Keto Fat Bombs With Cream Cheese

Other “worth-saving” cheese dessert recipe that low-carb eaters and cheesecake addict should get on hand is Keto fat bombs with cream cheese.

Made with cream cheese, melted butter, vanilla extract, refined coconut oil and Erythritol with a tasty mix of cocoa powder on top, these fat bombs are packed with 312 calories and only 1 gram of net carbs per serving. Amazing, right?

For this reason, we introduce an easy recipe for keto fat bombs with cream cheese to serve right at home. If you prefer homemade food or love adding these to your low-carb diet, this recipe must be perfect.

Keto Fat Bombs With Cream Cheese

Recipe by Anna SmallingCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

312

kcal

Other “worth-saving” cheese dessert recipe that low-carb eaters and cheesecake addict should get on hand is Keto fat bombs with cream cheese.

Ingredients

• For the tart crust:

• 150 g cream cheese

• 50 g butter, melted

• 1/4 cup refined coconut oil

• 1 tsp vanilla extract

• 1 tbsp Erythritol

• For the topping:

• 1 tsp cocoa powder

• 1/2 cup refined coconut oil

• 2 tsp Erythritol

Directions

• In a medium mixing bowl, add butter and cream cheese. Whisk with an electric mixer until combined.
• Add in vanilla, erythritol and coconut oil. Mix until well blended.
• Grab a silicone mini cupcake tray and portion the base layer out into 12 sections.
• To make the tart base, smooth the top flat with a small teaspoon. Place in the freezer for 20 minutes until relatively hard.
• In another bowl, mix coconut oil, cocoa powder and erythritol. Pour the mixture over the semi frozen base layer, and freeze for 4 hours.

Notes

• Garnish the fat bombs with fresh strawberry or any other fresh fruits to your liking while keeping your low-carb diet on track.

Keto Fat Bombs With Cream Cheese – Tips & Notes

Quick & Easy:
This recipe takes just 10 minutes of prep and 4 hours of freezing time. Most of the time is hands-off, making it perfect for prepping in advance.

Tips for Best Results:

• Silicone Tray: Use a silicone mini cupcake or candy mold for easy removal without breaking the fat bombs.
• Coconut Oil: Ensure the coconut oil is refined and fully melted before mixing. This helps create a smooth, even layer.
• Mixing: Beat the cream cheese and butter thoroughly to avoid lumps in the tart base.
• Freezing: Freeze the base layer before adding the topping to prevent layers from blending together.
• Serving: Allow fat bombs to sit for 2–3 minutes at room temperature before eating if they are too hard straight from the freezer.

Serving Suggestions:

• Enjoy as a quick keto dessert, snack, or energy boost.
• Pair with coffee or a low-carb hot chocolate for an indulgent treat.

Storage:

• Store in an airtight container in the freezer for up to 2 weeks.
• Individually wrap in parchment paper for easy grab-and-go portions.

Variations:

• Add a few drops of flavored extracts like mint, almond, or orange to the base for variety.
• Sprinkle crushed nuts, unsweetened coconut flakes, or cocoa nibs on top for added texture.
• Swap the cocoa topping for a sugar-free chocolate ganache or peanut butter layer to change flavors while keeping it keto-friendly.

These keto fat bombs with cream cheese are a rich, low-carb, and gluten-free dessert that delivers creamy, chocolatey satisfaction with just 1 gram of net carbs per serving. Perfect for anyone following a ketogenic lifestyle or craving a guilt-free sweet treat.