Want a fantastic sweet snack that’s low-carb, creamy, and dessert-delicious? Say hello to these two-bite cheesecake fat bombs. As the name suggests, they’re a lip-smacking way to up your fat macros and treat yourself at the same time. Make a batch and store them for grab-and-go satisfaction anytime; they keep, sealed airtight and refrigerated for 2 weeks or frozen for 2 months. FYI, this recipe calls for a stand mixer, but you can also use a hand mixer or good old fashioned elbow grease (i.e. a bowl and spoon).
Keto Cheesecake Fat Bombs
Ingredients List
- 8 oz cream cheese, at room temperature
- 8 Tbsp (4 oz) butter, at room temperature
- ½ cup powdered erythritol-based sweetener (like Swerve)
- 2 Tbsp fine almond meal
- 1½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 1/2 cup toasted almonds, finely chopped
Instructions
- Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat until combined. Add the sweetener, almond meal, vanilla, and almond extract. Beat until smooth.
- Scoop or hand roll 24 (1 tablespoon-size) balls of the cheesecake mixture onto the prepared baking sheet. Refrigerate for at least 30 minutes.
- Place the chopped toasted almonds in a shallow bowl or pie plate. Roll each chilled ball in the nuts to coat, roll it in the palms of your hand reshape it into a ball, then roll in the nuts again and return it to the prepared baking sheet.
- Refrigerate the fat bombs for 30 minutes to set. Keep refrigerated until use.
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Great little treats!
Half of the sweetener is plenty sweet!
These fat bombs are terrific. I have made this recipe several times. Most recently, instead of using almond extract, I used the zest of an orange and a little lemon zest, too. And instead of almonds, I rolled them in ground unsweetened coconut. Delicious.
We love it when you share ways to create different versions of our recipes! Thanks, Shari.
Love these fat bombs. I added Chocolate Hazelnut powdered C8 to it….yummy!
My first batch was wayyyy to sweet. Do not do 1/2 cup sweetener. Start with 1/8 cup! I had to do 4x the recipe to save it.
After that it was great. I made 3 versions: chocolate, strawberry rolled in coconut and vanilla rolled in almond.
Andy! Thanks for the feedback! Can you tell us what sweetener you used? And can you confirm it was a powdered version (important). We are careful to never make overly sweet treats, so we’d like to get some insight on whether we need to alter or clarify to ensure others don’t have your experience. Feel free to write us at recipereviews@keto-mojo.com and thanks again. Your feedback is important to us!
After reading this comment, I did some experimenting by adding just a fraction of the sweetener. I landed on 1/4 cup and feel like it is `sweet` enough. I am not looking for cheesecake with sugar, so I think being Keto, it makes sense to want less sweetness here.
These are amazing, though, to be clear.
easy to make and delicious
Just made these for the first time and they’re delicious. I used monk fruit with erythritol sweetener and only used half the amount, I haven’t had anything sweet in two months so they taste plenty sweet. This is the first dessert I’ve made since starting keto and I’m a bit afraid that these are too good.
Yummy 😋