Keto Cheesecake Fat Bombs

Instructions

Add all ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until well mixed and creamy.
Pour the dough into a mini muffin tin (with or without liner) using an ice cream scoop. Refrigerate for 1-2 hours or freeze for up to 30 minutes.
Remove from cupcake molds and transfer to an airtight container. Refrigerate for up to 2 weeks.

notes

*If you don’t have a mini cake tin, put the mixed dough in the freezer until it hardens and collect it into balls.