Keto Cheesecake Fat Bombs

1.In a medium mixing bowl, combine the softened cream cheese and melted coconut oil. Use a hand mixer or whisk to blend until smooth and creamy.

2.Add the heavy cream, powdered erythritol, vanilla extract, and a pinch of salt to the bowl. Continue mixing until all ingredients are fully incorporated and the mixture is light and fluffy.

3.Prepare a silicone mold or mini muffin tin by lightly greasing it with coconut oil or lining with mini cupcake liners for easy removal.

4.Spoon the mixture evenly into the mold or muffin tin, filling each cavity about three-quarters full.

5.Optional: Sprinkle crushed pecans, shredded coconut, or a light dusting of cocoa powder on top of each fat bomb for added texture and flavor.

6.Place the mold or muffin tin in the freezer and chill for at least 2 hours, or until the fat bombs are firm and set.

7.Once firm, remove the fat bombs from the mold or liners and store them in an airtight container in the freezer.

8.To serve, let the fat bombs sit at room temperature for 5 minutes to soften slightly for a creamy texture.