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 Fat Bombs

4.9 from 82 votes

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Prep: 15

Chill: 2

Yield: 26 fat bombs

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 puree and powdered sweetener in bowl

overhead view of strawberry fat bombs on white plate

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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Did you make this? Rate this recipe:

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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.

Tammy

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

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.

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.

Elizabeth L.

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

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=)

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.

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

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.

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.

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.

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!

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.

Jessica Maiden

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

Katherine

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

Caitlin Ortega Ruble

Me and my husband both loved these! I love the simplicity of the cream cheese + butter base.
I just finished making a chocolate peanut butter version for my second batch–I used the block of cream cheese, 3 tbsp unsweetened cacao powder, about 3 tbsp peanut butter and 3 tbsp salted butter, and swerve to taste. SO yummy, and so simple. Thanks for making a beautiful fat bomb recipe!

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!!!

Lisa

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

Venice

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

Anne-Marie

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

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?

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.

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!

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!

Kerri Troyan

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

Jan

These are off the chain yummy!

Christiane Lariviere

wow ! thanks ! very very good !!!

LaToya

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

Carolyn

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

Trisha Flores

Absolutely delicious!!

Keah

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

Kathy

Looking forward to trying this recipe. It sounds delicious! I see that it makes 26 fat bombs. How do I measure each one? I have a silicone mold that would hold 7. Should I measure each one with a melon ball measure or ice cream scooper? I probably will buy more of the silicone molds so that I would have 26 servings. What size ice cream scooper would I get? I saw on Amazon that they carry 1 inch, 1 1:2 inches and 2 inches. Please advise. Thanks so much!

Cheesecake Fat Bombs