These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign.
- They always tasted like coconut
- The “flavour” in the fat bomb was way too strong
With that in mind, I set out to create a fat bomb that was high fat, low carb, moderate protein and super delicious. This is what I created.
Vanilla Chocolate Cheesecake Fat bomb
These mini cupcake sized bombs are vanilla flavour on the bottom and chocolate flavour on the top. The bottom is made out of a cream cheese style filling which keeps the texture soft and sweet, whilst the top chocolate section is relatively hard and crunchy.
I bought a mini cupcake pan from Kmart which is made from Silicone. I highly recommend getting something similar because silicone makes it easy to remove the fat bomb without absolutely destroying its structure.
When you mix the base ingredients together, make sure the butter is melted. Otherwise, you’ll get clumps of butter all through the mixture and it won’t taste very nice.
When you are spooning the mixture into the mini Silicone tray, use a teaspoon to level out the top as you go. It’s much easier to level out when it is at room temperature than it is once it’s frozen.
For extra bonus points, you can add either 1 teaspoon of natural strawberry extract, or natural banana extract to the cheesecake base for a serious flavour hit!
Depending on how large your cupcake pan is, but go easy as you’re pouring the mixture into the little sections. You can always fill them up later, but it’s much harder to remove once it’s in there.
Frequently Asked Questions
Can these be made dairy free?
So if you are looking for some dairy free keto snacks, this recipe is definitely for you. All you have to do is replace the cream cheese AND the butter with coconut cream, and you’ll get a very similar result.
Can I use stevia instead of erythritol?
Of course, you can! You would add 6-9 drops of stevia for the base, and 3 drops for the top. It’s that simple!
What Else Could You Make With This Recipe?
Coconut oil cheesecake fat bombs
To make these simple fat bombs into a coconut oil based fat bomb, I’d simply replace the butter with coconut oil within the recipe. This is a simple substitution, and it works really well as I’ve tried it multiple times, especially with my Peppermint Fat Bombs
strawberry cheesecake fat bombs
I’ve experimented with making these with strawberry in the bottom, and blueberries on the top. The only difference is that instead of putting cocoa in the top section, add 50g of blueberries and whizz it up in your blender. They will look something like this:
Lemon cheesecake fat bombs
Hot damn, to make these fat bombs into lemon cheesecake fat bombs is a real treat if you replace the vanilla with lemon in the base, and use blueberries for the top section like shown in the strawberry fat bombs.
Chocolate cheesecake fat bombs
This is a really simple substitution, because instead of adding vanilla to the bottom of the base, simply add 1 teaspoon of cocoa powder to the bottom, so you have a creamy chocolate bottom, and a crispy chocolate top.
Vanilla cheesecake fat bombs
These already are vanilla cheesecake fat bombs, but to make it even more dramatic, I would add vanilla seeds to the bottom section. I’d use 1/2 a vanilla bean full of seeds, and scrape them into the base once mixing is in progress.