These creamy, delectably sweet fat bombs are the perfect keto dessert or snack! They taste so much like cream cheese frosting or cheesecake and are perfect when you’re craving a sweet or just need to increase your daily fat intake.
What You’ll Need To Make This Recipe
Cream cheese
Butter or coconut oil
Heavy cream
Powder erythritol
Vanilla extract
Cinnamon
How To Make Cream Cheese Bombs
Place all the ingredients in a medium mixing bowl.
Mix with an electric mixer until everything is creamy, usually about five minutes.
Place the bowl with the cream cheese mixture in the freeze for about 30 minutes until it has firmed.
Scoop the cream cheese with a ice cream scoop and place the scoops on a cookie sheet.
Refrigerate the tray for a couple hours or freeze for 30 minutes.
Once the scoops are set, transfer to an airtight container.
Top Tips For Making
- Your cream cheese bombs will keep in the fridge for about 2 weeks (although they tend to get eaten way before that!).
- You can line your cookie sheet with some parchment paper to help your bombs from sticking.
- Switch up the flavor of your cream cheese bombs by omitting the cinnamon and instead adding a squeeze of lemon or lime juice, a little cocoa powder, or whatever you can think of!
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-friend 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 Recipes
We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.
Cream Cheese Fat Bombs
Equipment
- Mixer
Ingredients
- 8 ounces cream cheese room temperature
- 4 ounces butter or coconut oil
- 4 ounces heavy cream
- 4 tablespoons erythritol powdered style
- 3 teaspoons vanilla extract
- 1/2 teaspoon cinnamon powder optional, See Notes for flavor variations
Instructions
- Place all the ingredients in a medium mixing bowl.
- Mix with an electric mixer until everything is creamy, usually about five minutes. Place the bowl with the cream cheese mixture in the freeze for about 30 minutes until it has firmed.
- Scoop the cream cheese with a ice cream scoop and places the scoops on a cookie sheet. Refrigerate the tray for a couple hours or freeze for 30 minutes. Once the scoops are set, transfer to an airtight container.
Notes
- Storage: Keep in airtight container in the fridge up to 2 weeks.
- Flavor variations: Omit cinnamon and add a squeeze of lemon or lime juice or a tablespoon or two of cocoa powder, to taste.
- Notes: Line cookie sheet with parchment paper if bombs are sticking.
Nutrition
- Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for around 5 minutes or until creamy.
- Place the mix in the freezer until firm, around 30 minutes, then scoop into balls with an ice cream scoop onto a cookie sheet. Place in the refrigerator to set for 1-2 hours or in the freezer for 30 minutes.
- Transfer into an airtight container. Refrigerate for up to 2 weeks.
[…] Cream Cheese Fat Bombs […]