Cream Cheese Fat Bombs – Easy No-Bake Keto Bites That Melt in Your Mouth
Some of the best keto treats are the simplest ones, and cream cheese fat bombs are the perfect example. These little bites are rich, creamy, and deeply satisfying—exactly what you want when a sweet craving hits but you’re staying low carb. With just a handful of ingredients and no baking required, they come together quickly and feel like an indulgence every single time.
Cream cheese is the star of this recipe, bringing a cheesecake-like richness that pairs beautifully with butter and a touch of vanilla. The texture is smooth and luscious, firm enough to hold its shape when chilled but soft enough to melt on your tongue. If you’ve ever wished you could keep cheesecake bites in your freezer for emergencies, these fat bombs are exactly that.
What makes fat bombs so popular in the keto world is their ability to keep you satisfied. Because they’re high in healthy fats and very low in carbs, they help curb hunger and stabilize energy—without the sugar crash that comes from traditional desserts. These cream cheese fat bombs are especially versatile: you can keep them plain, roll them in cocoa powder, or coat them in sugar-free chocolate for a little extra decadence.
They’re also perfect for meal prep. Make a batch at the beginning of the week, store them in the fridge or freezer, and you’ll always have a quick keto-friendly treat ready to go. Serve them after dinner, enjoy one with your afternoon coffee, or keep a couple on hand for when cravings strike.
Ingredients:
- 8 oz full-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder (optional)
- ¼ cup sugar-free chocolate chips (optional)
Instructions:
- In a medium bowl, add the softened cream cheese and butter.
- Using a hand mixer or spatula, mix until smooth, fluffy, and fully combined.
- Add powdered erythritol, vanilla extract, and salt, mixing until completely smooth.
- If making chocolate fat bombs, mix in the cocoa powder until evenly incorporated.
- Fold in sugar-free chocolate chips if using.
- Scoop tablespoon-sized portions and roll into smooth balls.
- Place fat bombs on a parchment-lined tray and refrigerate for at least 1 hour until firm.
- Store chilled and enjoy straight from the fridge or freezer.
Cream Cheese Fat Bombs
Ingredients
Equipment
Method
- Mix cream cheese and butter until smooth.
- Add sweetener, vanilla, and salt; mix well.
- Stir in cocoa powder and chocolate chips if using.
- Roll into balls and chill until firm.
Notes
Tips & Tricks:
- Use powdered sweetener for the smoothest texture.
- If the mixture feels too soft, chill it for 15 minutes before rolling.
- Wet your hands slightly to prevent sticking when shaping.
Variations:
- Add lemon zest for cheesecake-style fat bombs.
- Roll finished fat bombs in shredded coconut or chopped nuts.
- Swirl in peanut butter or almond butter for extra richness.
Serving Suggestions:
- Serve with coffee or tea as a keto dessert.
- Enjoy straight from the freezer for a firmer texture.
- Plate with fresh berries for a special treat (in moderation).
Storage Information:
Store cream cheese fat bombs in an airtight container in the refrigerator for up to 7 days. Freeze for up to 2 months.
FAQ:
Are cream cheese fat bombs sweet?
They’re lightly sweetened, similar to cheesecake. Adjust sweetener to taste.
Can I make these dairy-free?
You can try dairy-free cream cheese and butter substitutes, though texture may vary.
History / Fun Facts:
Fat bombs became popular alongside the rise of keto and low-carb diets as a way to boost fat intake while satisfying dessert cravings—proving that simple ingredients can create powerful comfort foods
