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.
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!