Chocolate Cheesecake Fat Bombs

Before you start, remove the cream cheese from the fridge one hour before making the recipe.

In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Using an electric beater, beat for 30-45 seconds until fluffy.

Stop beater, add the melted butter, powdered erythritol, and unsweetened cocoa powder.

Beat again for about 1 minute until it forms a creamy chocolate cheesecake batter.

Place the bowl in the fridge for 10 minutes to firm up the batter and make it easier to roll.

Meanwhile, cover a plate with parchment paper and lightly oil the paper with coconut oil. You can also use silicone muffin pans. Lightly oil each muffin hole before using.

Remove the bowl from the fridge, lightly oil your hands with coconut oil or butter, scoop out about 1 1/2 tablespoon of batter from the bowl and roll the batter between your hands to form a ball. The batter is sticky, and that's normal. If you can't shape a lovely round ball, you will be able to reform them in the next step. Place each fat bomb on the plate.

Repeat until your form 14 fat bombs, and then place the plate in the freezer to harden the fat bombs. Meanwhile, prepare the chocolate coating.

In a microwave-safe mixing bowl, add the sugar-free chocolate chips and coconut oil.

Store the fat bomb for up to 4 days in the fridge, in a sealed box or freeze for up to 3 months and eat the fat bombs frozen or thaw for 20 minutes before serving.