Creamy Cheesecake fat bombs are bites of heaven and a keto dieter’s dream with just 1 g net carbs!! Top with chocolate or coconut and enjoy these low-carb fat bombs to satisfy your sweet tooth without sacrificing flavor. 
My sweet tooth is my biggest weakness on the keto diet because sometimes you just need something sweet to munch on. I don’t mind giving up bread, rice and just about everything else but a girl needs her dessert.
These cheesecake fat bombs are perfect for when you’re craving something sweet. They are bite-size and will help with the sweet cravings without sacrificing taste or flavor. They are fluffy, creamy and taste just like cheesecake! 
To Make Keto Cheesecake Fat Bombs You Will Need:
- cream cheese
- butter (or coconut oil)
- heavy cream
- keto sweetener
- vanilla
How To Make Cheesecake Fat Bombs
These fat bombs are SUPER easy to make and come together in minutes. Simply beat all the ingredients until fully combined and place it into molds or drop onto a baking sheet using a cake scooper. Freeze for a few minutes or refrigerate until they are set and you’re good to go!
What Molds Should I use?
Anything you have on hand should always be the first option. If you have a mini cupcake pan then go for it because it makes perfect bite-size portions. Silicon cupcake pans are perfect for fat bombs because you can pop the fat bombs right out when they are done. You can purchase them on Amazon here.
The 2nd option would be to simply freeze the entire batter for an hour then scoop with an ice cream scooper into balls.
What Keto-Friendly Sweetener Should I Use?
POWDERED erythritol is my absolute favorite keto sweetener because it can be used to replace sugar 1:1 for most recipes and it does not leave a bitter after taste. Monk fruit sweetener or Swerve are also great options and for those wondering, 8-10 drops of Stevia also work great!
To Store Fat Bombs:
Cover in an air-tight container and refrigerate for up to 2 weeks. Enjoy cold!
Keto Cheesecake Fat Bombs
Ingredients
- 8 oz Cream cheese, at room temperature
- 4 oz butter, or coconut oil
- 4 oz Heavy Cream
- 2-3 tablespoons erythritol
- 2 teaspoon vanilla extract
- Baking chocolate or coconut for decorating
Instructions
- Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.
- Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
- Remove from cupcake tins and transfer them into an air-tight container. refrigerate for up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent, but next time I will use butter instead of the coconut oil. I wasn’t crazy about the coconut flavor in my cheesecake. I sprinkled chocolate nibs on top and they were really delicious.
U can also use deodorized coconut oil if u have in your area. It doesn’t smell or taste coconut-y at all.
I gave it 4 stars due to the confusing directions of wether to use heavy cream, coconut oil or butter. I decided to use 4 oz of coconut oil and 4 oz heavy cream. I forgot the vanilla extract🤦🏻♀️ These cane out soo yummy 😋 Glad that I used the coconut oil….give s it a coconut cheesecake flavor.
Also had to google the swerve because they make granular and powdered – wasn’t sure which to use for this recipe. Sounds yummy tho!
If you use swerve should you use powder or granulated?
I used powdered and it was so good!
I also used powdered swerve. Delish!
I didnt see how many this made so now I have giant fat bombs! Opposes. I used powdered swerve, solid coconut oil, cream cheese, AND heavy cream… but i whipped it on turbo high to fluff everything up.. It tastes exactly like cheesecakes! Delicious recipe. This is a must save! Ohh, I literally just poured all ingredients into the bowl and mixed btw. Turned out amazing.
This was sooo good! Turned out perfectly! I topped some with fresh strawberries or shaved dark 86 chocolate kept in an airtight container in my freezer. My family has been taking them out for a snack or dessert. They thaw in minutes and so yummy. I will be making these again!
I don’t see where it says how many servings this makes so I have no clue how to calculate the macros per fat bomb.
Finally saw it!! Nevermind. xoxo
Made them! OMG! Amazeballs!! Total keeper! Thank you!! I used a silicone candy mold, in the freezer for a couple hours….popped them out and put them in a container to keep in the fridge. Delish!
It makes 24
Turned out perfect! I put mine on some parchment paper and stuck them in the freezer for about 40 min then put them in airtight containers and back in the freezer they went.
