Description
Delicious and creamy Keto Fat Bomb Snacks made with full-fat cream cheese, butter, and coconut oil, sweetened naturally with powdered erythritol or allulose. These bite-sized treats are perfect for satisfying your sweet tooth while staying low-carb and keto-friendly.
Ingredients
Scale
Fat Bomb Base
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut oil, melted and slightly cooled
- 1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- Pinch of sea salt
For Dusting
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Cream the Base: In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until the mixture is smooth, fluffy, and free of lumps, about 2 to 3 minutes.
- Add the Coconut Oil: While mixing on low speed, slowly drizzle in the melted and slightly cooled coconut oil. Stop and scrape down the sides of the bowl as needed to ensure everything is evenly blended.
- Sweeten and Flavor: Add the powdered erythritol or allulose, vanilla extract, lemon juice if using, and a pinch of sea salt. Beat the mixture again until fully combined and light in texture.
- Chill the Mixture: Transfer the bowl to the refrigerator and chill for 20 to 30 minutes until the mixture firms up enough to hold its shape when scooped. This helps with clean shaping.
- Scoop and Shape: Use a small cookie scoop or spoon to portion the mixture into bite-sized balls. Roll each ball between your palms to create a smooth surface and uniform shape.
- Dust with Cocoa: Arrange the shaped fat bombs on a tray lined with parchment paper. Lightly dust the tops with unsweetened cocoa powder, if using, for a classic cheesecake-tiramisu look.
- Chill to Set: Place the tray in the refrigerator or freezer and let the fat bombs firm up completely, about 1 hour, before serving or storing.
Notes
- Adjust the sweetness to your preference using more or less powdered erythritol or allulose.
- Lemon juice is optional but adds a subtle tanginess that complements the cream cheese.
- Use parchment paper to prevent sticking when shaping the fat bombs.
- Store finished fat bombs in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- For a chocolate variant, you can mix cocoa powder into the base before chilling instead of dusting on top.
