombs again in your palm to smooth the edges.
Melt the chocolate chips and butter in the microwave in 30 second intervals.
Remove the plate from the freezer. Use 2 forks to dip each chocolate fat bomb in the melted chocolate, placing the fat bombs back on the parchment paper lined plate. Place the plate back in the freezer again for 10-15 minutes or until the chocolate shell is set.
Store the fat bombs in the refrigerator or in the freezer. When freezing, let the fat bombs sit out for a few minutes before eating for an ice cream like treat or you can thaw the fat bombs completely.