Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

Creamy Cheesecake is a keto dieter’s dream with fat bombs, bites of heaven and only 1g of net carbs! Top it off with chocolate or coconut and enjoy these low-carb fat bombs to satisfy your sweet tooth without sacrificing flavor.

My addiction to sweets is my biggest weakness on the keto diet because sometimes you just need to eat something sweet. I don’t mind giving up bread and rice and anything except a girl needs dessert.

These cheesecake fat bombs are perfect when you’re craving something sweet. They are bite-sized and help with sweet cravings without sacrificing taste or flavor. Fluffy, creamy and tastes just like cheesecake!

To Make Keto Cheesecake Fat Bombs, You’ll Need:

Cream cheese
butter (or coconut oil)
heavy cream
keto sweetener
vanilla

How to Make Cheesecake Fat Bombs

These oil bombs are SUPER easy to make and come together in minutes. Whisk all ingredients until fully combined and place in molds or drop onto a baking sheet using a cake scoop. Freeze for a few minutes or chill until set and you’re ready!

Which Patterns Should I Use?

Whatever you have at hand should always be the first option. If you have a mini muffin tin, go for it because it makes perfect bite-sized portions. It is perfect for oil bombs because you can detonate the oil bombs immediately when they run out. You can buy them on Amazon

Option 2 would be to freeze all the dough for an hour and then make balls with an ice cream scoop.

Which Keto-Friendly Sweetener Should I Use?

POWDERED is my favorite keto sweetener because it can be used to replace 1:1 sugar in most recipes and leaves no aftertaste. or great options and for those wondering, 8-10 drops works great too!

To Store Oil Bombs:

Cover in an airtight container and refrigerate for up to 2 weeks. Enjoy the cold!

Equipment

Silicone Muffin Pan
cookie spoon
Powder Erythritol

Ingredients

8 oz Cream cheese at room temperature
4 oz butter or coconut oil
4 oz Heavy Cream
2-3 tablespoons of erythritol
2 teaspoons vanilla extract
Chocolate or nutmeg to garnish

Instructions

Add all ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until well mixed and creamy.
Pour the dough into a mini muffin tin (with or without liner) using an ice cream scoop. Refrigerate for 1-2 hours or freeze for up to 30 minutes.
Remove from cupcake molds and transfer to an airtight container. Refrigerate for up to 2 weeks.

notes

*If you don’t have a mini cake tin, put the mixed dough in the freezer until it hardens and collect it into balls.



Article Categories:
Keto Recipes

Comments

  • Thank you.They help me when I want something sweet.

    Sherry Virginia January 10, 2022 8:04 pm Reply

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Keto Cheesecake Fat Bombs

 
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