Fat bombs are the not-so-secret secret to maintaining your keto diet. And while this blog might not be a dieters dream with so many desserts around, I’m dedicating some time to some much needed sweet treat options for those following specific diets or lifestyles. Read on for my chocolate cheesecake fat bomb recipe along with the low-down on fat bombs and why you need to make some today!
There comes a time in every keto dieter’s life when you just need something to eat – right now. One of the hardest parts of adjusting to a keto diet is that there aren’t very many pre-packed snacks you can just grab and go. Most of these convenience foods just don’t give you the macronutrients you need.
Enter my favorite thing – the fat bomb. While it may not be the most appealing name for a quick energy-packed snack, these little nuggets will get you through a rough afternoon or just carry you to your next meal. Plus, once you start making them at home – you’ll be hooked!
What are fat bombs?
Fat bombs are pretty straight forward. Think of a yummy exotic truffle, but keto-friendly – a bite sized, tasty morsel that gives you the high fat you need to maintain ketosis. Many keto-dieters use fat bombs to quell their sweet cravings in a low carb, healthy fat way. They pack a punch of flavor and energy right when you need it – mid-morning, before or after an intense workout, or whenever you’re dragging.
The best part is that there are so many delicious and easy to make fat bomb recipes out there. I recommend choosing a couple different kinds to make ahead and keep in the fridge. If you prefer honey as your sweetener, try this lemon cheesecake fat bomb. Just keep in mind this will count as a higher amount towards your daily carbs. This strawberry keto fat bomb recipe is a smaller portion size and offers even more variety.That way, whenever you need it, you can pull one out and pop it in your mouth. Keto-flu solved.
How to Make a Cheesecake Fat Bomb
Cheesecake fat bombs are pretty simple to make and a great option to have on hand. This recipe uses a base of cream cheese and coconut oil and has two layers. The bottom is a delicious cheesecake and a chocolate layer added to the top for more sweetness.
You’ll want to start by mixing your cheesecake ingredients together in a medium bowl.
Cheesecake Fat Bomb Ingredients:
- 4 ounces cream cheese, softened
- 1/4 cup melted butter
- 1/4 cup melted coconut oil
- 1 teaspoon stevia
- 1 teaspoon vanilla
Once you’ve mixed this layer, you’ll want to scoop your mixture into a silicone flower mold. The ones featured are from IKEA but you can find similar cupcake liner molds on Amazon.
Once you press your cheesecake layer down, you’ll want to free them until firm, about 30 minutes in the freezer. While you are waiting for your cheesecake layer to harden, you can work on the chocolate topping.
- 1/2 cup melted coconut oil
- 2 teaspoons coconut powder
- 2 teaspoons stevia
This also uses coconut oil for fat content and stevia for some sweetness.
Once this is fully mixed you can pour it over your solid cheesecake layer. Freeze again until firm.
And that is all there is to making a keto fat bomb!
Chocolate Cheesecake Fat Bombs
Ingredients
- 4 ounces cream cheese softened
- 1/4 cup melted butter (but not hot)
- 1/4 cup melted coconut oil (but not hot)
- 1 teaspoon stevia
- 1 teaspoon vanilla
Chocolate Topping Ingredients:
- 1/2 cup melted coconut oil (but not hot)
- 2 teaspoons cocoa powder
- 2 teaspoons stevia
Instructions
-
Mix cream cheese, butter, coconut oil, stevia and vanilla in a bowl. Beat well with a hand mixer. Use a two tablespoon scoop to scoop into a silicone cupcake mold. Press into the mold with the back of a spoon. Freeze for 30 minutes.
-
Combine all chocolate topping ingredients and stir well until smooth. Spoon over each cheesecake cup. Return to the freezer for 15 minutes or until firm.
-
Pop out of the silicone mold and eat. Keep frozen until ready to eat.
Recipe Notes
*Several people who have made this recipe have had issue with the oils separating and not mixing well for the cream cheese layer. I have updated this recipe to recommend not having your oil or butter too hot when you mix. You can also try the reviewers suggestion of only having softened ingredients versus melted.
You can make keto fat bombs in advance and keep them in your fridge for whenever you need them. This keeps them fresh but also solid, as the fats will have a tendency to soften at room temperature.
Please keep in mind that it is best to run this fat bomb recipe through your own nutrition calcuator based on your exact ingredients used.
I made these fatbombs last week and LOVED them. Made them again tonight and the cheese layer didn’t go as planned. After blending the ingredients with the mixer, the oils separated before I could even put them into the silicone cups. What did I do wrong?!
The same thing happened to me!!!!!!!! I doubled the recipe and I basically made oily inedible fat bombs. I was sad because they look amazing!! I think I am going to cut the coconut oil down and try again.
Did anyone reply to you? This just happened to me!
Mine did the same thing the second and third time around. I’ve yet to figure out what happened…
Ok I think I figured out what happened. I had the same problem as other reviews of it separating and not mixing. I figured out that I warmed up the ingredients too much. I just put it in the fridge for a while and then mixed it and it was totally fine. I would say only SOFTEN the butter and cream cheese and coconut oil rather than melting. Then it will blend up creamy. They turned out great. I made them in mini muffin pans and put a blueberry on top of each one when I added the chocolate. They were so darn cute and delicious.
Thank you so much for sharing Jen! It can be so difficult to pin point what went wrong when a recipe fails and I really appreciate you taking the time to share your experience so others can avoid the same issue. I will add your comments to the recipe.
yes I only soften butter and coconut oil ..creamier
Did you use unsweetened cocoa powder or regular?
Unsweetened cocoa powder. Most cocoa powder is unsweetened. 🙂
Can someone calculate the macros? How many calories, fat, protein, and most importantly CARBS does each serving contain?
Ashley, is this information is found at the bottom of the post. Thanks for stopping by!
the nutritional value is up above. Values are PER serving.
I melted the coconut oil and the butter together in the microwave and stirred then let it sit till room temp.. no seperation
Hands down, the BEST fat bombs EVER!! So easy to make. I had browned butter bites and added those instead of butter,absolutely fabulous also!!! Have also used a bit of sugar free flavored syrup in place of the vanilla. Making these every week!!!!