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.
These were really pretty good. I used the full 3 Tbls of sweetener and they were just about right. Personally I’ll probably add slightly more next time. These took very little time and taste great. My husband (not low carb) is eating them up. Thanks for the great recipe!
YUM! A sweet treat without the sweet treat challenges!
Agreed!!
BEST SNACK EVERRRRRR!!!
Easy to make and DELICIOUS!! I only keep a couple in the fridge and the rest in the freezer so I don’t eat too many. Yes – I have a sweet tooth and these satisfy the sweet tooth, curb the appetite and boost my ketone level. Verified with the Keto Mojo test strip.
I just made these with coconut oil (I just melted it first since it’s March and still solid). I also used two tablespoons of allulose as my sweetener of choice. They are amazing!!! No chocolate or any other toppings, just plain. They taste like coconut cheesecake! Amazing!
Can these be made with liquid stevia instead of erythritol? I am guessing that the answer is “yes but it will be more runny / less firm and more like pudding.” Is that right?
You are correct! The erythritol also does help with the texture and does not have a bad after taste.
can i use almond milk instead of heavy cream? how do i change the other ingredients then?
Made this work some lily’s dark chocolate crushed on top. That are fantastic. We put them in the freezer, so they last longer. Thank you for the great recipe
So happy you enjoyed them 🙂 Thanks for taking the time to leave a review!
I add mct oil and I have used sugar free vanilla syrup like they use at Starbucks that I ordered at amazon.. just added to taste.. these fat bombs have always helped me stay in ketosis!!!
Would reduced fat cream cheese work too ?
It would sort of defeat the purpose of a fat bomb. Is there a reason you’re using low fat cream cheese?
Can I use Stevia granular for these and if so, how much?
This recipe is amazing! Tastes exactly like cheesecake!
Just wondering why the recipe says “0 carbs!” Then followed immediately by “ Carbohydrates: 1” Which is it? Did anybody else see this?
Because Erythritol doesn’t count in final carb count for Keto.
Carb – Fiber – Sugar Alcohols (like Erythritol) = keto carb count.
So both are right.
These are so good! I am wondering what the serving size is for the listed nutritional facts. Is it 1tbsp or 2?
Easy recipe to follow, although I changed it up the second time to have a different flavor. I subbed in 1/4 c sour cream for half of the whipping cream. I microplaned lemon zest of one small lemon and also added a bit of the juice. I used powdered xylitol since that is what I had. Yum!
I have been wanting to find a good recipe for lemon fat bombs. This sounds AMAZING! Thank you!
This is aboslutely delicious!! Thank you!
Can I replace powdered erythritol with Splenda packets?
Yes, but ingredients like this, you will get a bit more gritty texture since the splenda doesn’t dissolve.
Perhaps if you mix the splenda into the cream until all the crystals dissolve it would work.
However just adding the splenda to the mixture likely will result in a less smooth result.
mix the basic s then add diet jello.
Hi. These taste stunning and I made 24 following the recipe exactly but when I try and work out the carbs it comes out at higher??
Because the carbs are higher than what is published. i had the same situation happen with other fat bombs where I trusted what the author had written and found my keto diet compromised because of it. When I work out this recipie on a nutritional app (and I used more than one app) it says the net carbs are closer to 1.7g N. This extra 0.7 adds up if you don’t know its there.
Recently I had one writer for cheesecake bombs claim they were 1g n when they were actually 4g n!! Really messed up my diet. I am much smarter now and always work out the nutritional info for myself. Good luck!!
I love these boombs and I enjoyed licking the bowl when finished lol thank you will be making them lots ..one question can I freeze them any length of time or just refrigerate for the 2 weeks
Thank again
Other recipes say can you can freeze them👍
Can I use liquid stevia instead of erythritol? If so how many drops? Can’t wait to make for my mothers day for my mom!
Question: Liquid or weight measure for the butter or coconut oil?
I’m wondering the same thing.
This is the best thing I’ve ever made since going keto. Thank you so much!
Do you melt the coconut oil or use it in its solid form?
I just heated up some solid coconut oil last night and it worked really well
I melt it halfway!
If your using butter does it matter if it’s salted or unsalted? And do you melt it or use it in solid form ?
Absolutely delish! Love how quick and easy it is to make, can always add other toppings to change up a flavour a bit.
How is there 0 carbs. Please help!
There is less than 1 net carb per fat bomb so the system lists it at 0
This is the best keto fat bomb or keto sweet treat I ever had or made!!!! No joke, the flavor is perfect and it is so creamy. I tweaked the recipe just a bit. I added unsweetened coconut shavings and chia seeds in the mix and a pinch of pink Himalayan sea salt. I dumped 2 tablespoons in a muffin tin (12 total) and froze in the freezer. Afterwards, i sprinkled half of them with a cinnamon, cardamom and dutch caoco powder and left the other half plain. I will never make anything else sweet for myself but this, it hit the spot again, and again and again….!!!!!!!!!
This were so easy to make, but I added mini dark chocolate chips, unsweetened coconut and sliced raw almonds. Family and friends loved them. Thank you 😊
I am new to keto and just made these. So delicious! I shaved 85% dark chocolate on top a as d they look just like your picture! I didn’t have a scoop so I used I rounded metal 1 tbsp measuring spoon to form balls and they were just about the right size. Thank you!
Glad you enjoyed them, Susan 🙂
Just wanted to say thank you for this recipe. It is so yummy and helping me stay on track with my new no sugar diabetic diagnoses. Thank you!!!!!!!
Congratulations!! That really does make my day 😀 So happy to hear that!
The first time I made these they turned out perfect. The other two times I put it in a container in the fridge and they never firmed up. I did leave the cream cheese out overnight by accident. Would that be the reason they are to soft?
I would not recommend using cream cheese after it’s been left out overnight due to health concerns. They should firm up once refrigerated and if not, try freezing them for an hour!
Hi,
Can you add flavoured extract liquid? If so how much?
Thanks
Hi if you wanted to change the flavour you could omit the vanilla extract and put in extract that you would like … it would be to taste I would think because if you wanted to use peppermint I’m quite sure 2tsp. would be too much!
Hi, what is the exact serving size? A tablespoon seems to be not a fat bomb but rather, a bite smaller than most fat bombs we see. Weight in grams would be great. Love the recipe, just can’t figure out how to make exact serving sizes.
I calculated the servings based on a tablespoon size to simplify it for everyone and because I use a tablespoon cookie scoop to portion the fat bombs. For larger fat bombs, go ahead and use a 2 tablespoon cookie scoop and double the macros per fat bombs.
This makes how many servings?
These are the bomb.com!! I can’t make any more, as I still don’t have the won’t-power (I have “will power, I *WILL* eat them all!) to make any more, as I’ll eat them all in one sitting. 😳🙊
Can I substitute monk fruit (powered or granulated?) for the erythritol? Can’t do erthyritol. Thank you.
Anne, I used monkfish sweetener and added it 1 tablespoon at a time. For me, the 3 tablespoons is sweet by not overly sweet.
Yes, monk fruit works in this recipe!
I tell all monk friends that when we go fishing we should eat fruit. Just sayin.
I use monk fruit and it is delicious