Keto Cheesecake Fat Bombs
If you like cheesecake and are looking for a quick high fat snack to satisfy your craving for something sweet, you will love these Keto Cheesecake Fat Bombs!
Download FREE COPY OF
Easy Keto Dinners eBook
15 Easy Keto friendly dinners made in 30 minutes or less!
I actually wrote this recipe for my best friend, who sometimes struggles with nighttime sweets cravings. She is often challenged with not having enough healthy fats also, so this recipe helps her in both areas!
I delivered them to her at lunch yesterday and I’m happy to report she thought they were “phenomenal”!
What I really love about these Keto fat bombs is that they freeze beautifully! So you can make a batch, pop some in the freezer for later and whenever you need a small bite of something sweet, viola you have some already on hand!
A very easy to make cheesecake dessert that’s low carb and Keto friendly. Just a few simple steps and you’ll have wonderful little cheesecake bites of goodness!
What’s in Keto Cheesecake Fat Bombs
- Cream cheese
- Sour cream
- Swerve confectioners
- Eggs
- Lemon zest
- Vanilla extract
Optional: Lily’s Chocolate chips (or your favorite sugar-free chocolate) plus 1 1/2 teaspoons coconut oil to melt and drizzle over the tops.
*Exact measurements are listed in the recipe card below.
How to Make Cheesecake Fat Bombs
Preheat your oven to 350F.
Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer).
Add in one egg at a time and continue mixing.
Mix in the rest of the ingredients, until well combined.
Using a mini cookie scoop or melon baller, scoop the batter (it will be loose) into the fat bomb molds and bake for 15- 20 minutes or until set.
The very center will still have a slight jiggle to it, do not over-bake these.
Mine took exactly 20 minutes.
For an optional topping on these low carb fat bombs, you can melt 1/4 cup Lily’s dark chocolate chips (or your favorite sugar-free chocolate) with 1 1/2 teaspoons coconut oil in the microwave for 30 seconds (or until melted) and stir to combine.
Drizzle the sugar free chocolate mixture over the tops of the cooled fat bombs and chill in the fridge to set.
Store leftovers in the fridge for a few days or in the freezer.
These fat bombs are not overly sweet, so if you want them to be really sweet, feel free to add a little more Swerve.
Are There Carbs in Cream Cheese?
On Keto and most all low carb diets, carb counts matter. Cream cheese, just like nearly all cheese, has a low carb count with less than 1 gram per 1 ounce serving.
Is Cream Cheese Keto?
Cream cheese is an excellent source of healthy fat! With its 1g of net carbs it packs 7 grams of fat. For a low-carb, high-fat diet like Keto, those are excellent macros.
You want to stick with the original, plain cream cheese and avoid the flavored ones as they often times contain sugars other high carb ingredients that are not Keto friendly.
More Keto Cheesecake Recipes
- Mini Cheesecakes with Raspberry Sauce
- Vanilla and Chocolate Swirl Cheesecake Bars
- Cheesecake with Strawberry Sauce
- Pumpkin Cheesecake Bars
- Strawberry Cheesecake Popsicles
- Easy Pumpkin Cheesecake Mousse
- Blackberry Cheesecake Bars
Why Eat Keto Fat Bombs?
A Ketogenic Diet consists of a high amount of fat, moderate protein and low carbs, so the bulk of our calories come from healthy fats. If we don’t consume enough healthy fat, we run the risk of following a high protein diet which is not Keto.
Some people struggle with this concept, since we’re been told for many years that fat is bad and we should eat low/no fat. Nothing could be further from the truth!
These fats can include butter, heavy cream, coconut and coconut oil, avocados and avocado oil, mascarpone cheese, olive oil, cream cheese to name a few. For a more comprehensive list of these foods, see my Keto Foods List! For different ideas on how to use them , check out 15 Ways to Add More Fats into Your Keto Diet.
Most fat bombs can double as a sweet treat. Who doesn’t love a bite of something sweet, without having to make an entire cake, pie or batch of cupcakes!?
More Keto Fat Bombs Recipes
- 25 Best Keto Fat Bombs
- Chocolate Mocha Fat Bombs
- Cookie Dough Fat Bombs
- Pumpkin Pie Fat Bombs
- Blackberry Fat Bombs
- Toasted Coconut Fat Bombs
- Strawberry Coconut Fat Bombs
- Chocolate Peanut Butter Truffle Fat Bombs
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Download FREE COPY OF
20 Easy Keto Dinners eBook
Easy and delicious Keto recipes that anyone can make!
Keto Cheesecake Fat Bombs
Ingredients
- 16 ounces cream cheese
- 1/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 whole eggs
- Zest of 1/2 lemon
- 2 teaspoons vanilla extract
- Optional: 1/4 cup Lily’s Chocolate chips and 1 1/2 teaspoons coconut oil to melt and drizzle over the tops
Instructions
- Preheat oven to 350F.
- Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer). Add in one egg at a time and continue mixing. Mix in the rest of the ingredients, until well combined.
