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Cheesecake Keto Fat Bombs

Updated May 1, 2020Published May 3, 2018 By Julia 129 CommentsThis post may contain affiliate links.

Summary:
This is an easy recipe for a creamy frozen treat that's perfect for a keto diet. It has over 90% of calories coming from fat to help keep you in ketosis, no sugar, and just 0.5 grams net carbs per bite-sized fat bomb. All you need are 5 ingredients, no baking required. These fat bombs taste like frozen strawberry cheesecake, almost like ice cream.
strawberry fat bombs on white plate

Cheesecake Keto Fat Bombs

5 from 72 votes
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Prep: 15 mins
Chill: 2 hrs
Yield: 26 fat bombs
Calories: 50
Net Carbs: 0.5g

INGREDIENTS

  • 1 (8-ounce) brick cream cheese (Note 1)
  • 3/4 cup strawberries (Note 2)
  • 6 tablespoons salted butter
  • 2.5 tablespoons granular swerve or 1/4 cup confectioners swerve (Note 3)
  • 1.5 teaspoons vanilla extract

INSTRUCTIONS

  • Soften Ingredients: Let cream cheese, strawberries, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 4), about 20 seconds.
  • Puree Strawberries: Blend strawberries until pureed (Note 5). Stir pureed strawberries, sweetener, and vanilla in bowl until well-mixed.
  • Make Batter: Add cream cheese and butter to bowl with strawberry mixture, and beat using electric hand mixer (Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds (Note 8) using back of spoon, yielding about 26 total fat bombs.
  • Freeze & Serve (Note 9): Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.

NUTRITION

Makes 26 Servings
Amount Per Serving (1 fat bomb):
Calories 50 (92% from fat)  
Total Fat 6g 9%
   Saturated Fat 3g 17%
Cholesterol 16mg 5%
Sodium 60mg 2%
Net Carb 0.5g  
Total Carb 0.5g (Note 10) 0%
   Dietary Fiber 0g 0%
   Sugars 0g  
Protein 1g  
Vitamin A 4% · Vitamin C 3% · Calcium 1% · Iron 1%

PHOTOS

strawberry fat bombs on white plate
fresh strawberries in blender cup
strawberry puree in blender cup
strawberry puree and powdered sweetener in bowl
cream cheese and butter in bowl
mixing batter for strawberry fat bombs
batter divided among silicone molds
overhead view of strawberry fat bombs on white plate
closeup of strawberry fat bomb

NOTES & TIPS

(1) Cream Cheese. 8 ounces is a standard brick size. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(2) Strawberries. About 3 ounces weight or 4 medium-sized strawberries. You can use fresh or frozen, or other berries like raspberries and blueberries. Stick with berries, as other fruits tend to have a lot more carbs.
(3) Sweetener. About 1.3 ounces weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into a measuring cup. For consistent results, use the weight value. Substitute with your preferred dry or liquid sweetener by adding it to taste.
(4) Microwaving Cream Cheese. This is an optional step, but it’s very helpful in allowing the cream cheese to easily combine with other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700 watt microwave with 100% power.
(5) Blending Strawberries. Since this is a small amount of strawberries to blend, I use a personal blender like the Nutribullet and it takes about 10 seconds until pureed. Alternatively, you can mash them by hand or finely chop the strawberries with a knife, if you don’t mind that the fat bomb texture will be chunkier.
(6) Electric Mixer. I recommend a hand mixer, not stand mixer, because the volume of ingredients is small. With a hand mixer, you can more easily incorporate ingredients sticking to the sides of the bowl. I use a KitchenAid 5-speed hand mixer; it takes 1 minute on low speed to coarsely combine ingredients, followed by 2 minutes on medium speed until the batter is smooth.
(7) Beating Ingredients. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese in the batter, which can ruin the taste of these fat bombs.
(8) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays, styrofoam egg cartons, or mini muffin wrappers. You can even put them on a baking sheet using a piping bag. Another idea is freezing the batter as a single rectangle in a baking dish, and then cutting it up into bars after freezing.
(9) Serving. These fat bombs should be enjoyed frozen, as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including peanut butter, chocolate chip cookie dough, lemon, and chocolate.
(10) Nutrition. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Filed Under: Desserts, Per Serving: Under 5g Net Carbs Tagged With: 0-30min, 1-5ingredients, cream cheese, erythritol, gluten free, nocook, strawberry, vanilla extract, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Dave

I love this recipe. Huge Thank you to the creator. Made it again tonight and added a dash of lemon extract during mixing. Holy wow. It gives it that great strawberry lemonade zing.

Vote Up17Vote Down  Reply
1 year ago
Tammy

What is a dash? I would love to try it this way. Thank you.

Vote Up5Vote Down  Reply
1 year ago
Sedi

I made these with blackberries. I’m licking the bowl right now. I don’t have a silicone mold so I used an ice cube tray covered with Glad press and seal.

Vote Up9Vote Down  Reply
10 months ago
Sedi

I’m loving the idea from Dave who added a dash of lemon zest. I’m going to try that next time.

Vote Up4Vote Down  Reply
10 months ago
Jay

I left out the fruit and used maple extract instead of vanilla and mixed in a few finally smashed walnuts. I’m a New Englander and needed a maple fix. Came out well.

I’ve also done it with raspberries and it was also good.

Vote Up9Vote Down  Reply
1 year ago
Elizabeth

I am SO happy to find this recipe! I have tried so many fat bomb recipes that honestly were so gross I couldn’t choke them down. These seem light and refreshing (I used frozen raspberries) and just enough sweet to satisfy. I highly recommend these! This will help you stay on track! I keep them in the freezer.

