Chocolate Peanut Butter Cheesecake Bombs

 You can't write about keto sweets without talking about Fat Bombs. I looked it up. It's the law.

And so many Fat Bombs are just peanut butter and coconut oil, but I wanted something more. I wanted cheesecake, and I wanted chocolate, so I started trying to find the perfect combination of all of those. And the chocolate peanut butter cheesecake bomb was born!

Full disclosure, when I started planning this recipe, the plan was to make peanut butter cheesecake balls and dip them in chocolate. The problem is that in order to do this, I needed to add erythritol to unsweetened chocolate, and that made it chunky and that made the chocolate coating a little lumpy and not very pretty (but still super tasty).

So I went back to the drawing board and combined the chocolate into the mix which resulted in these beauties.

When you start, take your cream cheese out of the fridge and cut it into ½" - 1" cubes and let it come to room temperature. This will take about 30-45 minutes. So just set it out and go about your day.

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Once you can press on the cream cheese and have it squish easily, fill a small saucepan about ½ full of water then put it on the stove at medium-high heat. You want it to get hot, but not quite to come to a boil.

While that heats, add the cream cheese and a cup of unsweetened peanut butter to a mixer and beat them until they're fully combined.

While that combines chop 4 ounces of unsweetened baking chocolate. You want the pieces to be small, but they don't have to be super small.

Scoop that chocolate into a metal or (room temperature!) glass bowl and sit that bowl on your hot water. It will take a little bit to melt

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While it melts, add in the erythritol and vanilla into the peanut butter mixture let the mixer bring it all together. At this point, I just let my mixer run while I stirred my chocolate with a rubber spatula until it was smooth

Scrape down the mixer blades and then very slowly add the melted chocolate to the mixer.

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Once everything is combined, you'll want to scoop out your fat bombs. I prefer small bombs, so I used the large end of a melon baller sprayed with non-stick cooking spray. But you could use two large spoons and make large bombs. Roll the mixture between your palms to round them out.

Put the bombs on a cookie sheet lined with parchment paper and chill in a refrigerator 30 minutes (or freeze for 10 minutes). 

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Then they'll be solid enough to store in a sealed box for easy access. I think you'll love them!