A picture of this sugar-free keto treat has been in my @jana.realfood account on Instagram for a while, and people keep commenting,”Where’s the recipe for those blueberry cheesecake fat bombs? I want to make them!” So finally I got the hint: here’s the recipe!
Blueberry cheesecake fat bombs recipe
2/3 cup blueberries, fresh or frozen (strawberries or raspberries would probably work great, too!)
8 ounces cream cheese
1/3 cup coconut oil
1 teaspoon lemon juice (or more, to your taste)
1 teaspoon vanilla extract
5 drops plain or vanilla stevia extract (omit, or add more, to your liking)
3 dashes of salt
Allow the cream cheese to come to room temperature for 30 to 60 minutes, until softened.
If using fresh berries, wash them and remove the stems. Frozen berries work fine, too. Just make sure they’re sugar-free!
If using frozen berries, let them sit at room temp for 10 or 15 minutes before blending.
Combine all ingredients using an immersion blender* or food processor, and mix until well combined. Taste, and adjust lemon juice and/or sweetener to your preference. This amount makes for a very subtle flavor. If you like a stronger lemon flavor (I do!), you may want to add quite a bit more.
Spoon the mixture into small muffin silicon molds or candy molds*. Place in the freezer for about 2 hours, or until set.
Pop them out and store in a bag in the freezer. Enjoy!
*Equipment I recommend
This is the immersion blender I use and love. It comes with a blender attachment, a whisk attachment, and a carafe. So handy for making whipped cream. And essential for homemade mayo, or dump ranch dressing!
Here’s a cheaper version. Just a blender, no whisk or carafe.
Here’s the candy mold I use for fat bombs. (This is not what’s shown in the picture.)
Please note: These are Amazon affiliate links; if you buy something through them, I will get a li’l something from Amazon, with no additional cost to you. 🙂