Double Layer Cheesecake Fat Bombs

Ingredients

Bottom Layer (Crust-like):

• 4 tbsp almond flour
• 2 tbsp melted butter
• 1 tsp erythritol or preferred sweetener
• Pinch of cinnamon (optional)

Top Layer ( Cheesecake):

• 4 oz (½ block)  cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 2 tbsp powdered sweetener (like erythritol or monk fruit)

Instructions

1. Make the Bottom Layer:
   In a small bowl, mix almond flour, melted butter, sweetener, and cinnamon until it resembles a crumbly dough.
   Press into the bottom of silicone molds or mini muffin cups to form the crust.
2. Make the Top Layer:
   In another bowl, beat cream cheese, butter, vanilla, and sweetener until smooth and creamy.
3. Assemble:
   Spoon the cheesecake mixture on top of the crust layer. Smooth the top with the back of a spoon.
4. Freeze:
   Place molds in the freezer for 1–2 hours or until firm.
5. Store & Serve:
   Pop them out and store in an airtight container in the fridge or freezer. Enjoy 1–2 fat bombs when you need a sweet, satisfying bite!