A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.
Vanilla Cream Cheesecake Fat Bombs
These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 2 oz erythritol or other no carb sweetener of choice
- 1 cup heavy whipping cream
Add cream cheese, vanilla and sweetening together in a mixing bowl. Mix on low speed for 2 minutes or until you reach a smooth consistent texture.
Add half the heavy whipping cream and mix for another 2 minutes. Let the mixture sit for 3-5 minutes to allow the erythritol time to dissolve.
Add the other half of the heavy whipping cream and mix on medium speed for 3 minutes or until the mixture is thick with firm peaks.
Gently spoon mixture into molds of your choice. Set in the fridge for at least 1 hour.
Suggested molds: mini cupcake pan with liners or 2 oz acrylic soap molds. The cupcake method with liners is much less messy.
Quick and easy, this recipe serves 4. Give yourself 15 minutes to prep the ingredients and about 18 minutes for cooking. In just about 33 minutes you’ve created a masterpiece.
Skillet Chicken with Neufchatel Spinach Artichoke Sauce
You just can’t go wrong with skillet chicken and a good cheese sauce!
Perfectly golden brown, tender pan seared chicken breasts are topped with an easy to make, rich and flavorful spinach artichoke sauce. It might remind you of my crab and artichoke dip recipe but much lighter.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
- 24 oz boneless skinless chicken breasts
- Salt and black pepper
- 4 Tbsp butter divided
- 3 cloves garlic minced
- 1 Tbsp flour
- 3 ½ cups fresh baby spinach chopped
- 1 (14 ocan artichoke quarters drained and chopped
- 1 ¼ cups milk
- 4 oz Neufchatel cheese diced into small cubes
- 1/3 cup finely shredded parmesan cheese
- ¼ cup sour cream
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
Heat 2 Tbsp butter in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 – 6 minutes.
Turn chicken to opposite side. Continue cooking until chicken is golden brown on bottom or center registers 165 on an instant read thermometer, about 5 minutes longer. Transfer chicken to a plate, cover and keep warm.
Melt remaining 2 Tbsp butter in skillet over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and sauté about 1 minute or until spinach has wilted.
Pour in milk and scrape up browned bits from bottom.
Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.
Stir in sour cream then return chicken to skillet.