Keto Frozen Peanut Butter Chocolate Cheesecake Bombs Recipe
Cook Time: 0 Minutes
Phase: Phase 1
6 oz Cream Cheese
0 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
0 1/4 tsp Xanthan Gum
3 bar Snack Caramel Double Chocolate Crunch Bar
- 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.
- 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.
- Cut Atkins bars lengthwise into three segments then finely chop the segments; fold into mixture.
- Barely fill a 2 tablespoon scoop or measure with batter and drop onto a wax paper covered baking sheet to form 22 bombs (baking sheet should be small enough to fit in your freezer or use a silicon mold filling each with a scant 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. Each serving is 2 bombs (or 4 Tbsp total).
Finely chopping the Atkins bars allows for even distribution throughout all 24 naturally keto and low carb cheesecake bombs