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RECIPE
5 INGREDIENTS5 STEPS2HR 15MIN

Blueberry Cheesecake Fat Bombs

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Fat bombs are the keto answer to dessert, but we’re pretty sure that just about anyone could get behind these delicious little low-carb cheesecake bites. Use different berries each time to change up the flavor!

2HR 15MIN

Total Cooking Time

5

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1/2 cup
Cream Cheese , room temperature
1/4 cup
Butter , room temperature
1/2 Tbsp
Natural Sweetener
1/4 cup
or Frozen Blueberries or Mixed Berries
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Nutrition Per Serving
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CALORIES
444
FAT
44.0 g
PROTEIN
3.9 g
CARBS
8.9 g

Author's Notes

Leftover fat bombs can be stored in the freezer in a zip-top bag for up to 3 months.

Directions

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Step 1
In a medium bowl, beat the Cream Cheese (1/2 cup) , Butter (1/4 cup) , Natural Sweetener (1/2 Tbsp) , and Vanilla Extract (1 tsp) with a hand mixer or in a stand mixer.
Step 2
In a small bowl, mash the Fresh Blueberries (1/4 cup) thoroughly until no chunks remain. This is important, since chunks will get a weird texture in the freezer.
Step 3
Fold the berries into the cream cheese mixture using a spatula. You can fully combine the mixture, or leave some swirls for a pretty texture.
Step 4
Spoon the cream cheese mixture into molds. You can use cupcake liners, ice cube trays, or any other silicone molds you have on hand.
Step 5
Freeze for at least 2 hours before removing from the molds and serving.

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Nutrition Per Serving
Calories
444
% Daily Value*
Fat
44.0 g
56%
Saturated Fat
26.6 g
133%
Trans Fat
0.7 g
--
Cholesterol
121.8 mg
41%
Carbohydrates
8.9 g
3%
Fiber
0.5 g
2%
Sugars
7.2 g
--
Protein
3.9 g
8%
Sodium
181.6 mg
8%
Vitamin D
--
--
Calcium
62.5 mg
5%
Iron
0.1 mg
1%
Potassium
85.7 mg
2%
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