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.
Cheesecake Keto Fat Bombs
Prep: 15 mins
Chill: 2 hrs
Yield: 26 fat bombs
Calories: 50
Net Carbs: 0.5g
INGREDIENTS
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 amonground 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 |
PHOTOS
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.
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.
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.
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=)
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.
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.
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 😁
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!
Sooo yummy-licious! I used blueberries. Great for dessert or an anytime treat. Even my mom loved em!
These are off the chain yummy!
I’m in love these! I’m on my second batch 😘👌
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.
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.
I just made the fat bombs with raspberries, it taste delicious! Question about the servings. I weighed the batch total was 13 oz and I divided 26 serving as instructed on your recipe, so it came out to be 0.5 oz per serving. Could someone let me know if that’s the correct way calculating the nutrition value? Thank you.
If you divided the yield into 26 servings, then you can use the listed information on this page to estimate the nutrition for each serving (in case you missed it, nutrition is listed below the instructions). Let me know if I can clarify further.
I made this recipe and it came out very salty. When I tasted the batter before freezing it, it tasted pretty good. I don’t know what happened. Any suggestions?
That’s odd. If you decide to try this recipe again, I suggest covering your fat bomb silicone mold tightly with foil. After they have frozen, make sure to keep them in an airtight freezer bag. Another suggestion is to use unsalted butter and mix in a pinch of table salt to the batter. Hope that helps!
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!
Just made these and they are so yummy. Perfect little treat for the end of the day. I did raspberries and strawberries!
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.
These cheesecake fat bombs look delicious, I just want to devour it off the screen! Thanks for sharing, Julia!