Ok I think you need to look at your recipe or repost it to many things to confuse a person. The recipe says 4 ozs of butter or coconut oil, just below it 4 ozs heavy cream. Then the video shows 4 ozs butter, 4 ozs coconut oil or heavy cream, then on the notes you say you’ve changed the coconut oil to just heavy cream. So tell us all which is it ?? So we don’t have a big runny mess. Because I followed the recipe using 4 ozs coconut oil and heavy cream. Runny. Then did it without the cream to try and thicken it. Runny. So to fix that I just put another 8 ozs cream cheese. We will see when it cools. Well it’s creamy but I can say I’m not a fan of the after taste of stevia.
I’m glad I am not the only one who doesn’t love stevia, I think it has the same weird aftertaste as Splenda. I only bought it cuz it was cheaper than swerve but we
Mince I don’t use a lot of sweetner for my dirt I think swerve will last and be worth it
I followed the directions but mine stayed super soft/fluffy and never really “firmed up” at all. Anyone know what i might have done wrong?
Did you allow them to cool in the fridge?
Soooooo good!!!! Thank you for the recipe!
In the video it says coconut oil or heavy cream but in the written recipie it says mandatory heavy cream with coconut oil or butter. Which is the correct version?
Depends on your definition of firm. They are still soft like cheesecake, but you should be able to pop them out of your mini cupcake pan without a problem.
I think what people are getting confused with is the coconut oil. It needs to be the solid oil. That way it will solidify like the butter does.
That being said…I switched the vanilla for lemon juice and added extra. It was delicious. I used the butter. But next time I’m going to use the coconut oil. I can hardly wait.
ooh idea, lavender lemon 🙂
Just made these last night and came out amazing..!!! I used the liquid coconut oil and heavy cream I was a little nervous at how thin the batter was but put them in the freezer overnight and they are perfect..!!!! Will definitely be keeping this recipe around…:)
Did you use unsalted butter? I have tried that in recipes in the past and to me I might as well be eating lard – I’ve not noticed the buttery taste which is essential when making things like shortbread at Christmas.
So, for these fat bombs I used ordinary salted butter and they tasted good. Then I added in 2 tsp cocoa powder as I’m a chocolate fiend!
Hope this helps!
Tried these and they were AWESOME. And by “these” I mean I just kept it all together in one tupperware container and took spoonfuls out to enjoy.
My only recommendation to those trying this recipe is to LET THE BUTTER SOFTEN (or melt it as the video I am just now seeing implies). I did not (assuming it’d be written into the instructions if that was required, as the cream cheese “room temperature” tip was) and had clumps of butter which made it a bit unpleasant.
Even still, clumpy butter and all, this was a great recipe and I’ve opened it up to make it again today (with softened butter).
Forgot to add my rating. Only minus 1 star for unclear instructions, the product was delicious.
For me definitely the most delicious cheesecake fat bomb (fat bomb, period) I have ever made. The coconut oil smell while making it is super yummy. I used the ingredients above plus an extra tablespoon of erythritol and liquid sweetener just because I like it super sweet. I didn’t make the balls I put it into an airtight bowl and have been scooping it with a spoon as I go. Delicious! Thank you!
Great taste with a lite cheesecake flavor. I make these each week as my sweet treat!
Probably did it wrong.
I accidentally used ONE cup of cream instead of 1/2 cup & it was a bit runny with a ricotta cheese texture. Grabbed a larger bowl & added another 8oz cream cheese, 4 oz butter, more vanilla & erythritol. No problem. This is my favorite fat bomb recipe so it’s doubled. BTW I use an icing bag & parchment paper.
Can I use stevia as sweetener if I don’t have eythyritol?? If so how much
I made these, they firmed up nicely and are delicious. Recipe is a keeper
The recipe lists both butter or coconut oil options. Later below the recipe, in the notes, you mention changing to just heavy cream. Did you then increase the amount of cream from 4 Oz?
Delicious!
Hi is there other substitute for heavy cream and butter??? Maybe coconut milk??
It says 0 carbs per serving (1 ball) but later it’s 1 carb. Which one is it? Is it the whole batch 108kcals and 1g carb or one ball?
It’s per fat bomb and it’s less than 1 carb each.
