Vanilla Cheesecake Fat Bombs

Sometimes you just need a quick, creamy, semi-sweet treat. Did I mention this treat was guilt-free? I found this tasty recipe on My Keto Kitchen.

Recipe:

Servings: 16 fat bombs

Ingredients:

  • 8 oz. cream cheese
  • 2 tsp. vanilla extract
  • *1/2 cup Splenda or Truvia (granular form – not liquid)
  • 1 cup  heavy cream

Instructions:

  1. Put the cream cheese, vanilla and sweetener into your stand mixer and mix on low. Alternatively, put into a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
  2. Add half of the heavy cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as sweetener in its granulated form requires a little extra time to dissolve.
  3. Add the other half of the heavy cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
  4. Gently spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying. These also store well in the freezer. They firm up much better in the freezer, and make a great frozen treat!

Recipe Notes:

Yield: 16 fat bombs, each with: 10g Fat; 1g Protein; 1g carbohydrates

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

*Use may substitute any type of non-sugar, no-carb sweetener (1/2 cup equivalency of normal sugar).

Recipe adapted from: My Keto Kitchen

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59 Comments

  1. Are you using mini cupcake liners or the regular sized ones?

    Reply
    • Ginger Namgostar

      These are mini.

      Reply
  2. I made these and they’re fabulous! Thank you!

    Reply
  3. I only used 3 packets of organic Stevia and it was sweet enough. I also grated very dark chocolate and sprinkled on and topped with a strawberry sliver. Yummy!!

    Reply
    • I have individual stevia packets can I use those and how many should I use?

      Reply
    • 1/2C of Sweetner ??? I would only use 1Tablespoon…or maybe NONE of that fake crap.

      Reply
      • I used a little over a tablespoon of Stevia. That’s all I taste in these.

        Reply
        • Ginger Namgostar

          By chance, was it liquid stevia (the sweat-leaf type drops)? If so, those are much more concentrated. I will edit the recipe to indicate it calls for the granular form.

          Reply
        • Ginger Namgostar

          This also just occurred to me: By chance, are you new to the flavor of non-sugar/low-carb sweeteners? It’s possible you may find a different type of sweetener that you prefer, if the stevia doesn’t agree with your tase buds. If you have not yet joined Dr. Eric Westman’s Facebook community group, The Low-Carb Support Group by Dr. Eric Westman, I urge you to do so. There is a wealth of support and advice, and this is a great topic to discuss.

          Reply
  4. I bought silicone cup cake liners. I use them to portion out. I line a resealable container with the liners then fill with cheesecake mixture. Then eat as needed.

    Reply
  5. Turned out perfectly!
    So delicious!

    Reply
  6. Omg I added two Tbs of vanilla instead of tsp!!!

    Reply
  7. I made these exactly as the recipe stated. Came out with 24 bombs. I used My Fitness Pal to build the recipe (scanned all ingredients) and it came it to 5 carbs each!!! What did I do wrong??

    Reply
    • Same, very curious about this

      Reply
    • Probably because of the cream cheese and heavy cream you used. Each brand is different some add sugar so you have to watch that. If you have a variety of choices at your grocery read the carb content for all of them and choose the one with the least amount.

      Reply
    • My fitness pal isn’t subtracting fiber. She probably means net carbs.

      Reply
    • The carbs in Splenda really add up. The package says less than 1 gram of carb per 1 TSP. Less than 1 gram of carb could mean .9 carb grams, which is close enough to 1. Consider that 1/2 cup in the recipe = 24 tsp those carbs can add up fast.

      Reply
    • My fitness pal is completely useless all of the counts are off by miles. Try using myfatsecret much better info.

      Reply
    • less than .5 grams of carbs is not required to record on the labels. When you use multiple servings the carbs will start to add up.

      Reply
  8. How many calories does this little gem have?

    Reply
    • 88

      Reply
    • Mine yielded 18 bombs and had 90 calories each.

      Reply
  9. Made double batch…Froze them!!!! Amazing!!

