Chocolate Covered Almond Butter Cheesecake Bites
These are a staple in my house. Make sure to plan for it because you probably can't eat just one!
Prep Time: 15 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 25 minutes minutes
Course: Dessert
Cuisine: American
Keyword: almond butter, cheesecake, cream cheese
Servings: 12 Servings
Calories: 163.6kcal
- ½ Cup Almond Butter 120g
- 8 Ounces Cream Cheese 227g
- 2 Tbsp Granular Swerve Sugar
- ½ Cup Sugar Free Chocolate Chips 42g
Blend room temperature almond butter, cream cheese and Swerve together in a mixing bowl. Beat until light and fluffy.
Scoop out into 1 oz balls using a small 1 oz ice cream scoop.
Freeze for 10 minutes until firm.
In the meantime, melt chocolate chips in the microwave on HIGH for 20 seconds, stir and then another 10 until the chocolate is all melted.
Top each fat bomb with a small dollop of melted chocolate.
Place in the refrigerator to firm and serve chilled!
We make up a double or triple batch and store them in the freezer.
Calories: 163.6kcal | Carbohydrates: 9.7g | Protein: 3.3g | Fat: 14.5g | Saturated Fat: 5.6g | Cholesterol: 20.8mg | Sodium: 61.4mg | Potassium: 104mg | Fiber: 1.6g | Sugar: 1.1g | Vitamin A: 253.8IU | Calcium: 54.7mg | Iron: 0.8mg