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3-Ingredient Keto Cheesecake Fat Bombs Recipe

3-Ingredient Keto Cheesecake Fat Bombs

Creamy, rich, and lightly sweet keto cheesecake fat bombs made with only cream cheese, butter, and powdered erythritol. They are prepared in about 10 minutes and chilled until firm.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g; 1 stick) Unsalted butter, softened
  • 1/2 cup (approximately 75-85 g) Powdered erythritol or powdered keto sweetener

Method
 

Step-by-Step
  1. Let the cream cheese and butter soften to room temperature. They should be pliable and easy to press, but do not melt them.
  2. Beat the softened cream cheese and butter with a hand mixer until the mixture is smooth, light, and fluffy.
  3. Add the powdered erythritol gradually, beating after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
  4. Spoon or pipe the cheesecake mixture into silicone mini-muffin molds, candy molds, or small paper liners.
  5. Freeze for about 30 minutes to firm the fat bombs quickly, or refrigerate for 1 hour or longer.
  6. Store the finished fat bombs in the refrigerator for a soft texture or in the freezer for firmer pieces. Let frozen fat bombs stand for a few minutes before eating.

Notes

Use softened, not melted, cream cheese and butter for the smoothest mixture. Powdered sweetener blends more cleanly than granulated erythritol. If using granulated sweetener, pulse it in a blender first to reduce a gritty texture.