These cheesecake fat bombs are super delicious. In this recipe, I’ll show you how to create a fat bomb that is actually enjoyable to eat and doesn’t just taste like coconut or butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign!
This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:
Helpful Tips
- What Are Fat Bombs?
- Why Regular Keto Fat Bombs Don’t Taste Great
- Why These Keto Fat Bombs Taste Delicious
- What Moulds Should You Use?
- Helpful Recipe Tips
- Frequently Asked Questions
- Can These Keto Fat Bombs Be Made DAIRY FREE?
- Can I Use Stevia Instead Of Erythritol?
- Similar Keto Fat Bomb Recipes
- Coconut Oil Cheesecake Fat Bombs
- Strawberry Cheesecake Fat Bombs
- Lemon Cheesecake Fat Bombs
- Chocolate Cheesecake Fat Bombs
- Vanilla Cheesecake Fat Bombs
- Related Recipes
- More Fat Bomb Recipes
What Are Fat Bombs?
For beginners who are looking to start the ketogenic diet, it can be helpful to have keto fat bombs in the freezer ready to go as a way to increase fats in your diet.
The reason why fat bombs are helpful is because they are generally sweet tasting treats, so you are combining a dessert with an easy way to consume extra fat, especially for those who are not used to adding extra fat to their diets.
As you become more advanced into a ketogenic diet, fat bombs don’t play as much of an important role, but for beginners they are certainly very helpful to bridge the gap between a standard diet, and a ketogenic diet.
Why Regular Keto Fat Bombs Don’t Taste Great
When I first started the ketogenic diet, I tried regular fat bombs and thought they tasted pretty nasty. However, I realized that there were two reasons why I disliked them:
- They always tasted like coconut.
- The flavour in the fat bomb was way too strong.
With that in mind, let’s dive into some tips and tricks on making fat bombs that are low carb, moderate protein and super delicious.
Why These Keto Fat Bombs Taste Delicious
This recipe for cheesecake fat bombs includes a vanilla flavoured bottom and chocolate flavoured top. The bottom of these fat bombs includes a cream cheese filling which keeps the texture soft and sweet. The top chocolate section is relatively crunchy. Trust me, it’s a good contrast.
What Moulds Should You Use?
I bought a mini cupcake pan from Kmart which is made from silicone. I highly recommend getting something similar because silicone makes the fat bombs easy to remove without destroying their structure. You can buy a similar mould on amazon here . Other readers have had great success with this particular product.
Helpful Recipe Tips
The Base Layer
As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.
Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.
For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavour in the cheesecake base.
Top Layer
Be sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.
Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.
Frequently Asked Questions
Can These Keto Fat Bombs Be Made DAIRY FREE?
Sure! All you have to do is replace the cream cheese AND butter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.
Can I Use Stevia Instead Of Erythritol?
If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.
Similar Keto Fat Bomb Recipes
Coconut Oil Cheesecake Fat Bombs
To make these fat bombs into a coconut oil based fat bomb, simply replace the butter with coconut oil. It works well as I’ve tried it multiple times, especially with these Peppermint Fat Bombs.
Strawberry Cheesecake Fat Bombs
I’ve experimented with blending strawberries in the bottom layer, and blueberries in the top layer. The only difference? Instead of putting cocoa in the top layer, add 50 g of blueberries, and blend it together.
The fat bombs will look like the picture below:
Lemon Cheesecake Fat Bombs
To make these fat bombs into a lemon cheesecake fat bomb, replace the vanilla in the base with lemon flavouring. Also, use blueberries for the top layer (as shown in the strawberry fat bombs above).
Chocolate Cheesecake Fat Bombs
Instead of adding vanilla to the base, simply add 1 teaspoon of cocoa powder. The result will be a fat bomb with a creamy chocolate base and a crispy chocolate top.
Vanilla Cheesecake Fat Bombs
Add vanilla seeds to the bottom section. Scrape the seeds from 1/2 a vanilla bean and mix into the base.