- Using a mini cookie scoop or melon baller, scoop the batter (it will be loose) into the fat bomb molds and bake for 15- 20 minutes or until set. The very center will still have a slight jiggle to it, do not over-bake these. Mine took exactly 20 minutes.
- Optional: Melt 1/4 cup Lily's dark chocolate chips with 1 1/2 teaspoons coconut oil in the microwave for 30 seconds (or until melted) and stir to combine. Drizzle over the tops of the fat bombs and chill in the fridge to set.
- Store leftovers in an airtight container in the fridge for a few days or in the freezer.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
Can I use the juice of a lemon or will it not work?
You can add a little lemon juice if you’d like but I would not add too much or it could change the texture.
Are you using a muffin tin for these or mini muffin? Thank you.
You can use candy molds or mini muffin cups. If you want them to be larger, you can use regular-sized muffin cups.
Lily’s also makes Chocolate Sea Salt Caramel chips that are utterly FABULOUS in place of plain chocolate! Same price, same size bag, and available at Walmart (at least here where I live, and there are five Walmarts within a 35 mile radius of my apartment).
Yes, you’re absolutely right! Those are actually my favorite chocolate from Lily’s, I snack on those chips all the time!
I’m a very begginner cook and saw the number of servings as 18 at the beggining of the recipe so that’s how many I made. It wouldve been helpful to see 36 at the top and then 2 per serving at the bottom.
All that info is listed at the bottom of the post in the recipe in the recipe card. I hope that helps.
Could I add some cocoa to make these “chocolate cheesecake” fat bombs? Thanks.
You could use a little cocoa. You don’t want to add too much or it could make them too dry.
How long do they have to chill normally after baking? 🙂 super excited to try these!
I would start with 30 minutes in the fridge. Let them cool for a few minutes first before transferring them to the fridge.
I just finished making the cheesecake fat bombs the first time, mine don’t look as pretty. Do you have a trick with the drizzling of chocolate? Thanks
No trick at all, I just drizzled it over the tops with a spoon, that’s it. Hope you enjoy them!
I put the chocolate in a zip lock bag and snipped a little of the corner off
That works well too!
Do you have to use sour cream? I can always taste it. What can I replace th as t with? Thanks.
You don’t have to, you can sub with more cream cheese or mascarpone instead. I hope that helps!
Both in the itemized ingredients as well in the preparation details underneath it, there is a discrepancy with the Optional: drizzle. At the top, it says 1/4 cup Lily’s choc. chips & in step 4, it says 1/3 cup. Can you please tell me which is the correct measurement? Thanks.
It’s 1/4 cup, sorry for the confusion!
Can stevia be used in place of swerve
I’ve never tried substituting with Stevia honestly, so I can’t say for sure how they’d turn out.
I used stevia instead of swerve and I think they turned out ok.
I’m new here — am looking for nutritional info because I need to have it on all recipes.
Am I missing It?
Hi Terin,
It’s actually in the recipe card, towards the bottom of the page.
Hi , how many fat bombs are a serving hun ? I’m definitely going to make them tonight .. SC Nurse Tammy ⭐️😇 per fat bomb is 107 calories and 1 carb?
Hi Tammy,
I was able to get 36 fat bombs in the batch, and there are 2 per serving. So it’s 107 calories and 1 carb for 2 fat bombs. Enjoy!!
Do you happen to have a weight per serving?
I do not, sorry.
Frustrating because you don’t say how many servings in the recipe and my molds are much bigger util I found this reply…..so 36- totally changes the cooking time…..
The photos show 36 fat bombs, but I added a note in the recipe card just to clarify and there are 2 fat bombs per serving. Sorry for any confusion.
Thank you for this amazing recipe! These truly are the best cheesecake fat bombs! Just like cheesecake, so light and amazing! The only problem is I can’t eat just one!
Hi Angie,
Oh don’t I know it!? They are my favorite fat bomb, hands down! I’m glad you like them 🙂
Do you have to use lemon zest?
No, you can omit it if you’d like.
Where do you find sugar free chocolate chips?
Hi Bonnie,
I buy them locally at a health food store, but they also sell them at Publix, Kroger (online delivery) or you can order from a number of online stores.
Do you use 1 tsp or 1 1/2 tsps of the coconut oil? I see that both are listed in the recipe. Thanks
It’s 1 1/2 teaspoons of coconut oil. Sorry for the confusion, I’ve edited the recipe!
I’m out of Swerve could i use liquid stevia??
Hmm, I’ve never tried making them with liquid stevia, so I wouldn’t be able to give you measurements or know how they’d turn out sorry. If you have granular Swerve or erythritol, you can grind it to a fine powder to sub for the Swerve confectioners, if that helps.
These are awesome! Thank you for posting. I didn’t have Swerve confection sweetener and used regular Swerve (b/c I was lazy and didn’t want to process the Sweeve into powder), and they turned out fat-bulous! My husband even likes them.
Hi Reba,
Glad you and your hubby enjoyed them! We love them too, they are one of our favorite!