keto cheesecake fat bombs
Print Pin
4.42 from 3075 votes

Cheesecake Fat Bombs

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.
Course Breakfast, Snack
Cuisine Gluten Free, Low Carb / Keto, Nut Free, Vegetarian
Keyword cheesecake fat bombs, keto fat bombs
Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings 12 Fat Bombs
Calories 193kcal
Author FatForWeightLoss (Aaron Day)

Ingredients

Base

Top

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 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.
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.

Video

Nutrition Facts
Cheesecake Fat Bombs
Amount Per Serving
Calories 193 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 23mg8%
Sodium 72mg3%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 277IU6%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Do You Know Your Macros?Check out my free personalised macro calculator

Notes

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 flavor 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.
Can These 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 Erythrtiol?
If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.
Tried this recipe?Mention @FatForWeightLoss or tag #fatforweightloss for your chance to be featured!
© Copyright FatForWeightLoss (Aaron Day). I'd love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.
Stuck On A Weight Loss Plateau?Take my weight loss plateau questionnaire for some simple suggestions