Unflavored Whey ISOPURE powder | ½ scoop |
1/3 Less Fat Cream Cheese (room temp.) | 4 oz |
Unsalted Butter (melted) | 3 tbsps |
Coconut Oil, Melted | 3 tbsps |
Lemon Juice | 2 tbsps |
Erythritol | 2½ tbsps |
CRUST | |
Almond Flour | ¼ tbsp |
Erythritol | ¾ tbsp |
Coconut Oil, Melted | ¾ tbsp |
Add all ingredients (except those to make the crust) to a large bowl
Use a hand mixer to combine all the ingredients until a smooth consistency forms
Once smooth, freeze the mixture for 15 minutes
While the mixture is freezing make the crust
In a small-medium sized bowl add all of the crust ingredients
Mix until the ingredients are combined with one another
Now take the cheesecake mixture out of the freezer, and use a cookie scoop to scoop out equal sized fat bombs
Dip each fat bomb into the crust mixture and add them to a baking sheet lined with parchment paper
Freeze for several hours before serving
Keep frozen in a sealed in a plastic bag, or tupperware container for several days
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.