No baking needed, just the goodness of cheesecake and pecan pie. Mmmmm….

These no-bake pecan cheesecake fat bombs make a great pre-workout snack and sure hit the spot when those sugar-cravings kick in!

Ingredients

8 oz cream cheese
1/4 cup almond flour
1/4 cup ground pecans
2 Tbsp coconut oil
2 Tbsp erythritol
1 Tbsp sugar-free salted caramel (or maple) syrup

Chocolate drizzle, optional
1/4 cup sugar-free dark chocolate chips
1 Tbsp coconut oil

Yields: 12 servings
Per serving* (incl. optional chocolate drizzle):
Calories: 137
Net carbs: 2
Protein (grams): 2
Fat (grams): 13

Prep time: 8 min
Cook time: 2 min
Total time: 2 hrs 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a medium microwave-safe bowl, combine the cream cheese and coconut oil. Microwave in
2-3 increments of 30 sec, mixing between, until melted.

Whisk in erythritol, sugar-free syrup and almond flour.

Divide the melted cream cheese mixture between 12 silicone or greased molds of choice.

Sprinkle each with the ground pecans, gently pressing them into the soft cream cheese.

Place in the freezer for 1 hour. Once the fat bombs have cooled and set, unmold them.

If adding the optional chocolate drizzle, line the fat bombs up on a plate or cooling rack.

In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in
2-3 increments of 10 sec, mixing between, until melted.

Using a spoon, drizzle over the fat bombs, as desired.

Return the fat bombs to the freezer for 1 hour. Once the chocolate drizzle had cooled and set, store the pecan cheesecake fat bombs in the fridge or freezer.