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Keto cheesecake fat bombs sprinkled with chocolate.
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5 from 1 vote

Keto Cheesecake Fat Bombs

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.
Prep Time10 minutes
Freezer time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 fat bombs
Calories: 81kcal


  • 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.


  1. Make sure your cream cheese and butter are at room temperature before starting. This will make it much easier to mix.
  2. 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.
  3.  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.


Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 38mg | Potassium: 10mg | Sugar: 1g