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When you mix the base ingredients together, make sure the butter is melted. Otherwise, you’ll get clumps of butter all through the mixture and it won’t taste very nice.
When you are spooning the mixture into the mini Silicone tray, use a teaspoon to level out the top as you go. It’s much easier to level out when it is at room temperature than it is once it’s frozen.
For extra bonus points, you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to the cheesecake base for a serious flavor hit!
Depending on how large your cupcake pan is, but go easy as you’re pouring the mixture into the little sections. You can always fill them up later, but it’s much harder to remove once it’s in there.
Make sure when you freeze the fat bombs that the tray is level, otherwise, you’ll have chocolate coconut oil all over everything.
So if you are looking for some dairy free keto snacks, this recipe is definitely for you. All you have to do is replace the cream cheese AND the butter with coconut cream, and you’ll get a very similar result.
Of course, you can! This keto dessert only contains erythritol. You would add 6-9 drops of stevia for the base, and 3 drops for the top. It’s that simple!