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Frozen Peanut Butter Chocolate Cheesecake Bombs


Atkins Frozen Peanut Butter Chocolate Cheesecake Bombs
2.6g
Net Carbs
Prep Time: 60 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Easy

5.3g

Protein

18.3g

Fat

3.2g

Fiber

210.1kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 6 oz Cream Cheese
  • 1/3 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
  • 2 tbsp Xylitol
  • 1 tsp Vanilla Extract
  • 3 drop Liquid Stevia Drops
  • 1 cup Heavy Cream
  • 1/4 tsp Xanthan Gum
  • 3 bar Snack Caramel Double Chocolate Crunch Bar

DIRECTIONS

  1. Beat softened cream cheese with a mixer on medium speed until creamy.  Add peanut butter, granular sugar substitute, and vanilla; beat to combine.  Taste and increase sweetness if desired by adding a pinch of pure stevia powder, a few drops of liquid stevia or a small amount of additional xylitol.
  2. Add 1 cup cream and 1/4 teaspoon xanthan gum to the cream cheese mixture (the xantham gum is optional; it helps decrease ice crystal formation when frozen).  Beat mixture until light and fluffy.    
  3. Cut Atkins bars lengthwise into three segments then finely chop the segments; fold into mixture.  Using a 2 tablespoon scoop or measure drop onto a wax paper covered baking sheet (small enough to fit in your freezer or use a silicon mold filling each with 2 Tbsp).  Place in the freezer until fully frozen; at least 4 hours.  To serve, eat directly from the freezer or place 2 on a serving plate and allow to partially thaw in the refrigerator for 30 minutes.  The recipe makes 24 bombs.  Each serving is 2 bombs (or 4 Tbsp total).

Cooking Tip

Finely chopping the Atkins bars allows for even distribution throughout all 24 cheesecake bombs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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