Calamansi Cheesecake Keto Fat Bomb
- 4 oz cream cheese
- 3-4 tbsp sweetener
- ¼ cup coconut oil
- 3 tbsp coconut butter
- 2 tbsp Manila Gold® Pure Calamansi
- In a bowl combine the softened cream cheese, sweetener and coconut butter, and beat on medium speed with an electric mixer until combined. Add the melted coconut oil and calamansi juice. Beat until smooth on medium speed. Fill a silicone mold with the batter and freeze for 1 hour or until set. Enjoy!
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