These are so decadent, so delish, so cheesecakey, so good. I promise if you’re a cheesecake lover on Keto, these fat bombs will curb those sweet tooth cravings without breaking your carb and sugar bank!
Super easy to make, super quick to eat, super satisfying.
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I love freezing these, along with alllllll the Keto Fat Bombs we make. So much yummier when ice cold, almost like an ice cream treat!
These serve up only 1.5 grams net carbs per serving. You can switch up or even omit the nut butter for less carbs, but for me, everything is better with peanut butter, so I leave it in!
If you’re wanting to decrease carbs even further, swap the chocolate chip coating with cocoa powder, crushed nuts, or coconut flakes.
You can also omit the coconut oil, but I like to stick it in all the fat bombs I make, because I hate the taste of it. So I try to sneak it in where it’s less detected in my diet, and fat bombs seem to curb the flavor of CO for me!
- 4 oz cream cheese, softened to room temp
- 1/4 cup nut butter of choice (macro’s in this post based on creamy natural peanut butter)
- 1/8 cup coconut oil
- 1/4 tsp liquid stevia
- 1/4 tsp vanilla extract
- 15 sugar free dark chocolate chips (we like these from Lily’s Dark Chocolate Chips)
Combine cream cheese, nut butter, coconut oil, liquid stevia, and vanilla extract in a bowl, mix until combined. Scoop into balls, about 1 tablespoon each (I use this medium cookie scooper by OXO). Place on parchment paper, and freeze for 2 hours, or until hardened. Remove from freezer. Crush dark chocolate chips into a crumbled texture, then roll balls in chips. Refrigerate or freeze, and eat as desired!