Peanut butter cheesecake fat bombs
15 min · 4 g protein · 76 cals / serving
Small, creamy no-bake bites of peanut butter cheesecake with a snap of dark chocolate on top, kept in the freezer and eaten straight from it. Powdered peanut butter and a little whey carry part of the peanut flavor, so they taste like a peanut butter cup filling while having more protein than the all-fat kind.
Ingredients
- 1/2 cup + 1 tbsp light cream cheese, softened
- 3 tbsp peanut butter, natural, no sugar added
- 6 tbsp powdered peanut butter
- 1 scoop whey protein, vanilla
- 1 1/2 tbsp erythritol, powdered
- 1/2 tsp vanilla extract
- a pinch salt
- 1 tbsp water, only if needed (optional)
Chocolate top
- 1/4 cup sugar-free chocolate chips
- 1 tsp coconut oil
Steps
- Beat the cream cheese and peanut butter until smooth, then beat in the powdered peanut butter, whey, erythritol, vanilla and salt until it forms a thick, smooth paste like cookie dough. If it is too stiff to mix, add the water a teaspoon at a time.
- Spoon the mixture into 16 cups of a silicone mini muffin tray (or mini paper cases) and press it level with the back of a wet spoon.
- Melt the chocolate chips with the coconut oil in 20-second bursts in the microwave, stirring between each, until smooth. Spoon a thin layer over each bite.
- Freeze for at least 1 hour, until firm. Pop them out and keep them in a container in the freezer; let one sit 5 minutes before eating so the middle turns creamy.
Good to know
Can I use full-fat cream cheese?
Yes. It makes a richer, softer bite that is closer to the classic fat bomb, with more calories and less protein in each one, though it's about the same score.
No powdered peanut butter?
Use another 2 tbsp of peanut butter and 1 tbsp more whey. The bites are softer and fattier, and still set firm in the freezer. It's about the same score.
To keep it keto
Choose a peanut butter with only peanuts and salt on the label, and chocolate chips sweetened with stevia, erythritol or allulose.
Alternative
Per
- Calories
- 358
- Protein
- (22%)
- 21 g
- Fat
- (59%)
- 25 g
- Carbohydrates
- (19%)
- 21 g
- of which sugar
- 5 g
- Fiber
- 5 g
- Sodium
- 370 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1218 kcal goes into the pot and 342 g of ingredients comes out as about 340 g of food: 358 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.