Description
| Creamy, no-bake cheesecake keto fat bombs are the perfect low-carb, high-fat snack or dessert for anyone following a ketogenic lifestyle. |
Ingredients
Base Layer:
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5 oz cream cheese (softened)
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2 oz butter (melted)
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¼ cup refined coconut oil (melted)
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1 tbsp erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
Top Layer (optional):
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½ cup refined coconut oil (melted)
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2 tsp erythritol
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1 tsp cocoa powder
Instructions
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In a mixing bowl, beat softened cream cheese with melted butter until smooth.
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Add coconut oil, sweetener, and vanilla extract. Mix well.
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Spoon mixture evenly into silicone molds or mini cupcake liners, filling each about ¾ full.
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Freeze for 20–30 minutes to set the base.
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In a separate bowl, whisk together melted coconut oil, cocoa powder, and erythritol for the top layer.
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Pour the chocolate mixture over the base in each mold.
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Freeze again for at least 2–3 hours until fully set.
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Pop out of molds and store in the freezer in an airtight container.
Notes
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Use refined coconut oil to avoid a strong coconut flavor.
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Let fat bombs sit at room temp for 1–2 minutes before eating for the best texture.
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You can customize flavors by adding lemon zest, strawberry puree, or vanilla bean to the base.
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For a dairy-free version, substitute cream cheese and butter with coconut cream.
- Prep Time: 10 minutes
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: ~193 kcal
- Sugar: 1g
- Sodium: 72mg
- Fat: 22g
- Saturated Fat: 16g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 23mg