Keto Cheesecake Fat Bombs
Rich, creamy, melt-in-your-mouth keto cheesecake fat bombs made with just 5 simple ingredients. Perfect for satisfying sweet cravings while staying low-carb and keto-friendly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 fat bombs 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 4 tbsp (56g) unsalted butter, slightly melted
- 1/4 cup (30g) powdered erythritol or other keto-friendly powdered sweetener
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional)
Instructions
- Soften the cream cheese and butter by letting them come to room temperature for about 10 minutes. Cut into small cubes if in a hurry.
- In a mixing bowl, combine the softened cream cheese and butter. Use a hand mixer on medium speed until smooth and creamy with no lumps, about 2-3 minutes.
- Add the powdered erythritol, vanilla extract, and fresh lemon juice. Mix again on medium speed until fully incorporated and glossy.
- Spoon the mixture into silicone molds or a mini muffin tin. Smooth the tops with the back of a teaspoon.
- Freeze the molds or tray for at least 1 hour until the fat bombs are firm.
- Remove from molds and store in an airtight container in the freezer. Serve cold or slightly softened.
Notes
Use powdered sweetener to avoid gritty texture. Soften cream cheese and butter well for smooth mixing. Freeze fully before unmolding to maintain shape. Adjust sweetness to taste. Store in freezer up to 3 weeks. Optional flavor variations include cinnamon, almond extract, or coffee extract.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 90
- Fat: 9
- Carbohydrates: 0.5
- Protein: 1
Keywords: keto, cheesecake, fat bombs, low carb, keto snack, keto dessert, easy keto recipe, keto fat bombs