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
Units
Scale
- 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