Keto Omaha

Ingredients (Makes ~12 Fat Bombs)

• 8 oz cream cheese (softened)

• 1/4 cup unsalted butter (softened)

• 1/4 cup powdered erythritol (or preferred keto sweetener)

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon lemon juice (optional, for a slight tang)

• Optional toppings: unsweetened shredded coconut, crushed sugar-free chocolate, or chopped nuts

Instructions

1. Prepare the Mixture:

• In a mixing bowl, combine softened cream cheese, butter, powdered sweetener, vanilla extract, and lemon juice (if using).

• Use a hand mixer or whisk to blend until smooth and fluffy.

2. Shape the Fat Bombs:

• Chill the mixture in the refrigerator for 15-20 minutes to make it easier to work with.

• Once slightly firm, scoop out portions using a spoon or small cookie scoop and roll them into bite-sized balls.

3. Optional: Coat with Toppings

• Roll the fat bombs in unsweetened shredded coconut, crushed sugar-free chocolate, or chopped nuts for added texture and flavor.

4. Chill and Serve:

• Place the fat bombs on a parchment-lined plate or tray and refrigerate for at least 1 hour until firm.

• Store in an airtight container in the fridge for up to 7 days or freeze for longer storage.

Nutrition Info (Per Fat Bomb)

• Calories: ~90

• Fat: ~9g

• Protein: ~1g

• Net Carbs: ~1g

These keto cheesecake fat bombs are creamy, satisfying, and perfect for a quick, indulgent treat!