Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs: These cheesecake fat bombs are super delicious. In this recipe, I’ll show you how to create a fat bomb that is actually enjoyable to eat and doesn’t just taste like coconut or butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign!

What Are Fat Bombs?

For beginners who are looking to start the ketogenic diet, it can be helpful to have keto fat bombs in the freezer ready to go as a way to increase fats in your diet.

The reason why fat bombs are helpful is because they are generally sweet tasting treats, so you are combining a dessert with an easy way to consume extra fat, especially for those who are not used to adding extra fat to their diets.

As you become more advanced into a ketogenic diet, fat bombs don’t play as much of an important role, but for beginners they are certainly very helpful to bridge the gap between a standard diet, and a ketogenic diet.

Why These Keto Cheesecake Fat Bombs Taste Delicious

This recipe for Keto Cheesecake Fat Bombs includes a vanilla flavoured bottom and chocolate flavoured top. The bottom of these fat bombs includes a cream cheese filling which keeps the texture soft and sweet. The top chocolate section is relatively crunchy. Trust me, it’s a good contrast.

What Moulds Should You Use?

I bought a mini cupcake pan from Kmart which is made from silicone. I highly recommend getting something similar because silicone makes the fat bombs easy to remove without destroying their structure. You can buy a similar mould on amazon here . Other readers have had great success with this particular product.

Recipe Tips Keto Cheesecake Fat Bombs

The Base Layer

As you begin to mix the base ingredients together, make sure the butter is melted. Otherwise, you will get clumps of butter throughout the mixture and the fat bombs won’t taste perfect.

Another tip: When you are spooning the mixture into the mini silicone tray, use a teaspoon to level out the top. It’s much easier to level out when the fat bombs are at room temperature than it is once they are frozen.

For extra bonus points: you can add either 1 teaspoon of natural strawberry extract or natural banana extract to create a seriously delicious flavour in the cheesecake base.

Top Layer

Be sure to slowly pour the mixture into the cupcake moulds on top of the cream cheese layer.

Why? You can always fill them up later, but it’s much harder to remove excess once inside the moulds. They can also overflow easily.

Frequently Asked Questions

Can These Keto Cheesecake Fat Bombs Be Made DAIRY FREE?

Sure!  All you have to do is replace the cream cheese AND butter with coconut cream. You will get a similar texture, but unfortunately, they will taste like coconut.

Can I Use Stevia Instead Of Erythritol?

If replacing erythritol with liquid stevia, add 6-9 drops of stevia for the base and 3 drops for the top.

Similar Keto Cheesecake Fat Bombs Recipes

Coconut Oil Cheesecake Fat Bombs

To make these fat bombs into a coconut oil based fat bomb, simply replace the butter with coconut oil. It works well as I’ve tried it multiple times.

Strawberry Cheesecake Fat Bombs

I’ve experimented with blending strawberries in the bottom layer, and blueberries in the top layer. The only difference? Instead of putting cocoa in the top layer, add 50 g of blueberries, and blend it together.

The fat bombs will look like the picture below:

Lemon Cheesecake Fat Bombs

To make these fat bombs into a lemon cheesecake fat bomb, replace the vanilla in the base with lemon flavouring. Also, use blueberries for the top layer (as shown in the strawberry fat bombs above).

Chocolate Cheesecake Fat Bombs

Instead of adding vanilla to the base, simply add 1 teaspoon of cocoa powder. The result will be a fat bomb with a creamy chocolate base and a crispy chocolate top.

Vanilla Cheesecake Fat Bombs

Add vanilla seeds to the bottom section. Scrape the seeds from 1/2 a vanilla bean and mix into the base.