Thanks for clarifying this information. I also had this same question when I saw the nutrition facts. Layla, I bet if you went through your instructions / video and clarified the directions, you would get a 5* rating on these every time. I agree with many posters that the directions are conflicting or confusing. Mine came out great, but I used butter and the heavy cream, which I *think* is what you intended. Others are guessing the other way and ending up with poor results. That reflects poorly on a really great recipe, and I’m sure you must find it frustrating. Anywho, love them, and love that you shared this. Looking forward to trying some of your other recipes! 🙂
Thanks! Yes, it looks like I will have to do that 🙂
How much monk sweetener would be used
I’d say about the same as the recipe imu monk fruit has erythhritol in it
This recipe makes 24?
So creamy and delicious! Best fat bomb I’ve ever had!
Hi, Patty, I used granulated golden monkfruit in the same amount listed, which is 2-3 TBSP for the other sweetener. That seemed like a lot to me, so I am sure I used only 2 TBSP. I bet you could go with 2 TBSP, and add more later if you prefer something sweeter! 🙂
I thought this recipe was great, the only thing I did different and it was by accident is I used almond extract instead of vanilla extract because I had everything in the bowl and then realized I was out of vanilla. I did not put any chocolate or coconut on them because I wanted to save the carbohydrates. I used the butter and heavy cream I did not use coconut oil.
Coconut doesn’t have a lot of carbs tho. That’s why you cause coconut oils, and flour. Plus the amount that you’d put on these would barely be measurable.
I am curious. It says 0 carbs and then 1 carb at the bottom. Does the 1 gram of sugar substitute cancel out the carb and make it zero or should they count as 1 carb each. A little confusing!
It’s a little less than a carb so the calculator counts it as 0 which is why I’m counting it as 1 carb just to be safe!
That happend to me so i use coconut oil not butter
Hi,
I just completed my first week on keto and I am so excited. Because of great (free) recipes like this one for keto cheese cake fat bombs I don’t feel like I am missing anything. These little bites of love are all I need to make it through those rough patches. I am so grateful someone like you to have done all the work and shared this and other amazing recipes.
Should you mix butter cold or heat it up?
At room temp 🙂
My first time making. Didn’t have molds or even small cupcake tins. Used a styrofoam egg container that I thoroughly washed, then sprayed with non-stick coating. Popped them out after frozen and stored on paper plate lined with parchment in gallon bag. Used coconut oil, but might try the heavy cream one next! Thank you so much for the great recipes.
Thanks for taking the time to leave a review! <3
Hello ladies! So I’m entering this recipe into my carb manager and it says 0 carbs in the title but then it says total carbs 1…so do i log it as 1 or as 0 🙁
I want to try a savoury version with garlic and green onions to smother all over my steak!
That sounds like a great idea!
I switched it up a bit and added tru lime packets to imitate key lime pie. Alittle more monk fruit sweetener too. Delicious.
Yum, that’s a great idea!
I was wondering, I have a bottle of artificial rum extract…..do you think that would work to make rumballs?
I have not tried it so I can’t say but it will add the flavor for sure.
I love them but i cant het mine to form in a ball
Try freezing or refrigerating the batter or using silicone molds!
Mine have a great taste,but they didn’t set right. I had to put them in a cupcake liner and have to eat them with a spoon. Not sure where I went wrong:/
Same here. I put them in aluminum mini cupcake pans and have to eat them with a spoon. I put a stick of butter and later thought that was the reason, but I googled it and the amount is correct. Delicious taste, though.
Same here!
I made these Last night…separated into 3 little bowls…Added lemon extract, cinnamon, vanilla extract….i used the Monk FrUit SWEETENER…the batters taSted amaZing!!! Cant wIt to try them FROZEn.
Yum, those sound like great additions!
Delicious!! Plus one bite tAkes care of my sweet TOOTH.
I absolutely Love these. I added some finely grated organic coconut and some baking choc. to the mix along with dusting them on top also. I can’t imagine anyone not loving these. I like the idea of adding a couple chopped strawberries to them, that sounds awesome. I’ll try it next. p-nut butter sounds delish also. Can’t wait to have to make more! thank you
coconut, chocolate and peanut butter all sound delicious! 🙂
I use the CocOnut oil and butter, and diced some Strawberries diced up, They were deliciOus, next time im ise the heavy cream
I followed the recipe And added one TABLESPOON Of peanut butter and they were so good!!
