These low carb, keto fat bombs are an easy, no-bake frozen dessert that you can make with only 5 ingredients. Tastes like a strawberry or raspberry cheesecake treat — almost like ice cream! And made with real fruit. Read on to learn what keto fat bombs are and how to make them.
What is a keto fat bomb and why eat them?
A fat bomb is a bite-sized dessert or snack that’s high in fat and low in carbs. They’re usually made with few ingredients that include a source of fat (butter, coconut oil, cream cheese, etc.) and some flavoring (fruit, chocolate, nuts, seeds, coconut, mint, vanilla, lemon, etc.). No sugar is used.
Fat bombs and other low carb desserts (like keto chocolate chip cookies) are great for anyone on keto because they provide a convenient and delicious snack that meets their diet’s macronutrient requirements — low in carbs, high in fat.
For more information, check out this guide on starting a keto diet, the science behind the keto diet, and a keto diet food list.
Tips for making cheesecake keto fat bombs
- For best results, the strawberries should be room temperature and pureed using a small blender. You want them to be thoroughly mashed.
- Measure out the appropriate amount of strawberries by weight. If you accidentally add too much, it can make the batter too watery and the texture will be off.
- The cream cheese and butter should be room temperature, to avoid big clumps of cream cheese in the final batter. Use an electric mixer to get the batter as well-mixed as possible.
- Use any kind of mold shape — ideally each fat bomb should be bite-sized, about 1.5 inches in length. You might have some candy molds lying around. I used round silicone molds.
Sweeteners
For best results, measure out the amount of sweetener by weight and not volume.
I use granular swerve, and their confectioners version will also work. This is a dry sweetener that has a 1:1 substitution ratio for table sugar.
If you use pure erythritol, you’ll want to use more sweetener (around 1.5 ounces), since erythritol is only about 70% as sweet as sugar.
Alternate Flavors
If it’s your first time making this recipe, I suggest using strawberries (as shown here) or raspberries (my personal favorite). After that, you can try other fruits like blueberries, using the same weight. Stick with berries, as other fruits tend to have a lot more carbs.
If you’re feeling bold, you can explore outside the fruit realm and try adding peanut butter or chocolate. If you do, let me know in the comments!
Cheesecake Keto Fat Bombs
These low carb, keto fat bombs are an easy, no-bake frozen dessert that you can make with only 5 ingredients. Tastes like a strawberry or raspberry cheesecake treat - almost like ice cream!
Ingredients
- 6 ounces cream cheese
- 2 - 2.5 ounces fresh or frozen strawberries (or raspberries)
- 2 ounces salted butter (4 tablespoons)
- 1 ounce granular swerve sweetener (roughly 2 tablespoons)
- 1 teaspoon vanilla extract
Instructions
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Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.
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Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
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In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
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In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
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Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
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Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.
Nutrition Notes
This recipe yields 0.5 g net carbs per serving (1 fat bomb or 1/18th of recipe).
| Nutrition Facts Per Serving |
| Calories 60 | |
| Total Fat 6g | 9% |
| Saturated Fat 4g | 18% |
| Trans Fat 0g | |
| Cholesterol 17mg | 6% |
| Sodium 60mg | 2% |
| Potassium 0mg | 0% |
| Total Carb 0.5g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 1g |
Could I use a cookie scoop instead? I do not have a silicone mould.
The batter may be too sticky and soft to hold its form. Do you have an ice cube tray? That could work as a mold.
Do I have to use a sweetener
Yes.
Would it be possible to use ghee instead of butter? I’ve already made it once and it was awesome, but I was thinking of using ghee in the next batch. Thanks in advance.
I haven’t tried this recipe with ghee, so unfortunately I can’t say how it would turn out.
How long would you say these stay good for in the freezer?
If you keep them in a resealable bag, they last for weeks.
I kept mine in the mold and they lasted for about two weeks! I’m sure if they were sealed they’d last longer. Well, probably not. We ended up eating them very fast!
AMAZING! I made it with strawberries the first time and blueberries and lemon the second time. I used a packet of True Lemon and it tastes awesome. I will use this recipe over and over again!
