Mini Cheesecakes
Recipe for Mini Cheesecakes or Cinnamon Fat Bombs
| ¾ cups | coconut oil - melted (microwave for about 30 seconds) |
| 10 drops | liquid stevia |
| ½ tsp | Truvia (optional) |
| ½ Tbsp | heavy whipping cream |
| 8 oz | cream cheese - softened (i.e. a few hours at room temperature) |
| 1½ Tbsp | mascarpone |
| ¼ tsp | vanilla |
| ½ tsp | cinnamon |
| 1 dash | salt |
- Mix everything together blender or Ninja really well
- Spoon into 2 dozen mini cupcake liners in a cupcake pan (make sure you use the liners or you’ll never get them out)
- Refrigerate or freeze for about an hour to harden them, keep stored in the refrigerator
- Extract them from their liners to eat
| Nutrition Facts (per mini cake) | |
|---|---|
| Calories | 97 |
| Total Fat | 11g |
| Saturated Fat | 8g |
| Monounsaturated Fat | 1g |
| Polyunsaturated Fat | 0g |
| Cholesterol | 12mg |
| Sodium | 31mg |
| Potassium | 13mg |
| Total Carbohydrate | 0g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 1g |
There are some sugars from the cream cheese, mascarpone and cream, about 11g total per batch, but per serving, or even several servings, it works out to not be very much.