YUM! peanut butter is a delicious addition 😀
Delish! We have jumped in the keto pool for the new year, the last 6 fays without carbs or sugar have been hard!! But these little gems fixed my cravings.
Enjoy! 🙂
Oops, i used salted butter. Definitely should have used unsalted.
I used salted. What did you have a problem with?
Ive made these but changed the amouNt of COCONUT oil and butter. I use 2 oz melted cocNut oil and 2 oz melted Butter. I find it mixes perfectly buT eveyone has There own likes and dislikes. I usually do a double batch for more bombs.
DeliCious snack. People i have shown this love them. Thank you for the keto ideas
In the video it suggests coconut oil or heavy cream. In your written instructions it says butter or coconut oil. Which is it?
The recipe was recently modified after re-testing, it’s in the notes. It is best to use the heavy cream and butter or coconut oil but others have tried with the former and enjoyed it!
So do use the heavy cream and butter or jus heavy cream?
I used the butter and heavy cream and they took a long time (over night)to set in fridge so I put them in freezer for a couple hours but they still are way to soft?? Was I just supposed to use either butter or heavy cream ?
You would use heavy cream and butter or coconut oil!
This recIpe is aweSome, i used monk fruit for sweetness, and added some orange zest, absolutely divine. Thank You soo mUch!
So I made these without any sweetener and instead put some unsweetened coconut flakes inside (as well as on top) and after I put them in a silicon mold to cool but before freezing I also added 2 frozen blueberries to each one to add some flavor and a tiny bit of sweet. i think it worked.
I made these with non dairy ingredients … vegan cream cheese, coconut Oil and heavy coconut cream and THEY were da bomb!! I also used allulose instead of stevia. Wowser!!
These are great!!
I love this recipe. It is simPle and a great base. I soMetimes add canned Pumpkin and cinnamon to make seasonal. It adds about 3.5 carbs to thE whOle bAtch if you use 1/4 c. You do have to add the full 3T of swerve tOo.
these are delicious! I followed the recipe and they are amazing. Problem is I cant stop eating them. I may need to eat only these and lean protein each day until they are gone. Lol
Your notes update is conFusing Recipe indicated buttEr or coconut oil and then heavy cream. You notes updaTe says to use Heavy cream instead of the coconut Oil. Please clarify
The coconut oil was used to replace the heavy cream in the prior recipe. Now, you use heavy cream and choose between butter OR coconut oil. I hope that helps! 🙂
I replaced the heavy cream with coconut oil… it’s the bomb man!!!!
I made This with butter and cReam cheese and im afraid it Never made it into the mUffin tins! I had a littLe dish it was incredible. Thanks sorry fOr caps crazy my iphone has gone mad
I used powderd sWeRve
So glad the combo of cream cheese and butter worked for you, Brenda! 😀
These taste great! I used the butter and heavy cream version with unsweetend coconut sprinkked on top. Thanks for sharing this! Beats breaking down and buying a quest bar!
Haha so true! The sprinkle of unsweetened coconut is a great touch 😉
These are wonderful!! First keto recipe that actually turned out perfectly! I did just throw everything in the bowl straight from the fridge Nothing melted or at room temp. Used 4oz Heavy cream in luie of the coconut oil. A outstanding recipe. Thank you. I’m hopefully this will help with my keto journey and by adding these I might lose some weight
Which I have failed to do so thus far.
This is awesome! However, i used granular monk fruit sugar because swerve powdered really DOESN’T do enough in my opinion. Thank you very much for sharing!
Thanks for the great review, May!
I made these with 8 oz cream cheese, 4 oz ButteR, 4 oz cream, 4 oz coConut oil. Mixed in mixer really well and then added suGar fRee chocolate chips. PuT in muffin tins and froZe overnight then baggie and leave in freEzer. ExCelleNt!
Thanks for the detailed feedback, Lori!
I’ve made these twice now Following the recipe to the letter. I tjink you need to re-evaulate your recipe as each time they have turned out way too runny. i might as well have made a cheesecake soup.
So i think its either cream cheese and butter OR cream cheese and coConut oil. But NOT cream cheEse, Butter and coconut oil.
IN terms of flaVour? I love them. Its just a pity about how runny they are.
