Keto Frozen Peanut Butter Chocolate Cheesecake Bombs Recipe

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 Caramel Double Chocolate Crunch Bars lengthwise into three segments then finely chop the segments; fold into mixture. 
4. 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).

Note: We suggest using a stand mixer for this recipe to get the texture (before adding the bar) to that of thick soft serve ice cream.