Cheesecake Fat Bombs – Keto and Low Carb

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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!  Just a few simple steps and you will have wonderful little bites of cheesecake goodness!

plate of Keto Cheesecake Fat Bombs with chocolate drizzle

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”!

Cheesecake Fat Bombs - Keto and Low Carb

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!

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 teaspoon coconut oil to melt and drizzle over the tops

Preparation

Preheat oven to 350F.

Cheesecake Fat Bombs - Keto and Low Carb

Add the cream cheese and sour cream to a large mixing bowl and whip it using a hand mixer (or stand mixer).

Cheesecake Fat Bombs - Keto and Low Carb

Add in one egg at a time and continue mixing.

Cheesecake Fat Bombs - Keto and Low Carb

Mix in the rest of the ingredients, until well combined.

Cheesecake Fat Bombs - Keto and Low Carb

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.

Cheesecake Fat Bombs - Keto and Low Carb

The very center will still have a slight jiggle to it, do not over-bake these.

Cheesecake Fat Bombs - Keto and Low Carb

Mine took exactly 20 minutes.

Cheesecake Fat Bombs - Keto and Low Carb

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.

Cheesecake Fat Bombs - Keto and Low Carb

Store leftovers in the fridge for a few days or in the freezer.

Cheesecake Fat Bombs - Keto and Low Carb

Note: These are not overly sweet, so if you want them to be really sweet, add a little more swerve.

Cheesecake Fat Bombs - Keto and Low Carb

Cheesecake Fat Bombs - Keto and Low Carb

Check out my other 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

Cheesecake Fat Bombs - Keto and Low Carb

Check out my other 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
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5 from 1 vote

Cheesecake Fat Bombs - Keto and Low Carb

Smooth and creamy cheesecake bites loaded with healthy fats to satisfy your sweet tooth!
AuthorKeto Cooking Christian
CourseFat Bomb
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18

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 teaspoon 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.

Notes

These are not overly sweet, so if you want them to be really sweet, add a little more swerve.
*Macros do not include optional chocolate topping.  Please be sure to adjust according to the topping you use.
Nutrition Facts
Cheesecake Fat Bombs - Keto and Low Carb
Amount Per Serving
Calories 107 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).
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Reba

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.