These Keto Chocolate Cream Cheese Fat Bombs are smooth, creamy chocolate keto snacks to fix your sweet tooth on your keto journey. Bonus, one of these cream cheese fat bombs contains only 1.6 grams of net carbs and as much as 14 grams of fat to keep you full for hours!
You deserve a sweet treat, even on a keto diet and keto fat bomb recipes are the best keto-friendly snacks. They are high in fat to keep you full, taste like a regular dessert but without the sugar to bring you minimal carbs.
What are keto cheesecake fat bombs?
Keto cheesecake fat bombs are single-serve keto cheesecakes to eat as a snack when you crave sugar. To make these keto chocolate fat bombs, you need:
- Cream cheese – softened your block of cream cheese at room temperature for 1 hour before using it in the recipe. Don’t exceed 1 hour to avoid bacteria growth. Learn why Cream Cheese is a good keto-friendly dairy product.
- Melted butter – I love to use unsalted butter in fat bomb recipes but if you love a touch of salt in your treats, feel free to use salted butter.
- Sour cream – this is the magic ingredient to add a tangy cheesecake flavor to your fat bombs.
- Powdered erythritol or any powdered keto sweetener you love, like allulose or monk fruit erythritol blends. Learn how to convert keto sweeteners!
- Vanilla extract
- Unsweetened cocoa powder
Prepare the chocolate cheesecake batter
First, beat the softened cream cheese, vanilla extract, and sour cream in a large mixing bowl using an electric beater. It takes about 45 seconds to form a fluffy cream cheese batter.
Then, stop the beater and add the remaining ingredients, unsweetened cocoa powder, powdered erythritol, and beat again until it forms a fluffy chocolate cheese batter.
Place the bowl with the cheesecake batter in the fridge for 10 minutes to slightly firm up the mixture. In fact, the batter is very sticky, and placing the bowl in the fridge makes it easier to roll the fat bombs in the next step.
Prepare a plate or silicone mold.
Meanwhile, prepare a plate covered with parchment paper or two 12-hole silicone muffin pans. Then, use coconut oil to grease the paper or the muffin pan.
Shape the fat bombs
Now, remove the bowl from the fridge and lightly oil your hands with coconut oil.
Then, scoop out about 25g/9oz of batter from the bowl using a tablespoon. Then, roll the batter into a ball between your hand palm.
The batter is sticky, and you won’t form perfectly round balls, and that’s fine. You will be able to smoothen the surface of the fat bombs in the next steps.
Freeze for 15 minutes
Place each fat bomb onto the plate or in the silicone muffin pan. Then, freeze for 15 minutes to firm up the cheesecake batter.
Finally, remove the fat bombs from the freezer and roll again each of them between your hands to improve their aspect and shape.
How to dip fat bomb in sugar-free chocolate?
This is optional, but dipping your fat bomb into sugar-free melted chocolate adds a delicious crunchy chocolate shell around the fat bombs.
You’ll love the balance of crunchy chocolate and melt-in-your-mouth cheesecake batter. It brings these simple fat bombs to the next level.
To make the chocolate shell, melt sugar-free chocolate chips and coconut oil in a microwave-safe bowl. Microwave by 30-second bursts, stirring between each time to avoid burning chocolate.
Then, use two forks to hold the fat bomb and dip it into the melted chocolate. Next, wait a few seconds above the bowl to give the extra melted chocolate time to drop back into the bowl.
Finally, place the dipped keto chocolate cream cheese fat bomb onto the plate and freeze again for 15 minutes or until the shell is hard.
How to store keto cream cheese fat bombs?
These keto chocolate cream cheese fat bombs store very well in the fridge in a sealed container. If you don’t add the chocolate shell, space up the fat bombs in the box to prevent them from touching each other and sticking together.
Another option is to place each of them into a muffin paper case or roll each fat bomb in unsweetened desiccated coconut to protect them.
