Description
These Keto Cheesecake Fat Bombs are a delicious, low-carb treat perfect for anyone following a ketogenic diet. Made with cream cheese, butter, heavy cream, and a touch of erythritol for sweetness, they offer a creamy, satisfying bite that can be enjoyed as a snack or dessert. Easily prepared in just 15 minutes and chilled until set, they make an ideal make-ahead keto-friendly indulgence.
Ingredients
Scale
Main Ingredients
- 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
For Decorating
- Baking chocolate or shredded coconut
Instructions
- Mix Ingredients: Add the cream cheese, butter (or coconut oil), heavy cream, erythritol, and vanilla extract to a medium mixing bowl. Use an electric mixer to beat the ingredients together for 1-2 minutes until the mixture is well combined and creamy.
- Portion and Set: Using an ice-cream scooper, portion the batter into a mini cupcake pan. You can line the pan or leave it unlined. Place the pan in the refrigerator to chill for 1-2 hours until firm, or speed up the process by freezing for about 30 minutes.
- Store: Once set, remove the fat bombs from the cupcake pan and transfer them into an airtight container. Store them in the refrigerator for up to 2 weeks. Optionally, decorate with melted baking chocolate or sprinkle with shredded coconut before serving.
Notes
- Use room temperature cream cheese and butter for easier mixing and better texture.
- Adjust the sweetness by increasing or decreasing erythritol based on your preference.
- You can substitute butter with coconut oil to make it dairy-free, but it will alter the flavor slightly.
- To make portioning easier, chill the mixture slightly before scooping.
- Decorate with unsweetened shredded coconut or drizzle melted baking chocolate for extra flavor and presentation appeal.
- Keep the fat bombs refrigerated or frozen to maintain their shape and freshness.
