Keto Cheesecake Fat Bombs
User Reviews
5
Keto Cheesecake Fat Bombs
Description
Keto Cheesecake Fat Bombs are made by whisking together cream cheese and sour cream, then incorporating eggs and flavorings such as lemon zest and vanilla extract. The batter is portioned into molds and baked at 350°F until the edges are firm but the centers still have a slight jiggle, ensuring a creamy interior texture similar to cheesecake.
An optional topping involves melting dark chocolate chips with coconut oil and drizzling it over the cooled fat bombs before refrigerating to set. This adds a subtle bittersweet contrast to the rich base. The fat bombs can be stored refrigerated or frozen for convenient snacking.
The fat bombs are not excessively sweet, allowing for adjustment of sweetness by increasing the sweetener if desired. The recipe yields approximately 36 small fat bombs, which are best consumed within a few days when stored properly. These provide a concentrated source of fat and flavor for ketogenic diet followers.
Ingredients
- 16 ounces cream cheese
- ⅓ cup sour cream
- ½ cup Swerve Confectioners Sugar
- 2 egg whole
- lemon zest of ½
- 2 teaspoons vanilla extract
- chocolate chips optional, Lily's chocolate chips, ¼ cup; coconut oil, 1 ½ teaspoons to melt and drizzle
- coconut oil optional, Lily's chocolate chips, ¼ cup; coconut oil, 1 ½ teaspoons to melt and drizzle
Instructions
- Preheat oven to 350F.
- Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer). Add in one egg at a time and continue mixing. Mix in the rest of the ingredients, until well combined.
- Using a mini cookie scoop or melon baller, scoop the batter (it will be loose) into the fat bomb molds and bake for 15- 20 minutes or until set. The very center will still have a slight jiggle to it, do not over-bake these. Mine took exactly 20 minutes.
- Optional: Melt ¼ cup Lily's dark chocolate chips with 1 ½ teaspoons coconut oil in the microwave for 30 seconds (or until melted) and stir to combine. Drizzle over the tops of the fat bombs and chill in the fridge to set.
- Store leftovers in an airtight container in the fridge for a few days or in the freezer.
Notes
- Adjust the amount of sweetener to reach desired sweetness, as these are mildly sweet by default.
- Optional chocolate topping adds a rich contrast but is not included in the nutritional macros.
- Fat bombs keep well in an airtight container in the refrigerator or can be frozen for longer storage.
- This recipe yields about 36 fat bombs, with a typical serving size of two pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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