Fat bombs are an easy way to add fat to your macros, and for me, satisfy my sweet tooth. This is not to say that fat bombs have to be sweet; they can be anything really, your imagination is the limit. Having made a number of fat bombs over the past year, I decided to go out on a limb and create my own. It wasn’t hard really, as their name suggests, they consist mostly of fat. I know what you’re probably thinking, ewwwww gross; not so.
I didn’t set out to create a cheesecake fat bomb, that was a happy accident. What I intended was a treat for myself that would not only satisfy my sweet tooth, but also raise my fat macro. Because I am all about simple, I decided on few ingredients: butter, cream cheese, heavy cream, lemon, and Splenda. After mixing it all up I took a taste and said: Yum, cheesecake! I was very excited, but that’s not the best part; these sweet little treats come in at only 79 calories a piece, so I can have two without guilt.
The Kerrygold butter can be substituted with any grass-fed variety, as long as its unsalted; the Splenda can be replaced with any zero calorie sugar substitute. Like most fat bombs, these do have to be kept refrigerated, and freeze beautifully. I highly recommend using a scale to get even portions, and mini-muffin cups for ease and simplicity. My only wish is that I had maybe added some vanilla bean or almond extract; perhaps next time.
Yields forty 1/2 ounce servings, each with: Calories: 79; Fat: 7.8g; Cholesterol: 22mg; Sodium: 20mg; Carbs: 0.7g; Sugars: 0.5g; Protein: 0.4g.
8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1/2 to 1 cup splenda, depending on taste
1 cup heavy whipping cream
Juice and zest of one lemon.
pinch of salt.
1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.
2. Turn mixer off before adding 1/2 cup of Splenda and a pinch of salt, restart mixer at lowest speed to avoid a making a huge mess. Combine well and taste, this may be sweet enough for your liking. It wasn’t for me, so I added another half cup. Perfect!
3. Use a micro-planer to zest lemon, or a zester and finely chop. Juice lemon and add both along with heavy cream to the butter/cream cheese/Splenda mixture and beat at high speed until stiff, about two minutes.
4. Spoon mixture into a pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving.
5. Place filled muffin cups on a cookie sheet and place in fridge overnight to firm up; they will not harden. Move to airtight container and store in refrigerator. If stored in freezer, be sure to thaw in refrigerator.