Makes 12 cupcake cheesecakes
- 1/2 cup coconut oil, melted
- 8 tbsp of full-fat butter, softened
- 8 oz cream cheese, softened
- 2 tbsp lemon juice
- 5 packets/tsp Pyure sugar substitute
Blend all ingredients with a hand mixer until smooth.
Pour into cupcake liners, tins or molds and freeze until firm, at least a few hours, preferably overnight. Keep in freezer for best consistency.
272g for whole recipe
22.6g per fat bomb
*Adapted from the recipe found at http://lowcarbediem.com/fat-bombs-recipes-atkins-ketosis/