Keto Chocolate Cheesecake Fat Bomb (1.6g Net Carbs)

These Keto Chocolate Cream Cheese Fat Bombs are smooth, creamy chocolate keto snacks to fix your sweet tooth on your keto journey.

Bonus, one of these cream cheese fat bombs contains only 1.6 grams of net carbs and as much as 14 grams of fat to keep you full for hours!

What Are Fat Bombs?

You deserve a sweet treat, even on a keto diet and keto fat bomb recipes are the best keto-friendly snacks.

They are high in fat to keep you full, taste like a regular dessert but without the sugar to bring you minimal carbs.

What Are Keto Cheesecake Fat Bombs

Keto cheesecake fat bombs are single-serve keto cheesecakes to eat as a snack when you crave sugar.

Ingredients

To make these keto chocolate fat bombs, you need:

• Cream cheese – softened your block of cream cheese at room temperature for 1 hour before using it in the recipe. Don’t exceed 1 hour to avoid bacteria growth. Learn why Cream Cheese is a good keto-friendly dairy product.
• Melted butter – I love to use unsalted butter in fat bomb recipes but if you love a touch of salt in your treats, feel free to use salted butter.
• Sour cream –  this is the magic ingredient to add a tangy cheesecake flavor to your fat bombs.
• Powdered erythritol or any powdered keto sweetener you love, like allulose or monk fruit erythritol blends. Learn how to convert keto sweeteners!
• Vanilla extract
• Unsweetened cocoa powder

Preparing the chocolate cheesecake batter

First, beat the softened cream cheese, vanilla extract, and sour cream in a large mixing bowl using an electric beater.

It takes about 45 seconds to form a fluffy cream cheese batter.

Then, stop the beater and add the remaining ingredients, unsweetened cocoa powder, powdered erythritol, and beat again until it forms a fluffy chocolate cheese batter.

Refrigerating

Place the bowl with the cheesecake batter in the fridge for 10 minutes to slightly firm up the mixture.

In fact, the batter is very sticky, and placing the bowl in the fridge makes it easier to roll the fat bombs in the next step.

Prepare a plate or silicone mold.

Meanwhile, prepare a plate covered with parchment paper or two 12-hole silicone muffin pans. Then, use coconut oil to grease the paper or the muffin pan.

Shaping the fat bombs

Now, remove the bowl from the fridge and lightly oil your hands with coconut oil.

Then, scoop out about 25g/9oz of batter from the bowl using a tablespoon. Then, roll the batter into a ball between your hand palm.

The batter is sticky, and you won’t form perfectly round balls, and that’s fine. You will be able to smoothen the surface of the fat bombs in the next steps.

Freezing

Place each fat bomb onto the plate or in the silicone muffin pan. Then, freeze for 15 minutes to firm up the cheesecake batter.

Finally, remove the fat bombs from the freezer and roll again each of them between your hands to improve their aspect and shape.

Dipping The Fat Bombs In Chocolate

This is optional, but dipping your fat bomb into sugar-free melted chocolate adds a delicious crunchy chocolate shell around the fat bombs.

You’ll love the balance of crunchy chocolate and melt-in-your-mouth cheesecake batter. It brings these simple fat bombs to the next level.

To make the chocolate shell, melt sugar-free chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each time to avoid burning chocolate.

Then, use two forks to hold the fat bomb and dip it into the melted chocolate. Next, wait a few seconds above the bowl to give the extra melted chocolate time to drop back into the bowl.

Finally, place the dipped keto chocolate cream cheese fat bomb onto the plate and freeze again for 15 minutes or until the shell is hard.

Storage Instructions

These keto chocolate cream cheese fat bombs store very well in the fridge in a sealed container. If you don’t add the chocolate shell, space up the fat bombs in the box to prevent them from touching each other and sticking together.

Another option is to place each of them into a muffin paper case or roll each fat bomb in unsweetened desiccated coconut to protect them.

Flavor Variations

These are keto chocolate cheesecake fat bombs, but you can make keto chocolate peanut butter fat bombs using the same recipe.

Replace the sour cream with the same amount of healthy fats from nut butter or seed butter, including the keto-friendly options below:

• Natural peanut butter (learn how to make your own).
• Almond butter
• Sunflower seed butter
• Sesame seed butter also known as Tahini

Frequently Asked Questions