Keto Chocolate Cheesecake Fat Bombs

Ingredients
For the crust

• 1 cup (90 g) almond flour
• 1 tbsp butter
• 1 tsp sweetener

For the filling

• ¾ (90 g) cup cream cheese
• ½ cup coconut grated
• 2 tbsp sweetener
• 1 tsp vanilla essence
• 1 tsp gelatin powder, Unsweetened
• 2 tbsp hot water

For the topping

• ½ cup chocolate drops
• 1 tbsp butter

1. 1. Preheat oven to 150 ° C / 300 ° F. Prepare a cupcake baking dish, if it is metallic, cover it with paper cups; If it is silicone, butter the entire surface.
   2. In a medium mixing bowl, add all the crust ingredients and mix with a spoon until they are perfectly integrated. You will get a mixture similar to sand. Distribute the mixture in six equal parts, place in the bottom of the molds and gently press with your fingers to the bottom to compact. Bake for about ten (10) minutes until it is cooked and begins to brown. Remove from oven and let cool.
   3. Meanwhile, melt the powdered gelatin in the warm water, and with a blender mix the grated coconut, sweetener, vanilla, and cream cheese. Add the jelly and beat once more, make sure there are no lumps in the mixture. Pour this mixture evenly into the molds and place in the refrigerator for about three to four hours until the mixture is firm.
   4. Carefully unmold the cheesecake and place them on a flat plate.
   5. Put the chocolate and butter in a small refractory bowl, melt them in a water bath until the chocolate is very fluid. If you want more fluid chocolate, you can add one more teaspoon of butter.
   6. Cover the cheesecake with the chocolate topping. Garnish with some chopped nuts.