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.
DELICIOUS…is it bad to eat them all in a few days…asking for a friend 😉
Tell your friend it’s best to enjoy them in moderation 😉
I’m confused! The recipe is different to the video …… the video shows butter and coconut oil but no cream. The recipe has butter OR coconut oil and cream.
I really want to make these tonight – can anyone clarify what works best please 🙂
I was wondering the same thing! Hope someone answers soon! 🙂
The video had the wrong proportions so please follow the written recipe <3
Mine turned into a soupy mess!! What did I do wrong???
You may need to let the batter and fat bombs set in the fridge or freezer until it is able to hold it’s shape.
Add chocolate chips. These are delicious Never tried with coconut flakes
Oh my goodness! These are heavenly! So light and delicious.. now my favorite fat bomb recipe.. quick and easy.. thank you!!
I missed cream cheese brownies being on Keto, this definitely hit the spot!
I enjoyed mine! I dusted them with cinnamon and cocoa. Delicious.
I’m new to keto and I don’t understand how it is 0 carbs when you have carbs in the recipe but not fibre to subtract. Please help!!
There is less than 1 net carb per fat bomb so the system lists it at 0
So delicious and the embellishment possibilities are endless. I have rolled the little balls in pecans, , cocoa nibs, just endless possibilities. Thinking of dipping them in dark chocolate and nuts gosh thank you for this recipe
Thank you for stopping by!
These are perfect for sweet cravings. I added some unsweetened chocolate nips and some unsweetened coconut…sooo good!!!!
Yumm! Made two batches.
Rolled the original in unsweetened coconut flakes.
I added 2 tbsp of baking cocoa and 1/4 Lily’s choc chips to the other. Both came out great. Thx!
I don’t know if it’s good or bad that I found this recipe…the little cheesecake balls are SO GOOD! I used cream cheese, butter, heavy cream, monk fruit blend sweetener and added about half a lemon’s worth of zest. Then I topped them with ground walnuts. WOW!!! I meant to eat 2 or 3 and ate 7 LOL. Sweets on Keto….what could be better!
Thanks!!
HOLY COW!! These are sensational!!! Thank you so so much. I added 2T of unsweetened cocoa powder and used all coconut oil. These are monumentally better than any prepackaged fat bomb.
Yummmmmmy!!
I do have one question. In the nutrition facts, it says two different things about the carb content. At first, next to the serving size of 1 fat bomb it says 0 carbs. When you get down into the list, it says 1 carb per bomb. I’m confused. Totally delicious!!
It’s a little less than 1 carb per fat bomb so the nutritional calculator is displaying it as 0 carbs. Hope that helps!
does the butter have to be salted or unsalted? ….or does it not matter
Unsalted is better but using salted butter will not hurt!
I made these this weekend, and OMG! They are the ‘bomb’! I used powered erythritol, and added some sugar free chocolate chips after they were mixed, instead of the baking chocolate. Incredible! Thank you for satisfying my sweet craving!
(Stars were placed for delicious-looking recipe. When and if I make them, I’ll come back and do my stars again)
Looks delicious! I only have a standard size cupcake pan. Could I scoop them onto a baking sheet and freeze them that way?
Yes, that works great too!
Omg… you have made my life a little easier!
I used brown sugar swerve… had to add couple drops of sweet drops… craving caramel. Wow!! Ready for our snow storm!!!
So easy and satisfying. I used butter and coconut oil. Instead of heavy whipping cream, I used 1/3 cup of coconut cream and blended it a bit longer. I also added unsweetened cocoa powder. It was a hit.
The flavor is good, but the texture of mine came out too clumpy. I could taste solid clumps of butter in each one, which I couldn’t stomach and had to toss the batch. I even tried to mix it longer and on the highest speed. What am I doing wrong? Should I have used a different attachment on my stand mixer than the flat beater? Did I mess up by not using the wire whisk attachment? Or it is because only my cream cheese was softened and by butter went in cold?
Yes it is because of the butter not being softened. it has to be soft in order to mix well, it should have been at room temperature!