Related Recipes
If you love cheesecake, you might be interested in making my New York Baked Cheesecake, Basque Burnt Cheesecake, or my Mint Chocolate Cheesecake
More Fat Bomb Recipes
If you love this recipe, you might be interested in trying the following recipes as well:
- Keto Pumpkin Pie Fat Bombs
- Chocolate Cake Fat Bombs
- Peanut Butter Fat Bombs
- Berry Cheesecake Fat Bombs
- Peppermint Fat Bombs
Cheesecake Fat Bombs
Ingredients
Base
- 5 oz Cream Cheese
- 2 oz Butter melted
- 1/4 Cup Refined Coconut Oil 60ml / 2 fl oz melted
- 1 Tbsp Erythritol (SoNourished)
- 1 tsp Vanilla Extract
Top
- 1/2 Cup Refined Coconut Oil 120ml / 4 fl oz melted
- 2 tsp Erythritol (SoNourished)
- 1 tsp Cocoa Powder
Instructions
- For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
- Add the coconut oil, erythritol and vanilla, and mix until combined.
- Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
- Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
- For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.
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Mike BLAKEBOROUGH says
Are these 1 net carb per fat bomb?
Cici says
There’s 5oz of cream cheese (10net carbs)
I don’t understand for you came to your carb count?
FatForWeightLoss says
What sort of cream cheese are you using? that’s a very high net carb amount.
Marcella Rice says
Do you melt your coconut oil in microwave? I found bottled ,liquid cocnut oil-this is ok to use, correct?
FatForWeightLoss says
I would use the type that is solid at room temperature (in cooler climates) otherwise your fat bombs may have a hard time hardening.
Sue says
Are these kept frozen or refrigerated after?
FatForWeightLoss says
Kept frozen 🙂
Kristi says
This is the best fat bomb I have made yet. The top has just the right amount of crunch, and the cream cheese base was delightful! ?
Ana says
Hello, it is written 2 tsp oh erythritol for the toppong but in your video you only put one! Im doing it now and put the 2… No im afraid it will not be as good! Please correct the recipe or the video, im confused now! ???
Cristina Perez says
Hello, I have been making this recipe for over a year now and I love it! I did notice that the recipe changed a bit and so did the pictures so I figured that you had updated it. Any chance you still have the old recipe? Last few times I have used this recipe (don’t get me wrong.. they are still GREAT) but I was used to the other recipe and it made a batch perfect for my mold. This one just falls short and I dont even fill up 75%of the way. Can you post it somewhere.. or send it to me please??!
Jamie says
First off, I cannot wait to try these. I’ll be making them tomorrow! My question is about the calories. Your recipe lists it as 312 calories per fat bomb. When I added the recipe to myfitnesspal, it says that these quantities in 12 servings is 178 calories each. Mine are 20g of fat and 1g protein as opposed to 32g fat and 3g protein in yours. Do you have an idea why there’s such a big discrepancy? I’m using full fat versions of all of the ingredient and went through the lists numerous times to make sure.
FatForWeightLoss says
You are totally correct! I’ve no idea how I messed that one up for so long… thankyou!
Denise says
I’m new to the new way of eating. My A1C and triglycerides were too high so I’m now learning how to do this. I didn’t realize how carbs were so mych a part of my diet. I miss bread. Ive been using xylitol for a few years but foods like bread and some sauces that I never thought about having sugar in them is now making me sad to give up. Lol. Any advice will be appreciated.
FatForWeightLoss says
Hi Denise, Sounds like you’re missing bread. Be sure to make my Keto Bread Recipe, and keep an eye out for my 5-day carb cleanse that is coming out soon.
ilo says
You should try using Splenda instead of the sugar alcohol. It’s much better for stomach upset issues (gas).
FatForWeightLoss says
Splenda is made from artificial sweeteners, which I always try to avoid since they damage your gut lining.