Keto Cheesecake Fat Bombs

User Reviews

4.8

240 reviews
Excellent
  • Prep Time

    5 mins

  • Total Time

    15 mins

  • Servings

    24 Fat Bombs

  • Calories

    108 kcal

  • Course

    Dessert

  • Cuisine

    American

Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs blend cream cheese, butter or coconut oil, heavy cream, sweetener, and vanilla into creamy bite-sized treats. Chilled until firm, they offer a rich, low-carbohydrate snack or dessert option with a smooth and creamy texture.

Description

This recipe combines softened cream cheese, butter or coconut oil, heavy cream, erythritol as a low-carb sweetener, and vanilla extract into a creamy, smooth batter. Using an electric mixer helps achieve uniform texture. The mixture is portioned into mini cupcake molds or shaped into balls after freezing for a convenient bite-sized snack.

After chilling in the refrigerator or freezer until firm, the fat bombs have a rich, cheesecake-like consistency. They can be decorated with baking chocolate or coconut for added texture and visual interest. These treats provide a high-fat, low-carb option suitable for keto diets or for those seeking satisfying snacks.

Stored in an airtight container in the refrigerator, they last up to two weeks. They can be made ahead of time and served chilled. The recipe is flexible to substitute butter with coconut oil or to form the fat bombs without a mini cupcake pan by freezing and shaping by hand.

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Ingredients

Servings
  • 8 oz cream cheese at room temperature
  • 4 oz butter or coconut oil
  • 4 oz heavy cream
  • 2-3 tablespoons erythritol
  • 2 teaspoon vanilla extract
  • baking chocolate or coconut for decorating

Instructions

  1. Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.
  2. Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
  3. Remove from cupcake tins and transfer them into an air-tight container. refrigerate for up to 2 weeks.

Notes

  • If a mini cupcake pan is unavailable, freeze the mixture until firm, then scoop and shape into balls manually.
  • Store fat bombs in an airtight container in the refrigerator to keep them fresh for up to two weeks.
  • The recipe allows using coconut oil as a substitute for butter to accommodate dietary preferences.

Nutrition Information

Show Details
Serving 1Fat Bomb (0 carbs!) Calories 108kcal (5%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 8g (40%) Cholesterol 21mg (7%) Sodium 64mg (3%) Potassium 13mg (0%) Sugar 1g (2%) Vitamin A 245IU (5%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Fat Bombs

Amount Per Serving

Calories 108 kcal

% Daily Value*

Serving 1Fat Bomb (0 carbs!)
Calories 108kcal 5%
Carbohydrates 1g 0%
Protein 1g 2%
Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 21mg 7%
Sodium 64mg 3%
Potassium 13mg 0%
Sugar 1g 2%
Vitamin A 245IU 5%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

240 reviews
Excellent

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