Mmm… chocolate! Raise your hand if you’re the kind of person who just needs a little something sweet every now and then; especially when you’re trying to get healthy! Luckily for all of us, these keto-friendly, low-carb Chocolate Cheesecake Snack Bites are the perfect solution—rich, chocolatey, satisfyingly sweet, and less than 2 carbs per serving!
Make them ahead for the perfect guilt-free sweet treat anytime your chocolate craving strikes!
INGREDIENTS:
- 1 8 oz block cream cheese softened to room temperature
- 2 tbsp. sour cream
- 1 tsp. vanilla extract
- ⅓ cup butter softened to room temperature
- ⅓ cup powdered sugar-free sweetener I prefer a blend of monkfruit & erythritol
- ¼ cup unsweetened cocoa powder
- ½ cup Lily’s Chocolate Chips OPTIONAL – for chocolate coating
- 1½ tbsp. Coconut oil OPTIONAL – for chocolate coating
STEP 1: Cover a medium baking sheet with parchment or use a nonstick silicone baking mat. In a large bowl, combine cream cheese, sour cream, vanilla, butter, sweetener, and cocoa powder.
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STEP 2: Beat with an electric mixer until fluffy and creamy, approximately 1minute.
STEP 3: Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a bowl. Place on parchment paper or silicone baking mat. Repeat with the remaining batter to form 14 snack bites. Place in the freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days.
STEP 4: OPTIONAL: Prepare the chocolate coating by microwaving sugar-free chocolate chips and coconut oil for 30 seconds at a time, stirring in between intervals, until chocolate is melted. Use 2 forks to dip each snack bite in chocolate, then place back on parchment or silicone mat. Repeat until all snack bites are covered. Freeze again for 15 minutes, until the chocolate is set.
CHOCOLATE CHEESECAKE SNACK BITES
Print Pin RateEquipment
- Hand Mixer
Ingredients
- 1 8 oz block cream cheese softened to room temperature
- 2 tbsp. sour cream
- 1 tsp. vanilla extract
- ⅓ cup butter softened to room temperature
- ⅓ cup powdered sugar-free sweetener I prefer a blend of monkfruit & erythritol
- ¼ cup unsweetened cocoa powder
- ½ cup Lily’s Chocolate Chips OPTIONAL – for chocolate coating
- 1½ tbsp. Coconut oil OPTIONAL – for chocolate coating
Instructions
- Cover medium baking sheet with parchment or use a nonstick silicone baking mat. In large bowl, combine cream cheese, sour cream, vanilla, butter, sweetener, and cocoa powder.
- Beat with an electric mixer until fluffy and creamy, approximately 1 minute.
- Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a bowl. Place on parchment paper or silicone baking mat. Repeat with remaining batter to form 14 snack bites. Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days.
- OPTIONAL: Prepare chocolate coating by microwaving sugar-free chocolate chips and coconut oil for 30 seconds at a time, stirring in between intervals, until chocolate is melted. Use 2 forks to dip each snack bite in chocolate, then place back on parchment or silicone mat. Repeat until all snack bites are covered. Freeze again for 15 minutes, until chocolate is set.
Notes
Nutrition
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When I put these ingredients into MyFitnessPal, and actually my scoop made it to come out to 20 chocolate peanut butter balls, it tells me they have 8.1carbs per serving. I’m a little confused. I’m using organic sugar-free peanut butter.
Commenting to say, I apologize, I’m using a recipe for a “fat bomb” elsewhere…. Your recipe doesn’t include peanut butter. Please delete my comment to save me shame 😂