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, which doesn't just taste like coconut or butter.
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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Nutrition Facts
Cheesecake Fat Bombs
Amount Per Serving (1 fat bomb)
Calories 193Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 23mg8%
Sodium 72mg3%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 0.5g2%
Sugar 1g1%
Protein 1g2%
Vitamin A 277IU6%
Calcium 13mg1%
Iron 1mg6%
Net Carbs 0.5g
* Percent Daily Values are based on a 2000 calorie keto diet.
Helpful Recipe TipsThe Base LayerAs you begin to mix the base ingredientstogether, 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 flavor in the cheesecake base.Top LayerBe 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.Can These Fat Bombs Be Made Dairy Free?Sure! All you have to do is replace the cream cheeseANDbutter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.Can I Use Stevia Instead Of Erythrtiol?If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.