I’m not sure why they were runny for you, Jaime but we will definitely look into re-testing with just the butter and coconut oil separately.
Using heavy cream instead of coconut oil turned out much better for me. The batch with oil never really firmed up enough to make it into a ball. But the cream version did.
I made these& adde everything acc to reci but they were to moist so i thre them in the fre for the who night there not thst good es no tas like it reads
Well im a little bummed, i Didnt see the recipe note until after i made them. I used 3 oz of heavy cream and 1 oz of cocOnut oil. Has any else done this?
** oops i added 5 oz of heavy cream and 3 oz of coc oil
Oily and wouldn’t blend. Had to add another 8oz of cream cheese. A waste of ingredients.
mine turned out really runny so I was able to make like 50 mini ones. I dont know what i messed up. I follwed it to a T
Sweet! I ’ve made these twice now. 1st time as written 2nd time with tweaks for our taste. Wonderful base to cheesecake fat bomb!
For a lime cheesecakeOption I made the following changes: I use a concentrated stevia Powder and 1/4 teaspoon was enough, 1/4 teaspoon sea salt, 1 small lime (zest and juice), only 1 teaspoon Vanilla and pecan flour for dusting the top of each fat bomb.
Thanks for the inspiration!
A. Sealy
What did you leave out or add to not make it so runny?
Wondering if anyone has used or tried granulated Stevia instead of Erythritol? If so, what was your result? Good or no? Thanks!
Also, can you freeze these? Thanks!
Stevia works! I use a highly concentrated stevia powder (1/4 teaspoon for this recipe) and it worked very well. We froze them to set, then left them in a sealed container in the refrigerator To enjoy as needed. My husband loves these!
I know they will be awesome with vanilla ext, but I only had hazelnut. Whoa Nellie!!!!
Thanks for a recipe I could make with the stuff I always have!
Huge hugs!!!
Love these. Made them exactly as the recipe states but using 4 oz of HWC in place of the coconut oil. I then added Lilys chocolate chip to the mix and a small amount of unsweetened coconut flakes. Delicious!
I made these buT with the heavy cream instead of coconut oil. The batter tasted amazing. Then when i put in the fridge/freezer they tasted Curd and horrible. I’m not sure why:( also not sure why its all in caps
i entered the ingredients into carb manager, and it lists each fat bomb as 1 gram. Anyone else have this happen????
Your right there has to be carbs. Depe on what cReam cheese was used, would add 8-16 carbs to the reCipe.
Sorry for the confusion. The nutritional calculator calculated the carbs as 0 because there is a less than one carb per bite. The recipe yields 24 using the 8oz cream cheese (8 oz cream cheese contains 8g of carbs) so there is less than half a carb per bite. I’ve manually updated the carb count to 1 in order to avoid confusion.
What can I substitute the sugar with?
Tastes like coConut oil and butter. Next time i make this i wiil cut those in half or add more cream cheese…easy recipe.
Delicious! I followed someone suggestion and added strawberries to the recipe and it is yummy. I had to put some in a dish to eat now while the rest bitesize are in the freezer for future snacks. Thanks for posting recipe
I added strawberries too… Delish… I had to have some in a bowl ASAP
Perfect! Made it exactly as stated and it was delicious!
Thanks for sharing!
Amazing! Better than actual cheesecake!
Yass!! Thanks for stopping by 🙂
I’m I’m college and dont have access to a mixer, but I do have a small blender. Do you think the ingredients would combine in a blender?
A hand whisk will do!
Delightful! I MADE THESE THIS AFTERNOON TO HAVE AS A SNACK WITH MY COFFEE AT MORNING TEA/AFTERNOON TEA TIME, THEY ARE THE PERFECT SIZE AND TASTE DELICIOUS. i HAD TO SUBSTITUTE THE ERYTHRITOL TO A SIMILAR SWEETENER AS I COULDN’T EASILY LOCATE IT HERE IN NZ, BUT I THINK THEY’VE TURNED OUT PERFECTLY. I WILL FREEZE THESE AND TAKE OUT AS REQUIRED.
rECIPE STATES IT MAKES 24
These are the best things on earth!
