Wednesday, December 26, 2018

Two Yummy Keto Fat Bombs




What is a keto fat bomb and why eat them?

A fat bomb is a bite-sized dessert or snack that’s high in fat and low in carbs. They’re usually made with few ingredients that include a source of fat (butter, coconut oil, cream cheese, etc.) and some flavoring (fruit, chocolate, nuts, seeds, coconut, mint, vanilla, lemon, etc.). No sugar is used.
Fat bombs and other low carb desserts (like keto chocolate chip cookies) are great for anyone on keto because they provide a convenient and delicious snack that meets their diet’s macronutrient requirements — low in carbs, high in fat.


  • 8 Tbsp. (1 stick) butter
  • 1/3 cup sugar-free sweetener
  • ½ tsp. pure vanilla extract
  • ½ tsp. sea salt
  • 2 cups almond flour
  • 1/3 cup dark chocolate chips
  1. In a large bowl, beat butter until light and fluffy using a hand mixer. Add sugar, vanilla, and salt and beat until mixed.
  2. Slowly beat in almond flour, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator 15-20 minutes.
  3. Scoop dough into small balls. Refrigerate for up to one week or freeze for up to a month.

Cheesecake Keto Fat Bombs

These low carb, keto fat bombs are an easy, no-bake frozen dessert that you can make with only 5 ingredients. Tastes like a strawberry or raspberry cheesecake treat - almost like ice cream!
Prep Time 10 minutes
Servings 18 servings
Calories 60 kcal


  • 6 ounces cream cheese
  • 2 - 2.5 ounces fresh or frozen strawberries (or raspberries)
  • 2 ounces salted butter (4 tablespoons)
  • 1 ounce granular swerve sweetener (roughly 2 tablespoons)
  • 1 teaspoon vanilla extract


  1. Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.
  2. Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
  3. In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
  4. In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
  5. Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
  6. Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.

Nutrition Notes

This recipe yields 0.5 g net carbs per serving (1 fat bomb or 1/18th of recipe).

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