It’s that time of year again, holiday parties and dessert tables can be a formidable enemy.  These cheesecake fat bombs are an easy way to indulge without going off the rails,  and for me, satisfy my sweet tooth.  This is not to say that fat bombs have to be sweet; they can be anything really, your imagination is the limit. Having made a number of fat bombs over the past year, I decided to go out on a limb and create my own. It wasn’t hard really, as their name suggests, they consist mostly of fat. I know what you’re probably thinking, ewwwww gross; not so.

I didn’t set out to create a cheesecake fat bomb, that was a happy accident, I just wanted a sweet treat. Since I am all about simple, I decided on few ingredients: butter, cream cheese, heavy cream, lemon, and Swerve.  After mixing it all up I took a taste and said: Yum, cheesecake! I was very excited, but that’s not the best part;  these  sweet little treats come in at only 79 calories a piece, so I can have two without guilt.

The Kerrygold butter can be substituted with any grass-fed variety, as long as its unsalted; the Swerve can be replaced with any zero calorie sugar substitute.  Like most fat bombs, these do have to be kept refrigerated, and freeze beautifully. I highly recommend using a scale to get even portions, and  mini-muffin cups for ease and simplicity. My only wish is that I had maybe added some vanilla bean or almond extract; perhaps next time.

Yields about forty 1/2 ounce servings, each with: Calories: 79; Fat: 7.8g; Cholesterol: 22mg; Sodium: 20mg; Carbs: 0.7g; Sugars: 0.5g; Protein: 0.4g.

Mise en place: Prepare a baking sheet, that will fit into refrigerator, with forty mini muffin cups. Have food scale, spatula, and a pastry bag nearby.

Directions:
1. In a bowl combine softened butter and softened cream cheese. Use an electric mixer, or the balloon whisk on a stand mixer to beat until creamy and smooth.

2. Turn mixer off before adding 1/2 cup of Swerve and a pinch of salt, restart mixer at lowest speed to avoid a making a huge mess.  Mix thoroughly and taste, this may be sweet enough for your liking. It wasn’t for me, so I added more.

3. Use a micro-planer to zest lemon, or a zester and finely chop.  Juice lemon and add both along with heavy cream to the butter/cream cheese/Swerve mixture and beat at high speed until stiff,  about two minutes.

4. Spoon mixture into a  pastry bag or food storage bag with a cut corner, pipe into mini-muffin cups, using a food scale to measure each to a half ounce serving. Place filled muffin cups on cookie sheet as you go

5. Place baking sheet of filled muffin cups in fridge to firm up, two hours to overnight; they will not harden. Move to airtight container and store in refrigerator.  If stored in freezer, be sure to thaw in refrigerator.