I have just made these for the 1st time and feel like I am no longer missing anything on my keto diet ! Delicious indeed! Thank you
These were very good! Thank you for the recipe
I made these, using only one tablespoon of butter three tablespoons of HWC and 2 tablespoons of Jello sugarfree cheese cake pudding mix. I have a 1 1/2 TBS cookie scoop so my servings were less than above, but they came out fantastic! Making more today and am going to add pecans. To get the macros per serving, I just totaled the vales for all of the ingrdients and divided by the servings I made.
I am confused… the net carbs on these say much lower than what they should be? There are carbs in all – Cream Cheese, stevia, Vanilla. What are the net carbs for this entire recipe?
Nutrition Facts
Servings: 24
Amount per serving
Calories 109
Total Fat 11.9g
Saturated Fat 8.6g
Cholesterol 21mg
Sodium 55mg
Total Carbohydrate 2.2g
Dietary Fiber 0g
Total Sugars 1.9g
Protein 0.8g
Vitamin D 3mcg
Calcium 9mg
Iron 0mg
Potassium 13mg
THEY’RE SETTIng up now. They are very thing, and so far they have little flavor or sweetness. I find most fat bombs are more flavorful after they sit for a while, so we’ll see 🙂
Both cream cheese and the sweetener have carbs… shouldnt there be about 1gm carbs in each bomb?
I made according to directions, but the coconut oil set up and was a little chunky, in the final mix. It still tastes yummy, but a little chunky. What will remedy this?
im not sure if you did or not, but melting the coconut oil first might make for better mixing, however the other INGREDIENTS would also have to be warm enough to not immediately solidify the oil.
I made this recipe exactly as instructed, w/ the butter and Coconut oil. I added a pinch of salt, and a few drops of lemon juice to amp up the zing a little. The sweetener I use is an Inulin/Stevia blend I love (called Just like Sugar- getting very hard to find). It did come out very runny as other commenters mentioned, but I put it into a container and refrigerated it, then scooped it with my Pampered Chef small cookie dough scoop into mini muffin papers at the bottom of which I placed 1/2 of a walnut. They came out sooo sooo sooo good! Very Creamy and cheesecake like. The walnut gives a little traction to hold them. They don’t taste coconuty like many of the fat bobms I’ve made. I think I might try a little cocoa in the next batch to see if they would taset like chocolate cheesecake! Yum! Thanks for the recipe!
WHENCOMBINING THE INGREDIENTS THEY CAME OUT VERY RUNNY. I THINK IT WAS THE 4 oz coconut OIL (AT ROOM TEMPERATRE). i STILL PUT THEM IN A CANDY MOLD AND FROZE THEM. tHEY DID TASTE LIKE OILY BUT COULD TASTE THE CHEESECAKEY FLAVOR.
DID ANYONE ELSE HAVE THE SAME THING HAPPEN?
Idid not melt my butter-just softened it and kept my coconut oil in a solid state as well. they did not turn out runny.
WHENCOMBINING THE INGREDIENTS THEY CAME OUT VERY RUNNY. I THINK IT WAS THE 4 oz coconut OIL (AT ROOM TEMPERATRE). i STILL PUT THEM IN A CANDY MOLD AND FROZE THEM. tHEY DID TASTE LIKE OILY BUT COULD TASTE THE CHEESECAKEY FLAVOR.
DID ANYONE ELSE HAVE THE SAME THING HAPPEN?
Tried these with a couple ground up strawberries too. Oh my goodness! Makes keto so much easier! Thank you very much!
Oh P.S. if you dont have a long time to get the cream cheese to room temperature… melt the butter then put the cream cheese in the butter for a few minutes. It softens nicely.
It’s hard to pinpoint how much each fat bomb weighs because that will depend on how large you make them. would suggest dividing the calories by the number of cake bombs that you make.
I bought GRANULATED erythritol and Am wondering if i cant dissikve it in the warmed butter of coconut oil. WilL it still not work well?
This recipe works best with powdered erythritol. I would do as you said and whisk it with the butter in order to make t easier to mix through.
place the granulated erythritol in a food processor and grind it up to powdered, then use it.
i think if it didn’t have that much butter it’d taste better. I made it exactly to the T and it’s just too buttery tasting. Good texture though. I’ll have to try the heavy cream instead.
I agree the butter taste was overweening I’m gonna use heavy cream in place of butter and the oil next time I had throw mine away the butter taste was way too much and gross
Overwhelming I can’t spell today
There is protien in cream cheese and carbs….