My daughters birthday and I didn’t know what to do for her cake and can dles as she is on keto. Made these cheesecake ball and arranged them to look like a cake with candles. WHAT A HIT!!! Thank you
You’re welcome! I’m sure your daughter enjoyed the creativity <3
The video says use coconut oil or heavy whipping cream but the ingredients show butter or coconut oil? Can you please clarify which is correct? Thank you.
Butter or coconut oil is correct!
You need to edit the written recipe (or the video), I am not sure which is incorrect. The the written recipe says to use “butter (or coconut oil)” but the video states to use coconut oil OR heavy cream. I just made this with coconut oil, heavy cream, vanilla, cream cheese and swerve. It is in the freezer now but I have a feeling doing both the coconut oil and the heavy cream means they won’t firm up. Hate wasting food. Please fix the recipe instructions.
Use both. The oil will harden in the freezer….the oil and butter are interchangeable. It just needs a fat.
Thank you for this simple, great recipe! I really appreciate you including approximate drops of stevia in addition to the other sweeteners! Stevia is tricky because if you use too much it has an aftertaste. I’m getting used to enjoying things that are a little less sweet than I would like, but this really makes me want to try it with Erythritol or swerve. It’s a delicious and easy recipe. Thanks!!!
Love Love Love this super easy yummy recipe! My only con is the bitter taste at the end . Is this coming from the sugar substitute? Could I use regular sugar instead? We try to do keto but not hard core. Thank you for sharing.
I added a table spoon of unsweetened coco powder to mine. It’s like mousse!
Oh wow are these great! And so very easy! What a luscious treat to end the day with! Thank you so much for this recipe!!
Mine have stayed soft (used butter and heavy cream) after 24 hours in the fridge. Was hoping they would harden, but they still taste good even though I put too much vanilla in them.
Mine were also soft. Is this normal?
Delicious! Thanks for sharing your recipe.
What is the serving size by grams? My ice cream scooper created 8 balls, not 24. Thanks for the help!
Sorry, I don’t know the weight as I did not weigh them but I used a small size ice cream scooper! I guess yours may be large so I would just triple the nutritional data for each scoop.
I would use a small cookie scoop. The mini muffin tins give you the size guide.
People are on Keto for many reasons, mine is to save my life. I was literally eating myself to death! I am a type II diabetic and my glucose levels were out of control to do to eating the wrong things. Keto has not only to help me regulate my levels it has given me my life back.
Now to these delightful cheesecake fat bombs. I LOVE, LOVE, LOVE them! I was willing to give up eating sweet delectable to get my health together, but this website has shared recipes that really help with the process of adapting a Keto lifestyle change.
These Cheesecake fat bombs were like biting into heaven!!!! Going to keep a few in my refrigerator when I need a quick pick me up!
Thanks for sharing your story with us and I’m so happy my recipes are helpful to you! Thanks for stopping by 🙂
I almost cried at how AMAZING these are! New to keto and a huge dessert fan ~ hands down one of THE BEST sweet treats I’ve ever eaten!
Thank you for sharing this incredible recipe.. I might actually be able to continue the keto journey now that I have these!
I just realized that I forgot to put in the heavy cream.
They are still delicious!
I forgot the heavy cream too! Still tastes great!!!!!
Wait. Which ingredient is interchangeable? The butter or the whipping cream? The video instructions said cream cheese, butter and coconut oil (or heavy cream). . But the readable instructions say cream cheese, butter (or coconut oil) and heavy cream.
I’m Boutta say screw it and add all 4. Mega fat bomb.
Thank you this just cracked me up!
Tasted my first batch before I scooped any – fabulous! Would love to know all the variations on flavors that folks have tried.
Unsweetened coconut and add a few lily’s pumpkin chips made with stevia Sometimes i even put a few chopped pecans Enjoy
Can you add unflavored fiber to it or would it mess with the texture?
Love them! I am still needing more info for calculating macros. Thank you for the nutritional information, but it would help if I knew the Oz or grams (weight). Mine are small (size of medium gumball) and want to know how many of mine equal one.
