Coconut Cheesecake Fat bomb

I am always changing things, little tweaks here and there in an attempt to make a good thing better or create something totally new.  This is an update to the Cheesecake fat bomb recipe that I previously posted.

IMG_3567       In this version, I replaced the Splenda with liquid Stevia, and added unsweetened toasted shredded coconut.  A little roll in coconut not only changes the flavor profile, but also adds a wonderful layer of texture and color. Be very careful to use unsweetened!

Yields 45 servings, each with: Calories: 80; Fat: 7.1g; Cholesterol: 16.3mg; Sodium: 18.7mg; Carbs: 0.9g; Sugars: 0.3g; Protein: 0.5g.

8oz full fat cream cheese, softened
8oz Kerrygold unsalted butter, softened
1 to 1 1/2 tsp Now original Liquid Stevia
1 1/2 cups heavy whipping cream
Juice and zest of one lemon.
pinch of salt.

1 1/2 c. toasted unsweetened shredded coconut (I used Bob’s Red Mill)

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.  Add1 tsp of liquid stevia,  and  pinch of salt.

2. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both, beat until well combined.  Taste for sweetness at this point, add 1/2 to 1 more tsp of liquid stevia if desired. Stevia is 0 cal 0 carb, so it won’t change the nutritional profile in the least.

3. Add 1 1/2 cups of heavy whipping cream to the butter/cream cheese/Stevia mixture and beat on low speed until combined, then high speed until stiff,  about a minute. Be careful not to over beat, as the whip cream will separate.

4a.   Using a medium cookie scoop with a squeeze handle to eject the bomb, scoop leveled mounds onto a parchment paper lined cookie sheet that will fit into your refrigerator.  This might require two, depending on the size of the cookie sheet and how closely your able to get the bombs; I’m not good at getting them super close, so it took me two.  Fill the sheet, and place in refrigerator uncovered until firm, about two hours; they will not harden.

4b. If you don’t have a cookie scoop, 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. Do yourself a favor and get a cookie scoop for next time, It saves so much time.

5. While bombs are chilling in the refrigerator, toast coconut by spreading a thin layer on a parchment lined cookie sheet. Toast in a 300 degree oven for two to three minutes;  watch very carefully because it is easy to burn. Some like the flavor of scorched coconut, I an not a fan.  Allow coconut to cool completely.

4. After bombs are firm, place toasted unsweetened coconut flakes into a bowl and one by one roll bombs in the coconut, then place into a shallow airtight container for refrigerator storage. You can do a double layer, but be sure to separate with parchment paper.


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