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Cheesecake Keto Fat Bombs

Creamy Cheesecake Keto Fat Bombs You'll Crave Guilt-Free

Indulge in these Cheesecake Keto Fat Bombs, a creamy, low-carb treat that's quick and easy to make without baking.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 fat bombs
Course: Desserts
Cuisine: Keto
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces Cream Cheese Use full-fat block cream cheese for maximum creaminess.
  • 4 tablespoons Butter Opt for unsalted for better control over flavor.
  • 4 tablespoons Refined Coconut Oil Substitutes can be used, but coconut oil enhances texture.
  • 1/2 cup Erythritol Acts as a low-carb sweetener.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
For Optional Chocolate Layer
  • 2 tablespoons Cocoa Powder Make sure it’s unsweetened for keto compliance.

Equipment

  • mixing bowl
  • Silicone molds
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Cheesecake Keto Fat Bombs
  1. In a large mixing bowl, beat softened cream cheese and melted unsalted butter until smooth.
  2. Add melted refined coconut oil, erythritol, and pure vanilla extract; mix for another 2-3 minutes.
  3. Spoon the mixture into silicone molds, filling each about ¾ full.
  4. Place molds in the freezer for 20-30 minutes to firm up the cheesecake mixture.
  5. In a separate bowl, whisk together melted coconut oil, cocoa powder, and erythritol until smooth for the chocolate layer.
  6. Pour the chocolate mixture over each mold once the cheesecake layer has set.
  7. Let the molds chill in the freezer for an additional 2-3 hours.
  8. Gently remove from molds and transfer to an airtight container for storage.

Nutrition

Serving: 1fat bombCalories: 100kcalCarbohydrates: 2gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 70mgFiber: 1gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Experiment with add-ins like lemon zest or almond extract for unique flavors. Store in the freezer for up to a month or in the fridge for 5-7 days.

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