I was surprisEd when i Made The nutrition facts thRough the fitness app .-.
I already made it so i’ll just eat it as a treat.
Just what I was looking for 🙂 easy to make and holy moly they were so good. I could nOt find heavy cream at the store – only heavy whiPping cream – do this change The carb aMount? Thanks for the great Recipe!
nO, THERE SHOULD BE ZERO CARBS IN hEAVY wHIPPING cREAM.
I just made these i forgot the vanilla and forgot to melt the butter so i have these wonderful tiny bits of butter i added 2Tbls cocoa powder and they came out amazing i got 32 1 Tbls servings
Thanks for sharing this i love it !
this recipe is super easy to make. I found that after adding all ingredients together it tasted tangy. To fix this I added a bit more of the unsweetened chocolate.
Stupid question, powdered or granulated sweetener… does it matter?
Use the powdered version!
not a stupid question einstein. not everyone knows that granulated doesn’t incorporate as well as powdered, and has a tendency to not breakdown and solidify, unlike you, brainiac
I’m sorry I tried to read your comment several different ways and each time it still seemed rude.
I’m with Luna on this one. No matter which way you read it JL – you’re a dick.
Sorry respectful readers – system wouldn’t allow anything but caps.
Treats are delicious!
These are fabulous!!! I DIDN’T use cream only butter and coconut oil. I used my own sugar substitute. I used my pampered chef scoop and scooped everythIng onTo a regular flat cookie sheet. I put it in the freezer and then afterwards i placed them in the freezer in a container so i Can grab when i want. WonderFul!
I’m confused on why there are no carbs, since there are carbs in erythritol. Is it because they tablespoons are spread out over 24 fat bombs?
sorry if this is in caps, can’t change it on my end.
From what I understand, the carbs in erythritol and xylitol etc. Are NOt digestible, so they are physically there in the food, but pass through the digestive system without breaking down and entering the body.
Omg! These are to die for! I made them with butter, heavy cream, cream cheese. I added some unsweeted coconut too. They turned out so good i have a terrible time staying out oF theM. I ate my last 8 yesterday! Yes, i said 8.😢
Making some more tonight. Going to make some with chocolate too.
I do keep them frozen And put a few in the microwave for a few seconds. They stay solid in the fridge too. I even took them to work with an ice pack in my lunch bag and they held up. I have an hour commute.
Its too runny. DOESN’T set. I did not uSe substitutes.
I just made these. They were very runny, so put them in the fridge for a few minutes TO HARDEN A BIT, and they scooped out just fine….holding their shape. I made them just as shown. Next time will make with cream vs. coconut oil.
cHOPPED UP SOME SUGAR FREE CHOCOLATE CHIPS FOR THE TOPPING ON HALF. sPRINKLED SOME NUTMEG ON THE OTHER HALF. iN THE FREEZER NOW. wILL BE ENJOYING SOON. i USUALLY NEED A FAT BOMB EVERT DAY TO BRING MY FAT COUNT UP, SO THESE SHOULDN’T LAST TERRIBLY LONG!!
i USED A SMALL COOKIE SCOOP, AND GOT 22 BOMBS. fUN AND EASY TO MAKE.
Thank you for this recipe. I enjoyed it very much! The only suggestion I have is to make sure the coconut oil is melted or it doesn’t combine well with the other ingredients. (My coconut oil is still solid at room temperature.)
As a side note, when I added the ingredients into my carb count calculator it came up as 0.5 g carbs per serving.
Could i use Monk fruit? Sorry for the caps
Yes, you should be able to use monk fruit sweetener!
Doesn’t heavy cream have carbs?
Yes, heavy cream has about 6-7 grams per cup but per serving, it’s less than a gram. It’s high fat and a good keto choice esp for your coffee!
How many carbs are in each one?
There are no carbs in these fat bombs!
My comment keeps bouncing out. How are there no carbs in this when there are carbs in the ingredients?
I used heavy cream and made 32. 1 tbls servings that came out to 1.1 net carbs
I also added 2 tbls cocoa powder and left out the vanilla only cause i forgot
Can’t wait to try this. Has anyone tried the recipe using Goat Cheese instead of the cream cheese?