Keto Cheesecake Fat Bomb recipe

Three scoops of pink raspberry ice cream, reminiscent of a keto cheesecake fat bomb, are stacked on a white surface, with blurred red raspberries in the background. The ice cream has a creamy texture with visible specks of raspberry.

5 from 3 votes

Keto Cheesecake Fat Bomb recipe

If you are doing Keto, you have to try Keto Cheesecake Fat Bomb Recipe. This is a decadent recipe that allows you to enjoy cheesecake fat bombs guilt free.

Prep Time15

Freeze30

Total Time15

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.88 Recipe,$0.33 per Serving

Ingredients

8 oz cream cheese
¼ cup raspberries smashed into the cup
4 tablespoons butter
2 tablespoons Erythritol granular sweetener We used Swerve for this Recipe
1 tablespoon vanilla extract

Instructions

Let the 4 tablespoons butter and 8 oz cream cheese sit at room temperature until softened, about 1 hour. If the cream cheese is still firm, microwave it for 10-15 seconds until softened.
Place ¼ cup raspberries in a medium mixing bowl and blend with a hand mixer until smooth.
Add the 4 tablespoons butter to the raspberries and mix until well combined.
Add the 8 oz cream cheese, 2 tablespoons erythritol granular sweetener, and 1 tablespoon vanilla extract. Mix until the ingredients are smooth and fully combined.
Place the bowl in the freezer for about 30 minutes until the mixture is firm enough to scoop.
Use a cookie scoop to portion the mixture into 18 fat bombs onto a parchment-lined baking sheet.
Place the baking sheet in the freezer and freeze until the fat bombs are completely solid.
Once frozen, transfer the fat bombs to a gallon-size freezer bag or airtight container and store them in the freezer until ready to enjoy.

Notes

You can use strawberries instead of raspberries if you want.

Nutrition