Maple Bourbon Pecan Cheesecake Bites Fat Bombs

Since starting the Ketogenic way of eating in July, there have been a few times when I was out of protein grams for the day but was still feeling a little bit hungry. Fat Bombs to the rescue! At my local TJ MAXX, I found a bottle of Maple Bourbon Pecan sugar-free syrup by Jordan’s Skinny Syrups and that’s what I used for the recipe. Feel free to use any sugar-free syrup that is keto friendly and make these your own.

I haven’t tried making these in anything but my silicone ice cube trays that I found at IKEA. I have hearts and flowers as you can see from the finished product.

Maple Bourbon Pecan Cheesecake Bites Fat Bombs

Makes 16 servings

Ingredients

  • 1 1/2 tsp. Sugar-free Maple Bourbon Pecan Syrup by Jordan’s Skinny Syrups
  • 4 ounces Cream Cheese, full fat, softened
  • 4 TBSP Unsalted Butter
  • 1/4 cup Coconut Oil
  • 2 TBSP Swerve sweetener

Directions

  • Melt butter
  • Combine melted butter, softened cream cheese, coconut oil, and swerve sweetener in a large bowl
  • Mix with electric mixer until smooth
  • Add syrup and mix until combined
  • Spread cream cheese mixture into silicone molds.
  • Freeze for 30 minutes and then pop out of molds and put in freezer-safe storage. I add mine to a Tupperware container and they stay fresh for a month or longer (depending on how often you eat them).

Personally, I like mine frozen. If you want yours a little softer, simply take out of the freezer and allow to thaw for a few minutes before enjoying. These are so good even my husband grabs one for his after dinner treat.

Maple Bourbon Pecan Cheesecake Bites Fat Bombs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Fat Bomb
Serves: 16 servings
Ingredients
  • 1½ tsp. Sugar-free Maple Bourbon Pecan Syrup by Jordan's Skinny Syrups
  • 4 ounces Cream Cheese, full fat, softened
  • 4 TBSP Unsalted Butter
  • ¼ cup Coconut Oil
  • 2 TBSP Swerve sweetener
Instructions
  1. Melt butter
  2. Combine melted butter, softened cream cheese, coconut oil, and swerve sweetener in a large bowl
  3. Mix with electric mixer until smooth
  4. Add syrup and mix until combined
  5. Spread cream cheese mixture into silicone molds.
  6. Freeze for 30 minutes and then pop out of molds and put in freezer-safe storage. I add mine to a Tupperware container and they stay fresh for a month or longer (depending on how often you eat them).

Maple Bourbon Pecan Cheesecake Bites Fat Bombs

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