Keto Cheesecake Fat Bombs

These keto cheesecake fat bombs are rich, creamy, and perfect for satisfying sweet cravings without breaking ketosis. A no-bake treat packed with healthy fats and zero guilt!

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Prep Time 10

Cook Time 0

Resting Time 30

Total Time 40

Servings: 2 Fat Bombs

Course: Snack

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

8 oz (225g) full-fat cream cheese, softened
4 tbsp unsalted butter, softened
¼ cup powdered erythritol (or your preferred keto sweetener)
½ tsp vanilla extract
2 tbsp almond flour (for texture)
crushed nuts, shredded coconut, sugar-free chocolate chips

Equipment

1 Mixing Bowl
1 Electric Hand Mixer Or Whisk
1 Silicone mold or mini muffin tin
1 Spatula
1 Measuring cups and spoons
1 Airtight container (for storage)

Method

Soften the Base: Let the cream cheese and butter soften at room temperature. This makes blending much easier.
Mix Ingredients: In a mixing bowl, cream together the cream cheese, butter, sweetener, and vanilla extract. Beat until smooth and creamy with a hand mixer.
Customize (Optional): If using almond flour or any flavor additions (cocoa powder, berries), fold those in now.
Shape and Mold: Spoon mixture into silicone molds or mini muffin liners. Press the tops down with a spatula.
Chill to Set: Refrigerate for 30 minutes, or until set. You may even want to freeze them for a firmer bite.
Store: Store in an airtight container in the refrigerator for up to 1 week and in the freezer for up to a month.

Notes

Room Temperature Ingredients -It makes a creamier texture to your brownies.
Want more flavour? Toss in lemon zest, cocoa powder or a swirl of peanut butter.
Silicone molds work better and gives more consistency.
To make fat bombs more firm, place them in a freezer not a refrigerator.
Powdered sweetener is smoother and the ratio of granulated sweetener might produce more frosting than you prefer.