Add all of the ingredients to a middle-sized bowl and mix until you get a smooth mass.
Fill the fat bomb mass into a suitable silicone mold, like one of these silicone candy molds that are perfect for 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 frozen.
Place the silicone mold in your freezer.
Depending on what mold you are using and how big your fat bombs are, it takes about 2-4 hours until they are completely frozen.
The low carb pumpkin spice cheesecake fat bombs keep well in your freezer for up to 2 weeks.
You can also store them longer than that, but they'll start to lose flavor after a while.
10 servings
1 fat bomb
- Amount per serving
- Calories30
- % Daily Value *
- Total Fat 2.9g4%
- Total Carbohydrate 0.5g1%
- Protein 0.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add all of the ingredients to a middle-sized bowl and mix until you get a smooth mass.
Fill the fat bomb mass into a suitable silicone mold, like one of these silicone candy molds that are perfect for 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 frozen.
Place the silicone mold in your freezer.
Depending on what mold you are using and how big your fat bombs are, it takes about 2-4 hours until they are completely frozen.
The low carb pumpkin spice cheesecake fat bombs keep well in your freezer for up to 2 weeks.
You can also store them longer than that, but they'll start to lose flavor after a while.
