This post may contain affiliate links. Please read my full disclosure here.
Easy Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs is a quick dessert recipe with video perfect for ketosis diets and lifestyles! These bombs are gluten-free and loaded with healthy fats and only have 1 gram of net carbs each!
Calories: 112 Fat: 12G Net Carbs: 1G Protein: 1G
What are fat bombs?
Fat bombs usually combine things like coconut oil, nuts, butter, seeds, etc. Fat bombs are widely used by people that are following a keto diet. Keto diets are high in fat, very low in carbs, and usually, contain moderate protein. Energy is provided through fat that is consumed, thus the idea of a fat bomb. Once the body is in ketosis, it will begin to burn fat instead of carbohydrates.
If you have ever heard of Bulletproof Coffee, it may be easier to understand the purpose fat bombs. Bulletproof coffee is made with butter, often grass fed. There are claims that the balance of healthy fat helps support energy. Fat bombs are a tasty way to consume these healthy fats, quickly.
Cheesecake and peanut butter cookies are my FAVORITE desserts. For me they are unmatched. I believe I am partial to these because they aren’t overly rich and decadent. They pack the perfect amount of flavor.
Cream cheese is a low carb food. So naturally, I wanted to create a dessert recipe using it! I have heard a lot about Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips recently. These chocolate chips are stevia sweetened with no added sugar. They are also certified gluten-free, vegan, and non-GMO project certified.
Stevia is a natural sweetener that is plant-based. I have used to stevia for years and I really like it. According to the nutrition label, Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips a serving of 60 chocolate chips is equal to 1 gram of net carbs. That is pretty fantastic!
I have absolutely fallen in love with Swerve Sweetener! What I love most about Swerve is that is measures cup for cup like regular sugar. You do not have to convert the amount of sugar used for each recipe.
If a recipe calls for two tablespoons of sugar, you use two tablespoons of Swerve! It is literally that easy.
I have also cooked with Swerve Granulated Sugar. If you don’t have confectioners on hand you can blend the granulated version in a blender for about 30 seconds. This will create powdered sugar. You want the sugar to be powdered in this recipe. Otherwise you will be able to taste the granules when you eat the fat bombs!
The main ingredient in Swerve is erythritol. Erythritol is great for lightened-up desserts because it has a zero glycemic index. This means that it does not affect blood sugar or insulin levels. Insulin increases the storage of fat in fat cells.
These bites are so meal prep friendly. Add them to Ziploc bags and freeze for future use.
Shop the recipe!
This Bulletproof Brain Octane Oil is loaded with keto fat, perfect for energy boost (especially on those foggy days) and will get you into ketosis FAST! Purchase right from Amazon.
Watch the video here!
Pin this recipe for later here.
Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs
Easy Keto Low-Carb Chocolate Chip Cheesecake Fat Bombs is a quick dessert recipe perfect for ketosis diets and lifestyles! These bombs are gluten-free and loaded with healthy fats and only have 1 gram of net carbs each!
- 4 oz cream cheese softened at room temperature
- 4 tablespoons melted butter
- 1/4 cup coconut oil does not have to be melted
- 2 tablespoons zero calorie sweetener I used Swerve confectioners. If you aren't a huge fan of coconut oil, you may consider adding additional sweetener. The bombs will taste like coconut oil.
- 1/4 cup chocolate chips I used Lily's sweetened with stevia
- 1 teaspoon vanilla extract
Add the cream cheese, melted butter, coconut oil, sweetener, and vanilla extract to a mixing bowl.
Using a hand mixer or standing mixer, mix for a couple of minutes until smooth.
Fold in the chocolate chips. You can retain a few to add as a topping to each bomb if you wish.
You can either line a mini cupcake pan with cupcake liners or go without liners.
Spoon the mixture into the cupcake/muffin tin. The ingredients above will make 12 small fat bombs. Double the ingredients for 24 fat bombs.
Smooth the top of each bomb with a spoon or knife.
Freeze for 30 minutes. (I noticed the bombs had hardened around 30 minutes. I have also done 2 hours.)
Remove from the tray and serve!
Refrigerate these bombs for future use. If let out at room temperature the bombs will melt.
If you don't have confectioners on hand you can blend the granulated version in a blender for about 30 seconds. This will create powdered sugar. You want the sugar to be powdered in this recipe. Otherwise, you will be able to taste the granules when you eat the fat bombs!
I used Swerve confectioners. If you aren't a huge fan of coconut oil, you may consider adding additional sweetener. The bombs will taste like coconut oil. Add the additional sweetener in small doses, and taste repeatedly for desired taste.