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Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

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  • Author: Leigh Oskwarek
  • Total Time: 15 minutes
  • Yield: 24 Servings 1x


This is a recipe for keto cheesecake fat bombs which are very simple and easy to make and they only take a few minutes to prepare. If you are on keto then fat bombs are a must. They store very well in the refrigerator and the freezer, so when you get a craving then just pop out 1 or 2 which will keep you on track with your diet. They are good for breakfast, snacks, and dessert and if you like our chocolate peanut butter ones you will also love these.


  • 8 oz cream cheese 
  • 4 oz butter 
  • 4 oz heavy cream 
  • 1 tbsp vanilla 
  • 3 tbsp powdered Swerve 
  • 1 tbsp sour cream 




You can use a 1” or 2” scoop to form the cheesecake fat bombs.

Use a mini muffin tin to hold the fat bombs while chilling them in the refrigerator. 

You can use paper liners for the muffin pan but you certainly don’t have to because there is enough fat in the fat bomb mixture so that they won’t stick.

If you don’t have a mini muffin pan then stick your fat bomb mixture in the fridge for 1-2 hours, until it sets up enough to roll it into small balls, then you just have to place the balls on a plate or cookie sheet back into the refrigerator.

Storing: Once you make your keto fat bombs then stick them in the refrigerator to chill up. Store them in the refrigerator for up to a week. Just make sure that you cover them well or transfer them into an airtight container to keep them fresh.

Freezing: If you are not going to eat the whole batch of fat bombs in a week, then do not waste them. Wrap them properly and store them in an airtight container for up to 3 months in the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No Cook
  • Cuisine: American