Description
These no-bake keto cheesecake fat bombs are a quick, low-carb dessert that requires only 5 minutes of active prep time. They are creamy, sweet, and perfect for satisfying late-night cravings without breaking your diet.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (120ml) refined coconut oil, melted and cooled
- 1/2 cup (60g) powdered confectionery sweetener (erythritol or allulose blend)
- 2–3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
Instructions
- Cut the cream cheese into cubes and let it soften on the counter for 30 minutes, or microwave in 10-second intervals until soft but not melted.
- In a mixing bowl, combine the softened cream cheese, powdered sweetener, vanilla extract, and lemon juice. Mix with a hand mixer or fork until completely smooth and lump-free.
- Melt the coconut oil and let it cool until liquid but not hot. Slowly drizzle it into the cream cheese mixture while stirring constantly. Add the heavy cream and mix until fully combined and glossy.
- Spoon or pipe the mixture into ice cube trays or silicone molds, filling them almost to the top.
- Freeze for at least 2 hours, or until completely solid.
- Pop the fat bombs out of the molds and store in an airtight container in the freezer.
Notes
Ensure the cream cheese is fully softened to avoid lumps. Do not use hot coconut oil as it will melt the cream cheese and cause separation. Use powdered sweetener only, as granular sweetener will not dissolve in the cold fat. These are best eaten frozen.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sodium: 10
- Fat: 9
- Saturated Fat: 7
- Carbohydrates: 1
- Protein: 1
Keywords: keto, low carb, fat bombs, cheesecake, no bake, dessert, sugar free, gluten free