Keto Cheesecake Fat Bombs

Keto cheesecake fat bombs are an easy low carb treat that you can make with only 3 ingredients. They are a rich, smooth and oh-so-satisfying dessert or afternoon pick-me-up.

Cream cheese fat bombs are one of the most popular keto snacks, and for a good reason. You can prepare them in minutes, they are easy to customise and they taste delicious.

This keto fat bomb recipe uses a simple cheesecake base mixed with the keto caramel sauce I posted a couple of weeks ago. I think it's absolutely mouthwatering in this recipe.

Jump to:

• What are fat bombs? 
• Ingredients
• Instructions
• Expert Tips
• Dairy-Free Fat Bombs
• Recipe Variations
• Storage
• More Keto Fat Bomb Recipes
• Recipe

What are fat bombs? 

Fat bombs are little yet satisfying morsels that come in handy when you feel like a treat. They can be sweet or savoury.

In the in the world of low carb and keto eating, fat is not your enemy. In fact, is good! Fat is the fuel that replaces carbohydrates and keeps hunger at bay.

Ingredients

Here are the ingredients we need:

Cream Cheese - Must be full fat. Mascarpone is also an option.

Butter - It is essential that the butter is very soft, so it easily mixes with the cream cheese.

Caramel - This adds flavor and replaces the need for additional sugar substitute. You can replace this with a keto maple syrup such as by Lakanto for a similar flavor. Or, use allulose.

Sea Salt - Optional, but I recommend it because it enhances the flavor of the caramel. Omit this if you are using salted butter or the caramel contains salt.

See the recipe card for full information on ingredients and quantities.

Instructions

It is really quick and easy to make salted caramel keto cheesecake fat bombs. Here are the basic steps. For more details, scroll down to the recipe card.

STEP 1

Add the cream cheese and butter to a large mixing bowl and whisk together using an electric blender until combined.

Tip: Make sure the butter is very soft. You can warm it in the microwave for 20-30 seconds to soften it up.

STEP 2

Whisk through 3 heaped tablespoons of cooled caramel.

STEP 3

Spoon 1 tablespoon of cheesecake mix into silicone muffin moulds and add a drizzle of caramel into the centre. I used 1 heaped tablespoon of caramel across the 6 silicone cups.

STEP 4

Top the caramel drizzle with the remaining cream cheese mixture and smooth the top with the back of a teaspoon. Freeze the cream cheese fat bombs for 2 - 4 hours, or until they are fully set.

Expert Tips

When adding caramel to the cream cheese layer, spoon it in the middle of the cup rather than the edges. This helps the fat bombs retain their shape.

If the caramel ends up on the sides, the fat bombs get stickier as they melt.

Spoonable Caramel

A soft caramel works best for this recipe. So, when you make your caramel, only cook it for 5-7 minutes.

Silicone Moulds 

Silicone moulds come into their own for freezer recipes. If you use one, you can release the fat bombs out of the mould with ease.

Use cupcake moulds for larger and thinner fat bombs. I used moulds with a diameter of 4.5 cm at the bottom and filled them 1.5-2 cm high. Or go for mini moulds and you’ll get a higher yield. 

You could even use a silicone ice cube tray! This way you'd end up with bite-size nuggets.

Dairy-Free Fat Bombs

Make it dairy-free: Use coconut cream instead of the cream cheese and coconut oil in place of the butter.

Recipe Variations

This salted caramel cheesecake fat bomb recipe is based on a basic cream cheese fat bomb.

Essentially, you can use cream cheese and butter in the same quantity as stated in this recipe and add either allulose or a powdered sweetener of your choice.

Then, it's up to you to experiment with different flavors or include add-ins to vary the texture.

Here are a few ideas which you can use as a starting point:

• Strawberry: Add ¼ cup of chopped strawberries
• Raspberry: Add ¼ cup of raspberries
• Blueberry: Add ¼ cup of blueberries
• Lemon or lime: Add 2 teaspoons of lemon juice or lime juice
• Nut butter: Add 3 tablespoons of peanut butter or almond butter
• Chocolate: Mix 2 tablespoons of unsweetened cocoa powder into the mixture.

Lemon juice is also a good addition to any fruity fat bombs. Vanilla extract works with the nutty and the chocolatey ones.

Toppings and Add-ins

• Chopped nuts and seeds
• Keto candied pecans
• Shredded or desiccated coconut
• keto cookie dough
• sugar free chocolate chips
• melted dark chocolate
• Cacao nibs
• Freeze-dried raspberries
• keto granola

Storage

Keto cheesecake fat bombs must be stored in the freezer. I put them in an airtight container so they don't take on that freezer smell. You can store them for up to 6 months.

Allow to come to room temperature slightly to soften (2-5 minutes), or enjoy as frozen fat bombs.

More Keto Fat Bomb Recipes

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Recipe