Nutrition panel without the chocolate shell
If you are after a quick snack on your keto diet, you probably don’t feel like adding the chocolate shell around these chocolate cream cheese fat bombs.
So below, I listed the nutrition panel for your fat bombs made without the chocolate shell. As a result, each chocolate fat bomb will be lighter and weighs about 25 g/0.9oz:
One fat bomb without a chocolate shell contains:
Calories: 108.6 kcal
Net carbs: 1.2g
Jump to the recipe below for the nutrition panel with a chocolate shell. The shell only adds 0.4 net carbs per fat bomb.
Tips to create more chocolate fat bomb flavors!
These are keto chocolate cheesecake fat bombs, but you can make keto chocolate peanut butter fat bombs using the same recipe.
Replace the sour cream with the same amount of healthy fats from nut butter or seed butter, including the keto-friendly options below:
Keto fat bombs add-ons and toppings
Feel free to add some chocolate chips in your batter or roll the fat bombs in keto-friendly toppings like:
- Chopped peanuts
- Sliced almonds
- Unsweetened desiccated coconut
- Unsweetened cocoa powder
- powdered erythritol – to boost their sweetness
- Cocoa nibs or finely chopped sugar-free chocolate, as seen in the pictures above.
More keto fat bomb recipes
I love to share keto low-carb recipes to fix your sweet tooth and especially fat bombs. Below I listed more keto fat bomb recipes, including some that are dairy-free or keto-vegan-approved.
Made these chocolate cheesecake keto fat bombs? Share a review or comment below! I love to hear back from you,
Chocolate Cheesecake Fat Bombs
Fudgy, chocolate cream cheese fat bombs with only 1.6g net carbs per serving and perfect to reach your fat macros and fix your sweet tooth with no guilt.
14 fat bombs (30g/1oz each, including coating)
Before you start, remove the cream cheese from the fridge one hour before making the recipe.
In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Using an electric beater, beat for 30-45 seconds until fluffy.
Stop beater, add the melted butter, powdered erythritol, and unsweetened cocoa powder.
Beat again for about 1 minute until it forms a creamy chocolate cheesecake batter.
Place the bowl in the fridge for 10 minutes to firm up the batter and make it easier to roll.
Meanwhile, cover a plate with parchment paper and lightly oil the paper with coconut oil. You can also use silicone muffin pans. Lightly oil each muffin hole before using.
Remove the bowl from the fridge, lightly oil your hands with coconut oil or butter, scoop out about 1 1/2 tablespoon of batter from the bowl and roll the batter between your hands to form a ball. The batter is sticky, and that’s normal. If you can’t shape a lovely round ball, you will be able to reform them in the next step. Place each fat bomb on the plate.
Repeat until your form 14 fat bombs, and then place the plate in the freezer to harden the fat bombs. Meanwhile, prepare the chocolate coating.
In a microwave-safe mixing bowl, add the sugar-free chocolate chips and coconut oil.
Microwave the bowl by 30-second bursts, stirring between until the chocolate is melted and shiny.
Remove the plate from the freezer. If you want, oil your hands again and roll each fat bomb to smoothen their surface. Then, use two forks to dip each chocolate fat bomb into the melted chocolate. Wait a few seconds above the bowl to drain the extra melted chocolate.
Place the dipped chocolate fat bomb on the plate covered with parchment paper and repeat until all fat bombs are covered with chocolate.
Place the plate in the freezer again for 12-15 minutes or until the chocolate shell is set.
Net carbs: 1.2 g
Protein: 1.5 g
Fat: 11.2 g
Fiber: 0.5 g
Chocolate Cheesecake Fat Bombs
Amount Per Serving (1 fat bomb with shell (1oz/30g))
Calories 140 Calories from Fat 128
% Daily Value*
Saturated Fat 8.7g54%
Trans Fat 0.2g
Vitamin A 390.4IU8%
Vitamin C 0.1mg0%
Net Carbs 1.6g
* Percent Daily Values are based on a 2000 calorie diet.