I’m confused. It says 1 fat bomb (0 carbs) but then it says 1G I’m the next line. Could someone clarify please
One carb is due to the swerve sugar, when calculating net carbs minus that serve sugar count from the carbs and it turns it to 0 net carbs. Hope this helps!
I didn’t love these. I’m new to keto, but I found them a bit greasy. Also, I used salted butter, and I think that was a mistake. When you make this, is it with unsalted butter? The recipe didn’t specify, and I didn’t realize how the salt would come through so much in the quantity used. I really wanted to love these, but I think I have to throw this batch out.
FIRST OFF BEFORE I SAY ANYTHING I WANT TO SAY THANK YOU FOR THIS SIMPLE AND DELICIOUS RECIPE… I’M GOING INTO MY SECOND MONTH ON THE KETO LIFESTYLE AND BEEN CRAVING SOMETHING SWEET SINCE DAY ONE, I’M SO GLAD I CAME ACROSS YOUR SITE SINCE DOING ALL KIND OF RESEARCH. OK LET ME GO GET THEM OUT THE FREEZER NOW IT’S DESSERT TIME… LOOKING FORWARD TO TRYING SOME OF YOUR OTHER RECIPES…
Your words mean a lot to me, Kandee! I have lots of keto-friendly recipes so happy cooking! 🙂
I just made these and I’m wondering if they would be good to keep in the freezer? I know it says refrigerate, but I’ll never eat all of them in the time they can be refrigerated for. Has anyone kept these in the freezer until ready to eat?
You can freeze them if needed!
Tastes just like DQ vanilla ice cream to me! Delicious!
This might be a silly question,but what is the number for fiber in the nutritional value of these? I just need it to enter it into one of my apps for meal tracking. Thanks!
The nutritional date is listed below the recipe 🙂
The fiber is not included in the info 😊
If there is no fiber include it either means there is no fiber in the recipe or the number is too low (below one) to count.
Amazingly delicious and easy! And I don’t usually rate anything but oh my gosh this is the first keto dessert that I have tried that was even edible. But it was so much more! Thank you, thank you, thank you!
Knowing my sweet tooth and reading the comments I did add a an extra tablespoon of Swerve. And then after the dough chilled I rolled several small spoon size balls in crushed pecans and a little coconut, then some in cocoa and Swerve, then left a few plain. They each taste so good I keep thinking of other things to do to them. I really would never have believed how good these are if I hadn’t tasted them myself. 5 stars isn’t quite enough.
Is it melted butter or regular butter?
The recipe calls for butter or coconut oil and heavy cream. However, the video shows using the butter and coconut oil and leaving out the heavy cream. Which is correct, the recipe or the video?
I had the same concern Melanie, I ended up following the video then noticing the typed recipe. I followed the video and it came out perfect! Butter and instead of heavy whipping cream, I used 8 tablespoons or a half a cup of coconut oil.
What is the volume measurement of each serving in cups or tablespoons to get the 24 equal servings?
The recipe was redeveloped this year due to feedback so the video is the older version. You can go ahead and try it either way!
First of all these are amazing and so easy to make! The first batch I made, I used SALTED butter and only 3 tablespoons of Powdered Swerve. They cane out salty and not close to being sweet enough for my palate. So I tried again using UNSALTED butter and 5 tablespoons of Powdered Swerve and they were DELICIOUS! Once they had set enough to handle I rolled them in some crushed up pecans and then put them back in fridge to set. After they were done I frazzled a little ChocZero sugar free caramel syrup over them! WOWOWOWOWOWOW! This recipe is so versatile. You could make so many different varieties. Thank you for an easy and amazing recipe!
Should say drizzled! Lol
Thin “batter” solved.
I’ve made these constantly over the past few months. Always whipped up thick with peaks. Nice firm bombs from fridge.
It’s been 100° for the past week. A/C is struggling to cool house down. Put a stick of butter & 8oz cream cheese in a bowl to obtain room temp. When I went to beat the butter was melted & cream cheese turned to near liquid. It would not achieve the firm peaks of the past. Not even salvageable. The butter & cream cheese must have some substance for this recipe to work. In excessive heat the butter/cream cheese takes VERY little time to soften