INGREDIENTS
- 6 ounces cream cheese
- 2 ounces strawberries or raspberries (about 4 large or 10 small; can be fresh or frozen)
- 4 tbsp salted butter
- 2 tbsp
granular swerve sweetener (1 ounce) - 1 tsp
vanilla extract
INSTRUCTIONS
- Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.
Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth. - In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
- 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.
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. 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
| Makes 18 Servings |
| Amount Per Serving (1 fat bomb): |
| Calories 60 (92% from fat) | |
| Total Fat 6g | 9% |
| Saturated Fat 4g | 18% |
| Cholesterol 17mg | 6% |
| Sodium 60mg | 2% |
| Net Carb 0.5g | |
| Total Carb 0.5g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 1g |
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!
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.
What is a dash? I would love to try it this way. Thank you.
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.
Just made this with blackberries!! So good I licked the bowl.
So glad to know it worked well with Blackberries. That is what I have and I really wanted to make this today.
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.
I’m loving the idea from Dave who added a dash of lemon zest. I’m going to try that next time.
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.
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.
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.
A deviled egg container is pure genius. Especially around Easter so they can look like Easter eggs!
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=)
Thank you! It wasn’t easy to not finish them right away after making them!
These are the “BOMB” for sure. Make these, you won’t be disappointed 😁
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.
These are off the chain yummy!
I’m in love these! I’m on my second batch 😘👌
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.
I made these fat bombs for the first time,and I love them. I added a tablespoon of coconut oil.
Sooo yummy-licious! I used blueberries. Great for dessert or an anytime treat. Even my mom loved em!
Thank you, these are amazing. Only tweak I did to the recipe is I used strawberry extract instead of the vanilla!
Can you use almond extract?
Yes, that should be fine. You can replace the vanilla extract entirely, or you can use 50/50 vanilla and almond extracts.
I just made this recipe and it’s delicious! The molds I used are a bit smaller and with the ingredients listed I ended up with 48 individual fat bombs. Any idea of what the net carbs would be per serving in this case? Any assistance would be appreciated!
The recipe yields 18 fat bombs and you made 48, and 48 divided by 18 is about 2.7. This means that the provided nutrition estimate per serving has a serving size of 2-3 of your smaller-sized fat bombs. In other words, you can still use the provided nutrition estimate by adjusting its serving size from 1 fat bomb to 2-3 of your smaller-sized fat bombs. Hope that makes sense!
Just made these and they are so yummy. Perfect little treat for the end of the day. I did raspberries and strawberries!
Can I use Splenda instead of swerve?
There are a lot of varieties of Splenda. Check your packaging to see how it measures compared to sugar, then you can calculate how much to use for the same amount of sweetness.
About how many strawberries should this be? I made this a few months ago, I thought it was like 10 strawberries, but when I weigh out 2-2.5 oz , it is only 4 strawberries.
If you weighed it out, then what you weighed is correct. Strawberries vary a lot in size — 2 ounces can be anywhere from 3 large to 10 small strawberries. Strawberries sold in most supermarkets are labeled with the weight so it should give you an idea of how many strawberries to use.
I used a mini muffin tin and only got 12. Those should equal a 1 oz serving. Is that more than they should be?
The number of servings (i.e., individual fat bombs) depends on the mold that you’re using, so it’s fine if you have a different serving size than what the recipe states.
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?
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.
These cheesecake fat bombs look delicious, I just want to devour it off the screen! Thanks for sharing, Julia!
I tried it out, and my batter ended up being not as light and fluffy as it appears in you picture. Also, in the picture it looks like you used more than 6 oz of cream cheese… did you double your recipe in the picture? Sorry for all the questions I’m just a visual learner so this puzzled me a bit.
Yes, I believe I was making a double batch when I took these photos. It’s best if you can get the batter as homogeneous as possible, by using softened cream cheese (it should be VERY soft to the touch), fully blending or pureeing the fruit, and mixing until no clumps of butter or cream cheese remain. You’ll also get better results if you measure your ingredients by weight (using oz provided in the recipe) instead of volume.