Vote Up8Vote Down  Reply
1 year ago
Shawn Noah

Yummy! I used a large deviled egg container because I don’t have molds…the batter was delicious before freezing. I topped them with a super dark chocolate drizzle.

Vote Up7Vote Down  Reply
10 months ago
Elizabeth L.

A deviled egg container is pure genius. Especially around Easter so they can look like Easter eggs!

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Vote Up0Vote Down  Reply
10 months ago
Samantha A Whitson

SO smart Shawn~ thx for the tip! I was going to use my silicone ice cube trays, but might have been tricky to remove- or maybe not, who knows. Your work around is much more practical=)

Vote Up0Vote Down  Reply
9 months ago
Jessica Maiden

Just made this with blackberries!! So good I licked the bowl.

Vote Up5Vote Down  Reply
1 year ago
Katherine

So glad to know it worked well with Blackberries. That is what I have and I really wanted to make this today.

Vote Up3Vote Down  Reply
1 year ago
Ren

Tried this tonight with blueberries! Very tasty. The only alteration I made was using 1/2 t vanilla extract and 1/2 t almond extract in place of 1 t vanilla extract.

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Vote Up4Vote Down  Reply
10 months ago
Sue Gettman

Oh my gosh! Everything Julia makes is soooooo good! I made these and YES they were delicious! And easy….wow! Thanks, Julia, if it weren’t for people like you my food intake would be boring.

Vote Up4Vote Down  Reply
1 year ago
Lisa

These are the “BOMB” for sure. Make these, you won’t be disappointed 😁

Vote Up3Vote Down  Reply
10 months ago
Venice

Thank you! It wasn’t easy to not finish them right away after making them!

Vote Up3Vote Down  Reply
11 months ago
Ronda

I made these and used the 8oz of cream cheese. I used 4 large strawberries and used an old fashioned potato masher on the berries. It worked great. I didn’t have the silicone cups so I used my deviled egg carrier the egg shaped fat bombs were cute and the taste was divine.

Vote Up3Vote Down  Reply
1 year ago
Laura

Hi there, I’m making this recipe for the first time (using fresh raspberries) and I happen to only have ice cube trays right now. Two questions: Would I spray my plastic ice cube trays with “Pam” spray olive oil before adding the cream cheese mixture? Also these trays only hold 16 cubes. I’m terrible with math, could someone math-savvy break down the numbers for me please?

Vote Up2Vote Down  Reply
1 year ago
Julia

You don’t need to spray your ice cube trays with oil — the fat bombs should pop right off once they’re hardened. With 16 servings instead of 18, the net carbs are still roughly 0.5 g per serving.

Vote Up2Vote Down  Reply
1 year ago
Karen

I just put this into the freezer. I did not add sweetener, don’t like the taste. Used 3\4 cup blueberries, lemon zest and lemon juice from half a lemon. Yummy!

Vote Up1Vote Down  Reply
6 months ago
Imani L

Made this! My purée was a little too watery so that was a mess up on my part but I used all the right measurements/ ingredients. I think this recipe calls for too much Swerve (which has a slightly bad/strong aftertaste) otherwise it tastes delicious!

Vote Up1Vote Down  Reply
8 months ago
Raye

I has the same watery problem so I added another 3 oz of cream cheese. Also I don’t care for Swerve and used Erythritol. I LOVED them. Also I made them in egg cartons. They didn’t “pop” out but with some effort they did. Next time I will spray the carton lightly. Yes, there will be a next time. So good!

Vote Up0Vote Down  Reply
3 months ago
Kerri Troyan

Sooo yummy-licious! I used blueberries. Great for dessert or an anytime treat. Even my mom loved em!

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Vote Up1Vote Down  Reply
8 months ago
Jan

These are off the chain yummy!

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Vote Up1Vote Down  Reply
11 months ago
Anne-Marie

I’m in love these! I’m on my second batch 😘👌

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Vote Up1Vote Down  Reply
1 year ago
Christiane Lariviere

wow ! thanks ! very very good !!!

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Vote Up1Vote Down  Reply
1 year ago
LaToya

I made these fat bombs for the first time,and I love them. I added a tablespoon of coconut oil.

Vote Up1Vote Down  Reply
1 year ago
Carolyn

Love this recipe! So tasty but also quick and easy to make!

Vote Up1Vote Down  Reply
1 year ago
Trisha Flores

Absolutely delicious!!

Vote Up1Vote Down  Reply
1 year ago
Keah

Just made these last night and came home from work to eat two. Delicious!

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Vote Up1Vote Down  Reply
1 year ago
Glori

Soo good, made mine with mixed berries! How many days can I keep them in the freezer?

Vote Up0Vote Down  Reply
1 month ago
Julia

I’m glad you like them! They’re best when enjoyed within a few weeks.

Vote Up0Vote Down  Reply
1 month ago
Linda

Can monk fruit be used instead of the swerve?

Vote Up0Vote Down  Reply
4 months ago
Julia

Yes. For more information, please see Note #3 on sweeteners.

Vote Up0Vote Down  Reply
4 months ago
Kara

This is my go-to fat bomb recipe. I’ve made it at least 6 times now, and I can’t imagine ever being keto without these tasty little snacks. I add a tsp of lemon juice and a little less sweetener, and they taste like strawberry ice cream. Thank you!!!

Vote Up0Vote Down  Reply
7 months ago

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