Line a muffin pan with silicone muffin liners and set aside
In a medium bowl, add the cream cheese, powdered sweetener, melted coconut oil, melted butter, and vanilla extract. Mix with a hand mixer for about 2 minutes, until all the ingredients are well incorporated or until it looks fluffy and creamy. Don’t overmix!
Evenly distribute the cheesecake mixture into each muffin cup (about 2 tsp).
Place in the freezer for about 30 minutes or until the cheesecake layer hardens.
In a microwave-safe bowl, combine the coconut oil and dark chocolate. Place in the microwave and heat for about 1 minute or until completely melted. Add the sweetener and stir well to combine.
Pour the chocolate layer over the cheesecake layer and return to freezer for another 30 minutes.
Store the keto cheesecake fat bombs in the freezer for up to one month — Thaw for a few minutes before serving.
Enjoy!