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These keto cheesecake Fat Bombs are packed with rich and creamy flavors. These bite-sized delights are the perfect low-carb, high-fat snacks to satisfy your sweet tooth.
Whether you’re following a ketogenic diet or simply looking for a delicious dessert option, these Keto Cheesecake Bites are sure to become your new favorite go-to treat.
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These little treats are packed with everything we love – cream cheese, butter, and heavy cream, all the good stuff. But instead of regular sugar, we’re using Swerve Granular sugar. Trust us, you won’t taste the difference!
I’ve also added a splash of vanilla extract for a hint of extra flavor. And the cherry on top? A sprinkle of Lily’s baking chocolate chips, chopped up nice and small. It’s all the decadence of a cheesecake in one bite-sized treat that fits right into your keto diet. So, get ready to whip up something delicious that won’t break the carb bank!
What You’ll Love About This Recipe
You’ll need the following ingredients to make these Cheesecake Fat Bombs:
Cream Cheese: Make sure it’s full-fat cream cheese for maximum creaminess.
Swerve: This is a sugar substitute that’s great for keto recipes because it doesn’t have any carbs or calories. You should be able to find it at your local grocery store. If you don’t have Swerve, other granular sugar substitutes like Erythritol or Monk Fruit can be used as well.
Lily’s Baking Chocolate Chips: Lily’s chocolate chips are sweetened with Stevia and Erythritol, making them keto-friendly. They add a great chocolatey crunch. If you can’t find them, you can substitute with any other sugar-free chocolate chips.
How to make Cheesecake Fat Bombs: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add all the ingredients except the chocolate shavings to a mixing bowl and combine with a hand mixer until all ingredients are mixed well.
Step 2: Using a small ice cream scoop, make 24 cheesecake fat bombs and place them on a parchment-lined pan.
Step 3: Sprinkle your chocolate shavings and dust over them and then freeze for at least 30 minutes.
Recipe Tips and Tricks
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature before starting. This will make it much easier to mix.
- Mix Well: It’s important to thoroughly mix your ingredients with a hand mixer until the batter is smooth and creamy to avoid lumps in your fat bombs.
- Use Silicone Molds: Silicone molds make it easy to shape your fat bombs and remove them once they’ve hardened. You can find these in different shapes and sizes on Amazon, making your fat bombs as cute as they are tasty.
- Storage: I recommend storing these cheesecake bombs in the freezer and then pulling them out to thaw at room temperature before enjoying. Alternatively, you can store them in an airtight container in the fridge for 5-7 days.
- Freezing: These fat bombs can be stored in the freezer for 2-3 months.
Additions and Substitutions
Swerve Granular Sugar: If you can’t find Swerve, other sugar free sweeteners like Erythritol or Monk Fruit can be used.
Lily’s Baking Chocolate Chips: Can’t find Lily’s? Any brand of sugar-free chocolate chips can be used instead.
Flavors: You can add different extracts like almond, lemon, or coconut for a flavor twist. Lemon cheesecake anyone?
Fresh Fruit: Add about a half a cup of fresh mashed berries before mixing for a berry cheesecake. Strawberries are really yummy!
Cocoa Powder: Add one teaspoon of cocoa powder the cheesecake mixture for a chocolate cheesecake. Yum!
Cheesecake Fat Bombs FAQs
The recipe calls for full-fat cream cheese for a reason – it provides more flavor and makes the fat bombs more satiating. However, if you only have low-fat cream cheese on hand, you can use it, but bear in mind the fat bombs won’t be as rich.
Absolutely, feel free to experiment with different flavors. Almond, lemon, coconut, or even mint extracts could work wonderfully.
Yes, you can. There are dairy-free alternatives to cream cheese and heavy cream such as vegan cream cheese and full-fat coconut milk or coconut cream. You can also use a dairy-free butter alternative.
Absolutely! While these cheesecake fat bombs are designed to be keto-friendly, they’re delicious and can be enjoyed by anyone. However, if you aren’t following a keto diet and are closely watching your calorie intake, bear in mind that these treats are high in fat and are therefore quite calorie-dense.
Fat Bomb Recipes
Adopted from: Gimme Delicious
Keto Cheesecake Fat Bombs
- 8 ounces cream cheese full fat
- 8 tbsp heavy cream
- 4 tbsp Swerve Granular sugar
- 4 ounces butter
- 1 tbsp vanilla extract
- 1 tbsp Lily's baking chocolate chips finely chopped
- Line a sheet pan with parchment paper.
- Add all the ingredients except the chocolate shavings to a mixing bowl and combine with a hand mixer until all ingredients are mixed well.
- Using a small ice cream scoop, make 24 cheesecake fat bombs and place them on your parchment-lined pan.
- Sprinkle your chocolate shavings and dust over them and then freeze for at least 30 minutes.
- Once done, put them in a container and you can either keep them frozen or put them in the fridge. They will retain their firmness.
- Make sure your cream cheese and butter are at room temperature before starting. This will make it much easier to mix.
- It’s important to thoroughly mix your ingredients with a hand mixer until the batter is smooth and creamy to avoid lumps in your fat bombs.
- Silicone molds make it easy to shape your fat bombs and remove them once they’ve hardened. You can find these in different shapes and sizes on Amazon.
Please note that the nutritional information provided for each recipe is an estimate sourced from the My Fitness Pal database. It’s important to be aware that the nutritional content may vary depending on the specific products used, the accuracy of measurements, and the reliability of the nutrition data source. While we strive to provide accurate information, we cannot guarantee the exact accuracy of the nutritional information provided.