Keto Chocolate Cheesecake Fat Bomb (1.6g Net Carbs)
By Carine Claudepierre
Published on 03/24/2021 - Last updated on 12/29/2023
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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
If you are after a quick snack on your keto diet, you probably don’t feel like adding the chocolate shell around these chocolate cream cheese fat bombs.
So below, I listed the nutrition panel for your fat bombs made without the chocolate shell. As a result, each chocolate fat bomb will be lighter and weighs about 25 g/0.9oz:
One fat bomb without a chocolate shell contains:
– Calories: 108.6 kcal
– Net carbs: 1.2g
– Carbs: 1.7g
– Protein: 1.5g
– Fat: 11.2g
– Fiber: 0.5g
Jump to the recipe below for the nutrition panel with a chocolate shell. The shell only adds 0.4 net carbs per fat bomb.
Feel free to add some chocolate chips in your batter or roll the fat bombs in keto-friendly toppings like:
Chopped peanuts
Sliced almonds
Unsweetened desiccated coconut
Unsweetened cocoa powder
powdered erythritol – to boost their sweetness
Cocoa nibs or finely chopped sugar-free chocolate, as seen in the pictures above.
More Keto Fat Bombs Recipes
I love to share keto low-carb recipes to fix your sweet tooth and especially fat bombs.
Below I listed more keto fat bomb recipes, including some that are dairy-free or keto-vegan-approved.
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Chocolate Cheesecake Fat Bombs
Ingredients
- 8.8 oz Cream Cheese equivalent to 1 block of cream cheese
- 3 tablespoons Sour Cream
- ½ teaspoon Vanilla Extract
- ⅓ cup Unsalted Butter melted, 3 oz
- ¼ cup Powdered Erythritol
- ¼ cup Unsweetened Cocoa Powder
Chocolate coating
- ⅓ cup Sugar-Free Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- Before you start, remove the cream cheese from the fridge one hour before making the recipe.
- In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Using an electric beater, beat for 30-45 seconds until fluffy.
- Stop beater, add the melted butter, powdered erythritol, and unsweetened cocoa powder.
- Beat again for about 1 minute until it forms a creamy chocolate cheesecake batter.
- Place the bowl in the fridge for 10 minutes to firm up the batter and make it easier to roll.
- Meanwhile, cover a plate with parchment paper and lightly oil the paper with coconut oil. You can also use silicone muffin pans. Lightly oil each muffin hole before using.
- Remove the bowl from the fridge, lightly oil your hands with coconut oil or butter, scoop out about 1 1/2 tablespoon of batter from the bowl and roll the batter between your hands to form a ball. The batter is sticky, and that's normal. If you can't shape a lovely round ball, you will be able to reform them in the next step. Place each fat bomb on the plate.
- Repeat until your form 14 fat bombs, and then place the plate in the freezer to harden the fat bombs. Meanwhile, prepare the chocolate coating.
Chocolate shell
- In a microwave-safe mixing bowl, add the sugar-free chocolate chips and coconut oil.
- Microwave the bowl by 30-second bursts, stirring between until the chocolate is melted and shiny.
- Remove the plate from the freezer. If you want, oil your hands again and roll each fat bomb to smoothen their surface. Then, use two forks to dip each chocolate fat bomb into the melted chocolate. Wait a few seconds above the bowl to drain the extra melted chocolate.
- Place the dipped chocolate fat bomb on the plate covered with parchment paper and repeat until all fat bombs are covered with chocolate.
- Place the plate in the freezer again for 12-15 minutes or until the chocolate shell is set.
Storage
- Store the fat bomb for up to 4 days in the fridge, in a sealed box or freeze for up to 3 months and eat the fat bombs frozen or thaw for 20 minutes before serving.
Notes
Net carbs: 1.2 g
Carbs: 1.7g
Protein: 1.5 g
Fat: 11.2 g
Fiber: 0.5 g
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can you omit the sour cream or does something need to be used to replace it?
You can replace it with more cream cheese.
These were absolutely amazing! I didn’t do the chocolate coating but followed the recipe as is. I think I ate about 2 just from scraping the bowl as I made them! Thank you so much for sharing!
I made these exactly as the recipe is written and they were easy to make, delicious, and now are gone! I wish I had more will power!
Thank you for another fantastic recipe!
I did these without the coating and they are so yummy. I used ½ cup allulose sweetener to make mine a little sweeter. I didn’t make balls instead I used silicone cupcake cups and it made 18 at the 25 gram weight. These will be going into my fat bomb rotation. Thanks for all your delicious recipes that are helping me on my new keto journey
I made these and added a little nut butter to them. They came out delicious. Such an easy yet tasty recipe. A great way to satisfy my sweet tooth while staying true to my Keto diet.
Can I use powder stevia as the sweetener? What about a liquid sweetener like maple syrup?
Powder stevia is extremely sweet, you will only need a pinch of it. I don’t recommend liquid sweetener, the batter will be too liquid to shape into balls
Seriously delicious and filling, even my non-keto family loved them! I topped some with coconut flakes and some with ground almonds and keep them in the freezer for when I have a craving for sweets. One does the trick! Yum!
Can I substitute coconut oil with something. Just because I don’t have a coconut oil handy right now and would really love to try this!!! Thank you for this recipe, looking forward to making it!
Softened butter should work very well too
I used chocolate salted caramel sugar-free chips as the coating. Eating just one of these takes care of my chocolate craving. The center is creamy, not too sweet. The problem with most fat bombs is they are sickening sweet. Not these. Thank you so much for sharing this. If you haven’t made these, you need to.
Very easy. Total delicious. 1 question..if the recipe uses 8oz cream cheese as the base and the bombs are each 1oz how do you expect to get 14 bombs? I just placed them in small containers with multiple servings but I’m confused how to track the nutrition.
There is more than cream cheese in the recipe, there’s also 3 oz butter, 3 oz sour crema/sweetener so 14 oz in total so 1 oz per fat bomb
This is FANTASTIC I have been looking for easy keto recipes for over a year now! Thank you so much I have my family hooked!
These are delicious. I actually eat them as a frozen treat!!
Corrine, these are so good! I made one batch then immediately made another. The second time I added peppermint extract. Another great recipe, thank you!
Omg peppermint what great idea!