Description
These Keto Cheesecake Fat Bombs are rich, creamy, and low-carb treats perfect for satisfying sweet cravings while staying in ketosis. They’re easy to make, packed with healthy fats, and can be decorated with chocolate or coconut for a delightful finish.
Ingredients
Scale
- 8 oz cream cheese, at room temperature
- 4 oz butter or coconut oil
- 4 oz heavy cream
- 2–3 tablespoons erythritol (adjust to taste)
- 2 teaspoons vanilla extract
- Baking chocolate or shredded coconut for decorating
Instructions
- In a mixing bowl, beat cream cheese and butter (or coconut oil) together until smooth and creamy.
- Add heavy cream, erythritol, and vanilla extract. Beat until fully combined and fluffy.
- Using a small cookie scoop or spoon, portion the mixture into bite-sized balls and place on a parchment-lined tray.
- Decorate each fat bomb with melted baking chocolate drizzle or roll in shredded coconut.
- Refrigerate for at least 1 hour to set before serving.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- You can substitute butter with coconut oil for a dairy-free version.
- Adjust sweetness to your taste with erythritol or other keto-friendly sweeteners.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Snack/Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg