Sarah and I have never made fat bombs before this but we decided to give it a go after trying some before this! These are absolutely delicious. We got the base recipe from GimmeDelicious, please check it out! We have tweaked the recipe and added some modifications.

What Do I Need To Make keto cheesecake fat bombs?

You will need: (for the filling)

This makes two HUGE batches, so only use half if you are only making one flavor

16 ounces softened cream cheese

8 ounces softened unsalted butter

6 tablespoons powdered Allulose and 10-15 Stevia drops

8 ounces heavy cream

For the flavoring:

Emily’s combo:

1/2 cup ground lightly salted/roasted pistachios

1 cup frozen raspberries

3 tablespoons allulose

10 drops of liquid stevia

Melted Lily’s White Chocolate to drizzle on top

Sarah’s combo:

1/4 cup lime juice

2 tablespoons lime zest

1 cup frozen blackberries

3 tablespoons allulose

10 drops of stevia

Kitchen Equipment needed

We used these Silicone Molds for these fat bombs, they are very versatile and you can use them to make other keto friendly candies, chocolates, and even egg bites!

You can also use a muffin tin, like this 24 count mini muffin tin that we own, I would spray the muffin tin with avocado oil so that the fat bombs come out easily.

Things we learned about Making Keto Cheesecake Fat bombs

Make sure to have patience! Let the fat bombs freeze for at least 3-4 hours or overnight before you remove them from the molds
Make them to suit your own needs serving size wise.
Store them in the freezer and allow to thaw before eating if you use additional liquid (like a lot of lime juice like Sarah did)
These are very customizable and you can add so many different combos, don’t be afraid to experiment!

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No Bake Cheesecake Fat Bombs

Yield: 24

Author: Emily

Prep time: 10 MinCook time: 10 MinInactive time: 3 HourTotal time: 3 H & 20 M

Ingredients

Base Recipe (Makes 24 small fat bombs)

16 ounces softened cream cheese
8 ounces softened unsalted butter
6 tablespoons powdered Allulose
15 drops of liquid stevia
8 ounces heavy cream

Raspberry Pistachio filling

1 cup frozen raspberries
3 tablespoons allulose
1/4 cup water
10 drops of stevia
1/2 cup crushed pistachios

Blackberry lime filling

1 cup frozen blackberries
1/4 cup water
3 tablespoons allulose
10 drops of stevia
1/4 set aside lime juice
the zest of 2 limes (about 2 tablespoons)

Instructions

Prepare your fillings by cooking down your fruit on low heat with the water and sweeteners, mash it down until combined. Set aside
Beat together your cream cheese, butter, heavy cream and sweeteners until thoroughly combined and smooth.
Divide into two.
In one half, fold in the crushed pistachios.
In the other half, fold in the lime juice and zest.
Fill your silicone mold half way, add a teaspoon of the filling, fill up the rest of the way and use a toothpick to swirl the filling.
Freeze for at least 2-3 hours. Store in the freezer and allow to thaw before eating.

Nutrition Facts

Calories

173.41

Fat (grams)

16.06

Sat. Fat (grams)

8.59

Carbs (grams)

4.22

Fiber (grams)

1.00

Net carbs

3.24

Sugar (grams)

1.47

Protein (grams)

1.46

Sodium (milligrams)

61.04

Cholesterol (grams)

39.41

Cheesecake Fat Bombs