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Blueberry Cheesecake Fat Bombs Recipe

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This recipe for Blueberry Cheesecake Fat Bombs is from Lifestyle Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup fresh or frozen berries (I prefer blueberries)
8 oz softened cream cheese (leave at room temp for 30 minutes or more)
2 tbsp coconut oil (heaping)
1-3 tbsp swerve (your sweetness preference)
1 tsp vanilla extract
Directions:
Directions:
Allow the cream cheese to soften at room temperature for 30 minutes to an hour, or soften it in the microwave on the defrost setting.
Place all of the ingredients together in a high quality blender, and blend until well combined (start with 1 tbsp of swerve, and then do a taste test and add more if desired).
Spoon the mixture into a large ice cube tray (I usually have a little excess that I devour with a spoon!)
Cover the ice cube tray with foil or plastic wrap, and freeze for 2 hours or more.
Once frozen, the cream cheese cubes should easily slide out of your tray. I like to remove them and store them in a plastic freezer bag for easy access later.
Enjoy! These little purple guys taste like really cold, creamy and sweet blueberry cheesecake bites. Even my kids love them!
Personal Notes:
Personal Notes:
You can also use a mini muffin pan or a silicone mold if you don't have an ice cube tray.
Try mixing it up with different berries (strawberries, raspberries, blackberries, etc.)
Feel free to use any low carb sweetener of your choice.

 

 

 

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