Keto Snacking
Since starting the Ketogenic way of eating in July 2018, 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 but feel free to use any silicone trays that you have at home. 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 an 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.
- 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
- 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).
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2 Comments
I am not on the keto diet, but this recipe sounds great to try!