Cheesecake Keto Fat Bombs: Carb Content And Recipe Ideas

If you're on a keto diet and have a sweet tooth, cheesecake fat bombs might be your new best friend. They're an easy-to-make, bite-sized, low-carb, high-fat snack that can help you stay in ketosis and curb your sugar cravings.

The basic ingredients for cheesecake fat bombs are cream cheese, butter or coconut oil, and a sweetener like erythritol or stevia. Some recipes also include heavy cream, vanilla extract, and lemon zest. You can make them in a mini cupcake pan or simply roll them into balls and store them in an airtight container in the fridge or freezer.

So, how many carbs are in cheesecake keto fat bombs? The carb count varies depending on the specific recipe and ingredients used, but generally, each fat bomb has around 1 gram of net carbs or less.

Ingredients and measurements

The ingredients and their measurements for keto cheesecake fat bombs vary slightly depending on the recipe. However, here is a list of commonly used ingredients and their measurements, compiled from several recipes:

• 8-9 oz (one package) of cream cheese, softened or at room temperature
• 2-4 oz of butter, melted (some recipes use coconut oil as a substitute)
• 1/4-1/2 cup of granulated sugar substitute (such as erythritol, Swerve, or Stevia)
• 1/2 teaspoon to 1 teaspoon of vanilla extract
• 1/4-1/3 cup of refined coconut oil, melted
• 1/2 cup of heavy cream
• 1/3 cup of sour cream
• 1/2 cup of crushed dark chocolate chips or Lily's Chocolate chips (optional)
• 1 teaspoon of natural strawberry or banana extract (optional)
• Zest of 1/2 lemon (optional)
• Mini cupcake liners or silicone moulds

Additional Ingredients for Variations:

• Blueberries or strawberries
• Lemon juice or lemon flavouring
• Cocoa powder
• Vanilla seeds
• Peanut butter
• Almond butter
• Chopped nuts
• Coconut flakes

Tips for Preparing the Ingredients:

• Use the highest quality ingredients you can afford, such as grass-fed butter and organic coconut oil.
• Ensure all ingredients are at room temperature before mixing for easy blending.
• Melt the coconut oil if it is solid.
• Use an electric mixer to combine the ingredients thoroughly and achieve a smooth and creamy texture.

Moulds and containers

When it comes to making keto fat bombs, there are a variety of moulds and containers that you can use. Here are some options and tips to help you get started:

Silicone Moulds

Silicone moulds are a popular choice for making keto fat bombs as they are flexible and make it easy to remove the final product without damaging its structure. You can find silicone moulds in various shapes and sizes, such as mini cupcake pans, bite-sized brownie moulds, and fun shapes like emojis or flowers. These moulds are usually safe to use in the oven, freezer, and dishwasher, making them convenient and easy to clean.

Metal Containers

While not as flexible as silicone, metal containers like a mini cupcake pan or a regular muffin tin can also be used. However, you may need to grease the pan or use muffin liners to prevent sticking.

Other Options

If you don't have any moulds or containers, you can simply freeze the entire batter and then use an ice cream scooper to form balls. This method may be more time-consuming, but it ensures that you always have something on hand to use.

Tips for Using Moulds and Containers

• Always read the instructions and reviews for your moulds or containers to ensure they are suitable for your needs and safe for your intended use.
• When using silicone moulds, it is recommended to place them on a cookie sheet before filling to prevent spillage.
• For fat bombs with multiple layers, like the cheesecake fat bombs, slowly pour the mixture into the moulds to avoid overfilling and spilling.
• When making fat bombs with a strong flavour, consider adding natural extracts like strawberry or banana to enhance the taste.

With these moulds and containers, you'll be well on your way to creating delicious keto fat bombs!

Flavour variations

Strawberry Cheesecake Fat Bombs

Blend strawberries into the bottom layer and add cocoa powder to the top layer. This variation will give your fat bombs a beautiful pink colour and a fruity twist.

Lemon Cheesecake Fat Bombs

Replace the vanilla extract in the base with lemon flavouring and use blueberries for the top layer. This combination will create a refreshing and tangy treat.

Chocolate Cheesecake Fat Bombs

Add a teaspoon of cocoa powder to the base instead of vanilla extract. This will result in a fat bomb with a creamy chocolate base and a crispy chocolate top.

Vanilla Cheesecake Fat Bombs

Add vanilla seeds to the bottom section. Scrape the seeds from half of a vanilla bean and mix them into the base for an extra boost of flavour.

Peanut Butter Cheesecake Fat Bombs

Substitute peanut butter with any other nut butter, such as almond butter or cashew butter. Make sure there is no added salt or sugar. You can even add some chopped nuts for a crunchier texture!

Coconut Oil Cheesecake Fat Bombs

Replace the butter with coconut oil. This variation will give your fat bombs a subtle coconut flavour and a slightly different texture.

Red Velvet Fat Bombs

Add a small amount of cocoa powder and a few drops of red food colouring to the mixture to create a beautiful red velvet colour and a subtle chocolate flavour.

Chocolate Peanut Butter Cheesecake Fat Bombs

Drizzle melted chocolate and peanut butter on top of the fat bombs for a delicious and decorative finish. You can even sprinkle some crushed peanuts on top for extra crunch!

Sweeteners

Types of Sweeteners

• Erythritol: Powdered erythritol is a popular choice for keto cheesecake fat bombs as it closely resembles sugar in terms of sweetness and can be used in a 1:1 ratio. It has a minimal aftertaste and doesn't contribute to the final carb count, making it a favorite among keto dieters.
• Monk Fruit Sweetener: Monk fruit-based sweeteners are another excellent option, known for their natural sweetness and lack of bitter aftertaste. They can be used as a substitute for sugar in most recipes.
• Stevia: For those who prefer liquid sweeteners, stevia is a great choice. A few drops of stevia can go a long way in adding sweetness to your fat bombs without affecting the texture.
• Swerve: This sweetener is well-loved for its similarity to sugar in terms of taste and texture. It is an erythritol blend that works well in keto recipes and doesn't leave a bitter aftertaste.
• Splenda: While not a natural sweetener, Splenda can be a good option if you can't find more natural alternatives. It dissolves well and works effectively in keto cheesecake fat bombs.

Tips for Using Sweeteners

• When using liquid sweeteners like stevia, be mindful that they tend to crystallize when frozen. It's best to use them in small amounts and store the fat bombs in the refrigerator instead of the freezer.
• If you're using granular sweeteners like erythritol, grinding them into a fine powder can help achieve a smoother texture in your fat bombs.
• Always check the amount and nutrition information for the sweetener you choose, as it can impact the total carb count of your keto cheesecake fat bombs.
• Feel free to experiment with different sweeteners and adjust the quantities to suit your taste preferences. Remember, the goal is to satisfy your sweet tooth without sacrificing flavor!

Storage

Cheesecake keto fat bombs can be stored in an airtight container in the freezer or refrigerator. They will keep in the refrigerator for up to two weeks, and in the freezer for up to one week. Enjoy them cold so they don't melt in your fingers!

Frequently asked questions