About this recipe

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.

Instructions

1. 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. 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. 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. 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.