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Cheesecake Keto Fat Bombs – You need only three ingredients to make this no-bake frozen low-carb, cheesecake keto fat bombs recipe: cream cheese, creamy peanut butter, and your sweetener of choice – if you need any. These cream cheese keto fat bombs taste like peanut butter cheesecake and make a great snack when you need something sweet. These delightful little snacks are perfect to keep in the fridge for the next time your sweet tooth hits. You can enjoy the cheesecake fat bombs as a quick breakfast, a yummy snack, a pre or post-workout snack, or whenever you need a quick, keto snack throughout the day.
Photo credit: © Eatwell101.com
Ingredients list for the Cheesecake Keto Fat Bombs
- 4 oz (115g) cream cheese
- 2 oz (1/4 cup) creamy peanut butter
- 1 oz (2 tablespoons) Swerve (or any natural sweetener of your choice)
- 1/2 cup crushed dark chocolate chips, optional
Photo credit: © Eatwell101.com
Why you’ll love these fat bombs
- Easy to make: This fat-bomb recipe requires only a few ingredients and simple steps, making it easy to follow and prepare.
- High-fat content: Being a high-fat/low-carb recipe, these cheesecake fat bombs are a convenient and tasty option for those following a ketogenic or low-carb diet.
- Customizable: This recipe is versatile as it can be adjusted according to personal preferences, such as using different types of nut butter or adding additional toppings like chopped nuts or coconut flakes.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To prepare the cheesecake Keto fat bombs: Allow cream cheese and peanut butter to sit at room temperature until softened.
2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.
3. Scoop small golf-sized of dough and form balls. You can dip your cheesecake Keto fat bombs into crushed chocolate chips if you like, this step is optional. Arrange your cream cheese fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake keto fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container. Enjoy! ❤️
Photo credit: © Eatwell101.com
What Keto-Friendly Sweetener Should I Use?
Swerve is a good option for the fat bombs, a feed drops of Stevia also work great! Powdered erythritol is also a great keto sweetener because you can use it to replace sugar using the same amounts for most recipes and it doesn’t let you with a bitter aftertaste. Make sure to check the amounts and nutrition info for the sweetener you would like to use because it can affect the total carb count in some cases.
What other flavors are great for these fat bombs
While chocolate and peanut butter is a classic combination, you can customize this fat bomb recipe at your will. You can substitute peanut butter with any other nut butter such as almond butter or even cashew butter. Make sure there is no added salt or sugar. You can even try adding some chopped nuts for a crunchier texture!
Can I use molds to make the fat bombs?
If scooping the balls is not practical for you, you can always use a mini cupcake pan to keep the fat bombs the perfect portion size. Silicon cupcake pans are perfect because you can pop the fat bombs right out when they are done and ready to eat.
How long to store the keto fat bombs?
Cover the fat bombs in an air-tight container and keep in your freezer or refrigerator for up to 1 week. Enjoy cold so it doesn’t melt in your fingers!
What other readers say about this keto fat bombs recipe
“I made these tonight and they were super yummy!! I used stevia as the sweetener.” – Kristy
“Love this easy dessert. I used milk chocolate morsels because that’s what I had. I think almost any type of morsel could be used as well as M&Ms and other such things. Use your imagination.” – John
“I made these fat bombs with Justin’s natural peanut butter and crushed up Ghirardelli dark chips and they were fantastic” – Brittany
“All I can say is Wow!! These babies are going in the freezer…watch out sugar…you are history!” – Carla
“I used Almond Spread instead of peanut butter and dipped in half crushed cacao nibs and dark chocolate chips. Amazing” – Veronika
