These Keto Cheesecake Fat Bombs are little bites of creamy, dreamy indulgence! Perfect for satisfying your sweet tooth while staying low-carb, they’re rich, velvety, and packed with healthy fats to keep you energized. Whether you’re on a keto diet or just love a good no-bake treat, these fat bombs are a must-try.
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Why You’ll Love These Keto Cheesecake Fat Bombs
Keto-Friendly: Low in carbs, high in healthy fats—perfect for keeping you in ketosis.
No-Bake & Easy: Just mix, shape, chill, and enjoy! No oven required.
Customizable: Roll them in coconut, drizzle with chocolate, or add your favorite flavors.
Great for Meal Prep: Make a batch and store them in the fridge for a quick snack anytime.
Ingredients in Keto Cheesecake Fat Bombs
Cream Cheese
The rich, creamy base that makes these fat bombs taste like mini cheesecakes.
Butter or Coconut Oil
Adds extra healthy fats and makes the texture ultra-smooth.
Heavy Cream
Gives them a light, whipped consistency while adding more richness.
Erythritol
A keto-friendly sweetener that brings the perfect amount of sweetness.
Vanilla Extract
For a warm, sweet depth of flavor.
Baking Chocolate or Shredded Coconut
Optional for decorating—adds a fun texture and extra flavor.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
How to Make Keto Cheesecake Fat Bombs
Mix the Ingredients
In a bowl, beat the cream cheese, butter (or coconut oil), and heavy cream until smooth.
Sweeten & Flavor
Add erythritol and vanilla extract, mixing until fully combined. Adjust sweetness if needed.
Shape & Chill
Scoop small portions and roll into bite-sized balls. Place them on a tray and chill in the fridge for at least 30 minutes.
Decorate
Roll in shredded coconut, drizzle with melted chocolate, or leave them plain for a classic cheesecake taste.
Serve & Enjoy
Pop one (or two!) whenever you need a quick energy boost or a sweet treat.
Tips for the Best Fat Bombs
Use Softened Cream Cheese: It mixes more easily for a smooth consistency.
Chill Before Serving: This helps them firm up and makes them easier to handle.
Adjust Sweetness: Start with less erythritol and add more to taste.
Experiment with Flavors: Try adding cinnamon, cocoa powder, or even a little almond extract for variety.
FAQ
Q1: Can I use a different sweetener?
A1: Yes! Monk fruit, stevia, or allulose work well as keto-friendly alternatives.
Q2: How do I store these fat bombs?
A2: Keep them in an airtight container in the fridge for up to a week or freeze for longer storage.
Q3: Can I make these dairy-free?
A3: Yes! Use coconut cream instead of heavy cream and dairy-free cream cheese.
Q4: Do these taste like real cheesecake?
A4: Absolutely! They have that creamy, rich cheesecake flavor without the carbs.
Q5: Can I add chocolate chips?
A5: Yes! Just make sure they’re sugar-free and keto-friendly.
Q6: Can I make these into bars instead of balls?
A6: Definitely! Press the mixture into a lined dish, chill, and slice into squares.
Q7: How many fat bombs should I eat per day?
A7: It depends on your macros, but 1-3 per day is a good portion for most keto eaters.
Q8: Can I make these nut-free?
A8: Yes! Just avoid almond extract or any nut toppings.
Q9: What’s the best way to melt chocolate for drizzling?
A9: Melt it in the microwave in 15-second intervals, stirring in between to avoid burning.
Q10: Can I add protein powder for extra nutrition?
A10: Absolutely! A scoop of vanilla or unflavored protein powder blends well into the mix.
Final Thoughts
These Keto Cheesecake Fat Bombs are the ultimate guilt-free treat. Whether you’re craving a sweet snack or need a quick energy boost, they’re the perfect low-carb solution. Try them out and let me know your favorite way to enjoy them!
Print
Keto Cheesecake Fat Bombs
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 fat bombs 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These fluffy, creamy, and sweet Keto Cheesecake Fat Bombs are the perfect low-carb, high-fat snack or dessert! They’re sugar-free, quick to make, and absolutely delicious. Perfect for keto meal prep and a great way to satisfy your sweet cravings!
Ingredients
- 8 oz cream cheese, softened
- 4 oz butter (or coconut oil)
- 4 oz heavy cream
- 2–3 tablespoons erythritol (adjust to taste)
- 2 teaspoons vanilla extract
- Baking chocolate or shredded coconut (for decorating)
Instructions
- In a medium mixing bowl, add cream cheese, butter (or coconut oil), heavy cream, erythritol, and vanilla extract.
- Using an electric mixer, beat for 1-2 minutes until smooth and creamy.
- Scoop the mixture using a small ice cream scooper into a mini cupcake pan (lined or unlined).
- Place in the fridge for 1-2 hours or the freezer for 30 minutes until firm.
- Once set, remove from the cupcake tin and transfer into an airtight container. Refrigerate for up to 2 weeks.
- Optional: Drizzle with melted baking chocolate or roll in shredded coconut before serving.
Notes
- For extra flavor: Add a dash of cinnamon, lemon zest, or cocoa powder to the mixture.
- Dairy-Free Option: Substitute coconut cream for heavy cream and use coconut oil instead of butter.
- Make it nutty: Mix in chopped nuts or nut butter for added crunch and flavor.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 90 kcal
- Sugar: 0g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg