These incredible cream cheese fat bombs taste just like cheesecake – only even better! They’re gluten free and completely keto with 0g net carbs per fat bomb! Easy to make and no actual cooking required. The hardest part will be eating just one!
What Makes These Cream Cheese Fat Bombs So Good
- Even the most fat-adapted keto eaters get hit by those sweet tooth cravings every now and then, and these keto cream cheese fat bombs are exactly what you need when it happens! They’re rich and creamy with just a little bit of keto-friendly sweetener and an amazing cinnamon-y coating.
- Fat bombs are perfectly portioned so it’s easy to monitor your macros. They’re a great boost of fat, too, especially when they come with zero net carbs.
- They’re a great option for a keep-on-hand treat! Refrigerate them in an airtight container and they’ll keep up to two weeks. Make sure to keep them refrigerated (or frozen) whenever you’re not actively eating them, because the cream cheese mixture will soften at room temperature.
Key Ingredients for Cream Cheese Fat Bombs
Cream Cheese – We always recommend using Philadelphia brand original cream cheese for any keto recipe because it’s got the lowest carb count of any cream cheese we’ve been able to find. Use regular, full-fat cream cheese, too. Low fat, fat-free, and reduced fat products usually contain added sugars to make up for the flavor lost by processing out the fat. Plus keto eaters need a higher daily fat intake!
Keto Cookies – We’re using HighKey Snickerdoodle Mini Cookies for these cream cheese fat bombs because 1) the cookies are really freaking good and 2) they seriously make the fat bombs taste just. like. cheesecake. You won’t believe it! You can use any keto cookies you like for this recipe, though. Don’t be afraid to play with the flavors!
- Pumpkin cheesecake fan? When autumn rolls around, swap the original cream cheese for a pumpkin cream cheese and whip up the most incredible pumpkin cheesecake fat bombs. We’re talking life-changing incredible here.
- If the cream cheese mixture is too messy for your liking, stick the bowl in the freezer for a little while before you scoop the mixture into balls. This’ll help the cream cheese set up and make it a little easier to scoop. It needs to be soft enough for the cookie crumble to stick, though, so don’t leave it in the freezer too long.
- Only have granulated sweetener? No problem! You can pulse the granulated sweetener in a food processor until it’s the consistency of powdered (Confectioners’) sweetener!
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Keto Sweet Treats
- Keto German Chocolate Cake
- Keto Churros
- Soft Keto Peanut Butter Cookies
- Keto Whipped Cream
- Keto French Toast
- 3-Ingredient Keto Peanut Butter Cups
- Keto Red Velvet Cake
- Keto Chocolate Mousse
Cream Cheese Fat Bombs
- Large mixing bowl
- Hand mixer or stand mixer
- Cookie scoop with release handle (or regular tablespoon)
- Plate or bowl (for crumbled cookies)
- Baking sheet
- Parchment paper
- 8 ounces cream cheese softened
- 4 ounces butter softened
- 3 tablespoons Confectioners' Swerve or other powdered erythritol
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 package (2 ounces) HighKey Snickerdoodle Mini Cookies or other keto cookies, crumbled, see Notes
- Add cream cheese, butter, Swerve, lemon juice, and vanilla to a large bowl.
- Mix all ingredients together on low speed until smooth and creamy.
- Using a cookie scoop or tablespoon, scoop cream cheese mixture into balls. Quickly roll each ball individually between palms to smooth, then roll in crumbled cookies to coat.
- Place coated fat bomb on baking sheet lined with parchment paper. Repeat until all cream cheese mixture has been used.
- Place baking sheet in freezer for at least 30 minutes to allow fat bombs to set up.
- When set up, remove fat bombs from baking sheet and enjoy! Keep refrigerated unless actively eating, as the cream cheese mixture will soften at room temperature.
- If you’re making larger fat bombs, you may need 2 packages of cookies to fully coat. HighKey Snickerdoodle Mini Cookies make these fat bombs taste just like cheesecake, but you can use any keto cookies you like to coat the cream cheese balls. Don’t be afraid to play with the flavors! Note: other brands of keto cookies may not be gluten-free. HighKey Snickerdoodle cookies are.
- I love Swerve Sweetener, but you can use any sweetener you like. Monkfruit would work great, and so would a few drops of liquid Stevia.
- Philadelphia Original Cream Cheese has the lowest carb content of any cream cheese we’ve found.