Keto Cheesecake Fat Bombs

These keto cheesecake fat bombs are the perfect quick and easy dessert to enjoy at the end of a busy day.

Course Dessert

Cuisine American

Keyword Keto Cheesecake Fat Bombs

Prep Time 10

Chilling Time 1

Total Time 10

Servings

Calories 126kcal

In a large bowl, add the cream cheese and butter. Using a hand blender, whisk until combined and no lumps remain.
Add the heavy cream and whisk until light and fluffy.
Add the erythritol and vanilla extract, and whisk until combined.
You can use this mixture for the fat bombs, or you can carry on to add more flavoring. For this recipe we decided to add 2 tbsp of blended strawberries and lemon zest. Fold in a manner to achieve ribbons.
Freeze the mixture for 30 minutes to allow it to firm up.
Once firm, use a cookie scooper to shape the fat bombs into balls. Place in a cupcake silicone mold, or a lined cupcake tin.
Freeze for 1-2 hours to allow them to firm up properly.
Enjoy them as is or dip it in chocolate or shredded coconut.
Store in a ziploc bag in the freezer for up to 2 weeks. Take them out 10 minutes before eating to allow them to soften a little bit.

Net Carbs: 1

Notes:

You can use a whisk if you don't own a hand blender, but make sure all ingredients are equally at room temperature to avoid lumps. And you would have to whisk extra hard for the heavy cream to whip properly.
You can flavor these cheesecake bombs as you wish. Some ideas would be Shredded coconut, frozen blueberries, chocolate chips, etc.
You can use your preferred sweetener such as Swerve or liquid stevia. Just make sure not to use a granulated form of sweetener.