    Reply
  10. This recipe made 27 fat bombs can you help me with the nutrition info please

    Reply
    • multiply by 16 then divide by 27

      Reply
    • I also didn’t get 16 bombs, I got another 10 or 12 more…the only carbs would be in the cream cheese, and for 1/8 of the 8oz bar, is >1 carb…so I don’t understand where the 1 carb for each bomb comes from

      Reply
  11. Can you use Erythritol instead of Splenda? If so, do you know the exchange rate?

    Reply
  12. These are awesome! I cut fresh strawberries and put on top and everyone in the family loved them!

    Reply
    • Better yet- use cookie scoop and place on parchment paper, then freeze. That’s as easy as it gets! I added lemon zest, lemon juice and 1/2 tsp poppy seeds for a variation.

      Reply
      • Thanks!!! That is way easier!

        Reply
  13. This might be fabulous with a smidge of lemon extract too!!

    Reply
    • Yes I put some grTed lemon rind and juice from a lemon in at the last minute and it was so good x

      Reply
  14. I am making these tonight! How long do you think they will keep in the freezer? I want to make a double batch, and have one a day. So that’d be enough for a month! If they are okay in the freezer that long.

    Reply
  15. Can I use ice cube trays instead of muffin liners?

    Reply
    • Ginger Namgostar

      Yes! An ice cube tray would work perfect! And, if there is any difficulty getting them to release, I imagine dipping the bottom of the tray in a sink of warm water should loosen them.

      Reply
      • You could also line the ice trays with plastic wrap and then freeze them and that way you just pop them right out.

        Reply
  16. I made these today and they came out great. I added a package of sugar free raspberry jello to the mix and they are quite tasty and a pretty red for the holidays!!!

    Reply
    • Since you added the jello did you leave out or decrease the amount of sweetener?

      Reply
      • Ugh malodextrin in the sugar free jello mix though.

        Reply
        • Ginger Namgostar

          I know. I feel ya. There are other brands of gelatin that don’t contain such yucky sweeteners. One is Simply Delish.

          Reply
  17. LOVE! I made some with cocoa powder too and they are awesome!

    Reply
    • How much cocoa powder? I want to make these both ways.

      Reply
    • How much cocoa powder did you use? I need my chocolate fix.

      Reply
  18. Is there any alternative to using sweetner? Has anyone tried it without?

    Reply
  19. If I use swerve instead, how much would I need to be comparable?

    Reply
    • The Swerve package says it measures like sugar and 12 packets of Splenda equal 1/2 cup of sugar. I Googled this information. You can google anything.

      Reply
  20. I just made this and even without freezing tastes delicious.

    Reply
  21. How long would you say these last in the fridge and/or freezer?

    Reply
  22. How many calories?

    Reply
    • I put the ingredients into a recipe nutrition calculator and it came to 77 cal each. Not bad!!

      Reply
  23. SUZANNE SomerSize recipe file archive
    Exact same recipe, but whip the cream first, set aside and cream the room temp cheese. Add a touch of lemon, sweetener and vanilla to the cheese. Then fold in the whipped cream. Viola!

    What’s old is new again! This was in the 2000-2001 archives of the SomerSize site

    Reply
  24. I followed this recipe to a t but my bombs won’t set in the fridge. They’ve been in there at least 2 hours.

    Reply
    • I put them in the freezer right away and then take a few out at a time to eat. Maybe use a little less HWC or increase cream cheese.

      Reply
    • Ginger Namgostar

      Even though the recipe states to put in the refrigerator, I always store my fat bombs in the freezer, and eat right out of the freezer. 😉

      Reply
    • I’m not sure if anyone has pointed this out yet so I thought I would mention it: the original recipe calls for 200ml heavy cream but this site says to use 250ml heavy cream (250ml=1cup). If you are having trouble with these not setting this might be why.
      This tastes amazing either way, almost too good as i’m eating them like candy!

      Reply
      • I added walnuts and 74 dark chocolate. Tastes like Divinity. Soo good!! Thanks for posting!!

        Reply
    • Same here. They seem way too soft to set in the fridge. I’m going to try freezing them.

      Reply

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  1. Neighbourly Love Keto Dessert – KetoinCanada - […] Vanilla dessert base  Cut up two strawberries and add on top of the vanilla base.  […]

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