Name: Keto Chocolate Cheesecake Fat Bombs Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 ounces cream cheese, at room temperature; 1/2 cup heavy cream; 1/2 cup unsalted butter, melted; 1/4 cup unsweetened cocoa powder; 2 tablespoons powdered erythritol or any keto-friendly sweetener; 1 teaspoon vanilla extract; Chocolate shavings from any chocolate bar (optional)

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Introduction

These Keto Chocolate Cheesecake Fat Bombs are a perfect low-carb treat that satisfies sweet cravings without the guilt. Creamy, chocolatey, and easy to make, they’re ideal for a quick energy boost or a delicious snack any time of day.

The image shows a close-up view of round chocolate mousse balls stacked together on a white marbled surface, with one ball cut in half placed on top, revealing soft, light brown mousse inside. Each mousse ball's outer layer is coated with small, dark chocolate shavings that create a rough texture and dark brown color contrast against the creamy mousse. The mousse inside looks smooth and airy with a soft, whipped texture. The balls form a pile that fades gently into a bright, simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup heavy cream

1/2 cup unsalted butter, melted
1/4 cup unsweetened cocoa powder

2 tablespoons powdered erythritol or any sweetener
1 teaspoon vanilla extract

Chocolate shavings (for coating, optional)

Instructions

Step 1: In a mixing bowl, beat the softened cream cheese with an electric beater until light and smooth, about 1 minute.
Step 2: Add heavy cream, melted butter, cocoa powder, powdered erythritol, and vanilla extract. Beat again for 1-2 minutes until a creamy batter forms.

Step 3: Cover the bowl and place it in the freezer for 10 minutes to let the batter firm up slightly.
Step 4: While chilling, shave some chocolate from a chocolate bar and spread the shavings on a plate.
Step 5: Scoop out portions of the cream cheese batter and place them on parchment paper. Roll each portion in the chocolate shavings until evenly coated. Repeat with the remaining batter.

Step 6: Place the coated fat bombs in the fridge for 5-10 minutes to harden before serving.

Tips & Variations

Use flavored extracts like orange or almond to add a different twist to the cheesecake flavor.
Replace erythritol with your preferred low-carb sweetener, adjusting the amount to taste.

Skip the chocolate shavings coating for a smoother texture or roll in crushed nuts for added crunch.

Storage

Store the fat bombs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. To serve, thaw in the fridge for 10-15 minutes before enjoying.

How to Serve

A close-up view of several round chocolate truffles piled together, each coated unevenly with dark chocolate shavings. The top truffle is cut in half, showing two layers: a smooth, light brown creamy interior with a soft texture, and a thin, darker chocolate outer shell studded with shavings. The truffles are resting on a white marbled surface with a soft, bright background, making the rich chocolate colors stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other low-carb sweeteners like stevia, monk fruit, or allulose. Adjust the amount based on sweetness preference and product instructions.

Are these fat bombs dairy-free?

This recipe contains cream cheese, heavy cream, and butter, which are dairy products. For a dairy-free version, you’d need to substitute with suitable non-dairy alternatives.