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.
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.
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.
There is no value for volume/mass, how do you know how much ‘one’ is?
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.
rECIPE STATES IT MAKES 24
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?