Name: Keto Cheesecake Fat Bombs
Prep time: 10 min
Cook time: PT-482319H15M17S
Total time: PT-482319H15M17S
Ingredients: 8 oz cream cheese (softened); 4 oz unsalted butter or coconut oil (melted if using coconut oil); 4 oz heavy cream; 2–3 tablespoons powdered erythritol (or your favorite keto sweetener); 2 teaspoons vanilla extract; Optional: Sugar-free chocolate or shredded coconut for topping; Sweetener: Use monk fruit, allulose, or stevia if you prefer.; Heavy Cream: Swap for full-fat coconut cream to make it dairy-free.; Toppings: Try crushed nuts, cocoa powder, or freeze-dried berries.

Keto Cheesecake Fat Bombs

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These no-bake Keto Cheesecake Fat Bombs are creamy, sweet, and incredibly easy to make. They’re perfect for anyone on a low-carb diet who still craves a little indulgence. Packed with healthy fats, they’re a quick snack, a meal prep dream, or a delicious dessert—all without breaking your macros.

Author: Monju
Prep Time: 10 minutes
Cook Time: 1–2 hours (or 30 minutes in the freezer)
Total Time: About 1 hour 10 minutes
Yield: 24 mini fat bombs 1x
Category: Dessert, snacks, meal prep

Ingredients

Scale

8 oz cream cheese (softened)
4 oz unsalted butter or coconut oil (melted if using coconut oil)
4 oz heavy cream
2–3 tablespoons powdered erythritol (or your favorite keto sweetener)
2 teaspoons vanilla extract
Optional: Sugar-free chocolate or shredded coconut for topping

Substitutes & Options

Sweetener: Use monk fruit, allulose, or stevia if you prefer.
Heavy Cream: Swap for full-fat coconut cream to make it dairy-free.
Toppings: Try crushed nuts, cocoa powder, or freeze-dried berries.

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Instructions

1. Make the Base

In a medium bowl, mix softened cream cheese, butter (or coconut oil), heavy cream, erythritol, and vanilla with a hand mixer. Beat for 1–2 minutes until it’s smooth and fluffy.

Tip: Make sure the cream cheese is fully softened to avoid lumps.

2. Portion It Out

Scoop the mixture into a mini cupcake pan with paper liners or silicone molds. Use a tablespoon or cookie scoop for even portions.

No molds? Chill the mixture for 20 minutes, then roll into mini balls by hand.

3. Chill to Set

Refrigerate the molds for 1–2 hours or freeze for 30 minutes. The fat bombs should firm up but stay creamy when you bite into them.

4. Optional Toppings

Want to take it up a notch? Sprinkle shredded coconut, drizzle melted sugar-free chocolate, or dust some cocoa powder on top before chilling.

5. Store and Enjoy

Once set, remove the fat bombs from the molds and transfer them to an airtight container.

In the fridge: Store for up to 2 weeks.
In the freezer: Freeze individually on a tray, then transfer to a freezer-safe bag. They’ll last up to 3 months.

Pro Tip: Thaw frozen fat bombs in the fridge or let them sit at room temperature for 10 minutes before eating.

Notes

Helpful Tips

Serving Ideas: Pair with bulletproof coffee or herbal tea for a cozy snack. You can also serve with fresh keto-friendly berries for a refreshing contrast.
Texture Tip: If the mixture feels too soft, pop it in the fridge for 15–20 minutes to firm it up before shaping.

Find it online: https://ketorecipesnow.com/keto-cheesecake-fat-bombs/