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.
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 🙂