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If you like cheesecake and are looking for a quick high fat snack to satisfy your craving for something sweet, you will love these Cheesecake Fat Bombs!
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, 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 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 will have wonderful little bites of cheesecake goodness!
How to Make 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 (or your favorite sugar-free chocolate) and 1 1/2 teaspoons coconut oil to melt and drizzle over the tops
Preparation
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 1/3 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 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.
Note: These are not overly sweet, so if you want them to be really sweet, add a little more Swerve.
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, check out my Keto Foods List!
Adding these healthy fats into our meals is key, but there are times when you just don’t have enough or doesn’t quite fit into a particular meal that you’re preparing. Fat bombs are perfect for times like this, where you can consume one or two and get your healthy fats in your macros! Most recipes make a fairly decent amount and most often can be frozen, so you can always have some on hand!
Another great perk to most fat bombs is, they double as a sweet treat without kicking you out of Ketosis! 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…
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
Cheesecake Fat Bombs - Keto and Low Carb
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
PREPARATION
- Preheat oven to350F.
- 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 1/3 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 the fridge for a few days or in the freezer.
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!!
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!