Description

These Keto Fat Bomb Snacks are creamy, rich, and delicious low-carb treats perfect for satisfying your sweet cravings while sticking to a ketogenic lifestyle. Made with full-fat cream cheese, butter, coconut oil, and sweetened with powdered erythritol or allulose, these fat bombs are easy to prepare, require no cooking, and can be flavored with vanilla and a touch of lemon juice. Lightly dusted with unsweetened cocoa powder, they offer a decadent cheesecake-tiramisu-inspired flavor and texture.

Ingredients

Scale

Main Ingredients

8 oz full-fat cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup coconut oil, melted and slightly cooled
1/3 cup powdered erythritol or allulose (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon juice (optional)
Pinch of sea salt

For Dusting (Optional)

Unsweetened cocoa powder, for dusting

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Instructions

Cream the Base: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until the mixture is smooth, fluffy, and free of lumps. This will take about 2 to 3 minutes.
Add the Coconut Oil: While mixing on low speed, slowly drizzle in the melted and slightly cooled coconut oil. Scrape down the sides of the bowl as needed to ensure an even blend.
Sweeten and Flavor: Add powdered erythritol or allulose, vanilla extract, optional lemon juice, and a pinch of sea salt. Beat again until fully combined and light in texture.
Chill the Mixture: Transfer the bowl to the refrigerator and chill for 20 to 30 minutes until the mixture firms up enough to hold its shape when scooped, which aids clean shaping.
Scoop and Shape: Use a small cookie scoop or spoon to portion the mixture into bite-sized balls. Roll each ball gently between your palms to create smooth, uniform shapes.
Dust with Cocoa: Arrange the shaped fat bombs on a tray lined with parchment paper and lightly dust the tops with unsweetened cocoa powder for a classic cheesecake-tiramisu look (optional).
Chill to Set: Place the tray in the refrigerator or freezer and chill for about 1 hour until the fat bombs are firm and ready to serve or store.

Notes

Use powdered sweeteners like erythritol or allulose to keep the fat bombs keto-friendly and avoid grainy textures.
The lemon juice is optional but adds a subtle brightness that enhances the flavor.
If coconut oil is too liquid, let it cool but remain pourable for easier incorporation.
Store fat bombs in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Dusting with cocoa powder is optional but adds a nice visual and slight bitterness contrast.