How can I incorporate MTC oil in this, if possible?
You can try replacing part of the butter with it. It’ll affect the resulting texture, so I would try a small amount at first.
curious what carb count might be for a pumpkin spice fat bomb?
Pumpkin spices like cinnamon, ginger, and cloves don’t have many carbs, so it’s likely negligible here, since you’d be dividing the carb count of the spices by a large number of individual fat bombs.
About to make these per the recipe, but the “oz” measurements confuse me. I’m used to seeing cream cheese listed in ounce measurements but ounce is a bit ambiguous since it is both a fluid and mass unit of measure. I use a kitchen scale very frequently when baking and prefer recipes to be listed in grams. So I’m going to guess at how many ounces are implied with the berries and sweetener.
“Ounce” is a unit of weight, “fluid ounce” is a unit of volume. This recipe lists “ounce” which is weight and therefore not ambiguous, so you can easily convert that to grams.
I had used google for the conversions.
So simple and easy to make!!!
Will be trying a chocolate and coconut per my hubbys request.
Chocolate + coconut sounds amazing! I’ve done chocolate and walnuts, and loved it.
Could you not use that Lilly chocolate melted drizzle on top with peanut be like a cherry mash
Sounds delicious. I haven’t tried that, but it could definitely work with this recipe.
Made a double batch of raspberry using my ninja and they were great!
Today I only had four oz cream cheese, so I lopped in a big spoonful of natural peanut butter and one oz strawberries. Equally tasty…a more salty sweet snack. Thanks for the recipe!
Love how you used both peanut butter and strawberries. I think my husband would love that!
Do I NEED to use butter? I do have salted butter on hand, but absolutely HATE the sweet and salty combo… I know… I’m weird.
Can I substitute for shortening to get similar fat without the salt? Unsalted butter is on my shopping list but I’d like to make these now.
The butter is pretty important here, so I don’t recommend skipping or replacing it with something else. Btw you won’t get a sweet-and-salty combo when using butter in this recipe. Hope you give it a try!
Not sure about your nutritional facts. Cream cheese contains sugar when you look on the containers nutritional label
Right, but nutrition facts are per serving, and each serving is really small (a bite-sized fat bomb). So the amount of sugar per serving rounds to zero.
This recipe is amazing! Thanks so much for sharing.
You’re welcome Toya!
Can you leave out the Swerve, or substitute honey?
You can use your sweetener of choice. I recommend a dry one for this recipe. Either add it to taste, or make the appropriate conversion to get the same sweetness. Note that Swerve measures the same as sugar.
About how many strawberries does this recipe call for? Thank you.
Strawberries vary a lot in size — 2 ounces can be anywhere from 3 large to 10 small strawberries. For best results, measure them out by weight. If you don’t have a kitchen scale, strawberries sold in most supermarkets are labeled with the weight so it should give you an idea of how many strawberries to use.
Thank you so much.
Oh my! This is absolutely delicious! I had blueberries on hand and added a teaspoon of peppermint extract. I cannot get enough of this. Thank you so much for sharing his recipe 😊
Ooh I love the combo of blueberries with peppermint! Sounds fantastic.
WOW! These are fantastic!! I could just eat them all at one setting. Yikes! I used fresh blueberries because that’s what I have on hand. I only added 1 teaspoon of swerve (not a sugar substitute fan). Also, don’t have a food processor. I used my $40 ninja blender (the short container). Blended the blueberries first, added room temp cream cheese (cut into chunks), room temp butter, 2 teaspoons of vanilla and 1 teaspoon of swerve. Blended well. Then into little cups for freezing. It’s also really good straight from the blender!! Thank you.
That’s wonderful! Thanks for the detailed feedback 🙂
What would be the conversion by using xylitol for a sweetener? It’s the only one I like.
Does your xylitol packaging say if it’s a 1:1 substitution for sugar? If so, use the same amount as directed in the recipe, since Swerve also measures the same as sugar.
Made strawberry and wild Maine blueberry versions. Both are SO good.
The blueberry version is next on my list!
So good. I love it