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3-Ingredient Cheesecake Keto Fat Bombs Recipe

3-Ingredient Cheesecake Keto Fat Bombs

Cream cheese, butter, and powdered keto sweetener combine into rich, smooth, no-bake cheesecake fat bombs. Make approximately 16 to 20 pieces and chill until firm.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g; 1 stick) Unsalted butter, softened
  • 1/4 cup (about 28-32 g) Powdered erythritol or another powdered keto sweetener

Method
 

Step-by-Step
  1. Let the cream cheese and butter soften at room temperature without melting. Add both to a mixing bowl and beat with a hand mixer until completely smooth and fluffy.
  2. Add the powdered keto sweetener gradually while mixing on low speed. Scrape down the sides of the bowl as needed, then beat until the sweetener is evenly incorporated and the mixture looks creamy.
  3. Scoop or pipe the mixture into small silicone molds, mini muffin cups, or onto a parchment-lined tray. A 1-tablespoon scoop makes approximately 16 to 20 fat bombs, depending on portion size.
  4. Refrigerate the portions for about 1 hour, or freeze them for 30 to 45 minutes, until firm. Serve chilled, and allow frozen pieces to sit at room temperature for a few minutes before eating.

Notes

Use powdered rather than granulated sweetener for the smoothest texture. Refrigerate for up to about 1 week or freeze in an airtight container for roughly 1 to 2 months.