Description
Cheesecake Fat Bombs bring the indulgent taste of classic cheesecake into a convenient, bite-sized treat that's perfect for anyone following a keto or low-sugar diet. With their rich, creamy texture, these fat bombs deliver satisfying sweetness while helping you stay within your carb limits. The smooth blend of full-fat cream cheese and butter creates a luxurious base, complemented by coconut oil for added richness. For the best experience, allow the fat bombs to soften for about 15 minutes after removing them from the freezer, as they can be quite firm when fully frozen. Whether you're craving an energy-boosting snack or a guilt-free dessert, these Cheesecake Fat Bombs offer flavor and satisfaction with just 0.5g net carbs per serving. They’re an ideal choice for anyone looking to enjoy a delicious, sugar-free indulgence while maintaining a low-carb lifestyle.
Ingredients
Base:
5 oz [141g] Full-Fat Cream Cheese
2 oz [56g] Butter, melted
1/4 cup [60 ml / 2 fl oz] Coconut Oil, melted
1 Tablespoon Erythritol, powdered
1 Teaspoon Vanilla Extract
Top:
1/2 cup [120 ml / 4 oz] Coconut Oil, melted
2 Teaspoons Erythritol, powdered
1 Teaspoon Unsweetened Cocoa Powder
How To Make
Base:
Mix the base ingredients: In a bowl, mix the melted butter and cream cheese until smooth.
Add the remaining ingredients: Stir in the coconut oil, powdered erythritol, and vanilla extract until fully combined.
Fill the molds: Pour the mixture into an ice cube tray or silicone mold, filling each space until 3/4 full.
Freeze the base: Place the tray in the freezer for 20 minutes to allow the base to set.
Top:
Prepare the top layer: In a separate bowl, combine the melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
Add the top layer: Pour the chocolate mixture over the semi-frozen base in each mold.
Final freeze: Return the tray to the freezer and freeze for at least 4 hours until fully set.
Ingredients
Base:
5 oz [141g] Full-Fat Cream Cheese
2 oz [56g] Butter, melted
1/4 cup [60 ml / 2 fl oz] Coconut Oil, melted
1 Tablespoon Erythritol, powdered
1 Teaspoon Vanilla Extract
Top:
1/2 cup [120 ml / 4 oz] Coconut Oil, melted
2 Teaspoons Erythritol, powdered
1 Teaspoon Unsweetened Cocoa Powder
How To Make
Base:
Mix the base ingredients: In a bowl, mix the melted butter and cream cheese until smooth.
Add the remaining ingredients: Stir in the coconut oil, powdered erythritol, and vanilla extract until fully combined.
Fill the molds: Pour the mixture into an ice cube tray or silicone mold, filling each space until 3/4 full.
Freeze the base: Place the tray in the freezer for 20 minutes to allow the base to set.
Top:
Prepare the top layer: In a separate bowl, combine the melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
Add the top layer: Pour the chocolate mixture over the semi-frozen base in each mold.
Final freeze: Return the tray to the freezer and freeze for at least 4 hours until fully set.
Cheesecake Fat Bombs
Nutrition List (per serving)
Total Fat: 22g | Carbs: 1g | Added Sugar: 0g | Fiber: 0.5g | Protein: 1g | Net Carbs: 0.5g
Grade
0–2g Net Carbs
Preparation Time
10 Minutes
Servings
18 Servings