Homii AI
Try free
Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

Creamy, indulgent, and totally guilt-free — these keto cheesecake fat bombs are the perfect low-carb treat to satisfy your sweet tooth. Made with just a handful of simple ingredients, they come together in minutes and freeze beautifully for an on-demand keto snack or dessert.

12 servings · Prep 15 min · Cook 60 min · Total 75 min

American · Dessert · Snack

Ingredients

Open in recipe scaler →

Filling

  • 8 oz cream cheese softened to room temperature
  • 3 tbsp powdered erythritol or powdered monk fruit sweetener
  • powdered monk fruit sweetener
  • 1 tsp vanilla extract pure
  • 1 tbsp fresh lemon juice
  • 0.25 cup sour cream full-fat

Crust

  • 0.75 cup almond flour blanched, finely ground
  • 2 tbsp unsalted butter melted
  • 1 tbsp powdered erythritol
  • 0.25 tsp ground cinnamon

Topping

  • 0.25 cup fresh strawberries thinly sliced

Equipment

  • Stovetop
  • Muffin Tin
  • Mixing Bowl
  • Hand Mixer
  • Airtight Container
  • Freezer
  • Wooden Spoon
  • Measuring Cups
  • Fridge
  • Cupcake Liner
  • Spatula
  • Measuring Spoons
  • Mixing Bowl (4 Quarts)
  • Ziploc Bag
  • Ziploc Bag (Pint Size)

Instructions

  1. In a small #[Mixing Bowl], stir together the @[Almond Flour], melted @[Butter], 1 tablespoon @[Powdered Erythritol], and @[Cinnamon] (if using) until the mixture resembles wet sand. Line a 12-cup mini #[Muffin Tin] with cupcake liners. Divide the crust mixture evenly among the cups (about 1 teaspoon each) and press firmly into the bottom with your fingertip or the back of a #[Wooden Spoon].
  2. In a medium #[Mixing Bowl], beat the softened @[Cream Cheese] with a #[Hand Mixer] on ^[medium speed] until completely smooth, about ~[1–2 minutes]. Add the 3 tablespoons @[Powdered Erythritol], @[Vanilla Extract], @[Lemon Juice], and @[Sour Cream]. Beat again until light and fluffy, scraping down the sides as needed.
  3. Spoon or pipe the cheesecake filling evenly over each crust base, filling the liners nearly to the top. Smooth the tops with the back of a #[Wooden Spoon]. Transfer the #[Muffin Tin] to the #[Ziploc Bag] and chill for at least ~[1 hour], or until the fat bombs are firm and set.
  4. Remove the fat bombs from the freezer and let them sit at room temperature for ~[5–10 minutes] before serving. Top each with a thin slice of fresh @[Strawberries] if desired. Store leftovers in an #[Airtight Container] in the freezer for up to ~[2 months], or in the fridge for up to ~[5 days].