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. Keto Cheesecake Fat BombsMy 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! Keto Cheesecake Fat Bombs

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!

Keto Cheesecake Fat Bombs

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

4.69 from 132 votes

Keto Cheesecake Fat Bombs

Fluffy, creamy and Sweet keto Cheesecake Fat Bombs come together in just minutes and make the most delicious keto dessert! 
Prep5 minutes
Total15 minutes
Servings 24 Fat Bombs

Ingredients 

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

 
*If you do not have a mini cupcake pan, place the mixed batter into the freezer until it is firm then scoop batter to form balls.

Nutrition

Serving: 1Fat Bomb (0 carbs!), Calories: 108kcal, Carbohydrates: 1g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 21mg, Sodium: 64mg, Potassium: 13mg, Sugar: 1g, Vitamin A: 245IU, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: cheesecake, desserts, fat bombs, keto
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363 Comments

  1. 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!

    1. 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!

  2. 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 donโ€™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.

  3. This tastes like eating butter. I canโ€™t even taste the cream cheese at all

    1. That happend to me so i use coconut oil not butter

    2. 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!

  4. My first time making. Didnโ€™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.

  5. Hello ladies! So Iโ€™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 ๐Ÿ™

  6. I want to try a savoury version with garlic and green onions to smother all over my steak!

  7. I switched it up a bit and added tru lime packets to imitate key lime pie. Alittle more monk fruit sweetener too. Delicious.

  8. I was wondering, I have a bottle of artificial rum extract…..do you think that would work to make rumballs?

    1. I have not tried it so I can’t say but it will add the flavor for sure.

  9. I love them but i cant het mine to form in a ball

    1. Try freezing or refrigerating the batter or using silicone molds!

  10. 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:/

    1. 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.

  11. 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.

  12. Delicious!! Plus one bite tAkes care of my sweet TOOTH.

  13. 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

    1. coconut, chocolate and peanut butter all sound delicious! ๐Ÿ™‚

  14. I use the CocOnut oil and butter, and diced some Strawberries diced up, They were deliciOus, next time im ise the heavy cream

  15. I followed the recipe And added one TABLESPOON Of peanut butter and they were so good!!

    1. YUM! peanut butter is a delicious addition ๐Ÿ˜€

  16. 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.

  17. Oops, i used salted butter. Definitely should have used unsalted.

    1. I used salted. What did you have a problem with?

  18. 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

  19. In the video it suggests coconut oil or heavy cream. In your written instructions it says butter or coconut oil. Which is it?

    1. 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!

      1. So do use the heavy cream and butter or jus heavy cream?

        1. 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 ?