Keto Carrot Cake Cheesecake Fat Bombs

1.In a medium mixing bowl, combine the softened cream cheese and melted coconut oil. Beat together with an electric mixer until smooth and creamy.

2.Add the erythritol, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt to the cream cheese mixture. Continue to beat until all ingredients are fully incorporated and the mixture is smooth.

3.Fold in the finely grated carrot and chopped nuts (if using) gently with a spatula, ensuring even distribution without overmixing.

4.Line a mini muffin tin or silicone mold with paper liners or lightly grease it. Spoon the mixture evenly into 12 portions.

5.Place the filled molds in the freezer for at least 2 hours, or until the fat bombs are firm and set.

6.Once set, remove the fat bombs from the molds and store them in an airtight container in the freezer.

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