Don't miss a deal!

Subscribe to our newsletter.

Keto Chocolate Covered Cheesecake Fat Bombs Recipe

Keto Chocolate Covered Cheesecake Fat Bombs

yield: 12 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

Ingredients

  • 8 oz. cream cheese, at room temperature
  • 5 tablespoons grass-fed butter, at room temperature
  • 2 tablespoons coconut oil, at room temperature
  • 1/4 cup Swerve granular
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Lily's dark chocolate chips (or other keto-friendly chocolate)
  • 1 teaspoon coconut oil (optional: for smoother chocolate)

Directions

1

In a large mixing bowl, add all ingredients except for the chocolate chips. Mix with a handheld mixer for 2 minutes.

2

Using a scoop, place rounded cheesecake balls on a parchment-lined cookie sheet or mini muffin tin.

3

Place in the freezer for 15-30 minutes to firm up. You can even freeze overnight if you'd like to save dipping them in chocolate for the next day.

4

When ready to start dipping, add chocolate chips to a microwavable-safe bowl and melt in the microwave for 15-second intervals, stirring each time. This will take about 45-60 seconds to completely melt. *You can also add a teaspoon of coconut oil to the chocolate chips to give the chocolate a creamier texture.

5

Remove fat bombs from the freezer. Using tongs or two spoons, dip one fat bomb into the melted chocolate, completely coat, and lift out of the chocolate letting the excess drip back into the bowl or cup. Place the chocolate-coated fat bomb back on the parchment-lined pan or cooling rack and let the chocolate harden.

 

*You could also drizzle the chocolate over the cheesecake fat bomb if you'd prefer not to use the dipping method.

6

Once the chocolate has hardened, store in an air-tight container in the freezer or refrigerator until ready to serve. Enjoy!

Nutritional Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: Calories: 118, Total Carbohydrates: 6g, Fiber: 1g, Sugar Alcohols: 4g, Net Carbohydrates: 1g, Total Fat: 12g, Protein: 1g

Brought to you by Hip2Keto.
More Chocolate
0 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.2 / 25 ratings
Print

Woman holding Chocolate Covered Keto Cheesecake Fat Bomb with bite taken out

Satisfy your sweet tooth with these keto cheesecake fat bombs!

Whether you need a little after dinner keto dessert or maybe just an afternoon pick-me-up, these keto fat bombs are just for you. From the creamy dark chocolate to the luscious cream cheese filling, these treats seem to deliver just the right amount of sweetness!

cheesecake fat bomb with a bite out of it

If you enjoy creamy cheesecake, but don’t want to indulge in an entire slice, these cheesecake fat bombs are a MUST MAKE! They are quick to whip up, they store well when refrigerated (or even frozen!), and they are perfect for sharing. I love the idea of bringing them to a dinner party as a hostess gift and/or to share with friends.

scooper with cheesecake filling into muffin tin

dipping fat bomb into chocolate

placing chocolate covered fat bomb on tray

cheesecake fat bombs dipped in chocolate

holding cheesecake fat bomb


Print

Keto Chocolate Covered Cheesecake Fat Bombs

yield: 12 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

These creamy cheesecake fat bombs dipped in smooth dark chocolate will satisfy any sweet tooth craving and have just 1 net carb per serving!

Ingredients

  • 8 oz. cream cheese, at room temperature
  • 5 tablespoons grass-fed butter, at room temperature
  • 2 tablespoons coconut oil, at room temperature
  • 1/4 cup Swerve granular
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Lily's dark chocolate chips (or other keto-friendly chocolate)
  • 1 teaspoon coconut oil (optional: for smoother chocolate)

Directions

1

In a large mixing bowl, add all ingredients except for the chocolate chips. Mix with a handheld mixer for 2 minutes.

2

Using a scoop, place rounded cheesecake balls on a parchment-lined cookie sheet or mini muffin tin.

3

Place in the freezer for 15-30 minutes to firm up. You can even freeze overnight if you'd like to save dipping them in chocolate for the next day.

4

When ready to start dipping, add chocolate chips to a microwavable-safe bowl and melt in the microwave for 15-second intervals, stirring each time. This will take about 45-60 seconds to completely melt. *You can also add a teaspoon of coconut oil to the chocolate chips to give the chocolate a creamier texture.

5

Remove fat bombs from the freezer. Using tongs or two spoons, dip one fat bomb into the melted chocolate, completely coat, and lift out of the chocolate letting the excess drip back into the bowl or cup. Place the chocolate-coated fat bomb back on the parchment-lined pan or cooling rack and let the chocolate harden.

 

*You could also drizzle the chocolate over the cheesecake fat bomb if you'd prefer not to use the dipping method.

6

Once the chocolate has hardened, store in an air-tight container in the freezer or refrigerator until ready to serve. Enjoy!

Nutritional Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: Calories: 118, Total Carbohydrates: 6g, Fiber: 1g, Sugar Alcohols: 4g, Net Carbohydrates: 1g, Total Fat: 12g, Protein: 1g

Brought to you by Hip2Keto.

Bowl of chocolate covered cheesecake fat bombs

Hip Recipe Tips:

    • I opted to scoop out the cheesecake filling with a small cookie scooper, but you can get really creative if you opt to use a silicone mold (like a heart, star, or shell) – perfect if you are creating these fat bombs for a special occasion.
    • Fat bombs can be stored in an air-tight container for up to one week in the fridge. You can also freeze these if you are making them ahead of time and they can be stored in the freezer for up to 3 weeks.
    • You can add any flavor to your fat bombs! I like to add 1 tablespoon of flavoring per batch and my favorite flavor to add is peppermint. It literally makes these fat bombs taste just like a peppermint patty. So good!
    • When making the melted chocolate, be sure that it is completely creamy and melted. You can do this by placing the chocolate chips in a microwave-safe bowl and microwaving in 20-second intervals until completely melted. If your chocolate is not warm enough, you will know because it will harden quickly once you dip your frozen fat bomb in it. If this does happen, just place your chocolate back in the microwave for another 20 seconds.

holding a fat bomb with a bite out of it

The next time you are having a sweet craving, give these a try or try out our other Fat Bombs recipes including Reese’s Flavored Fat Bombs, Chocolate Chip Cookie Dough Fat Bombs, Cookies & Cream Fat Bombs and/or Red Velvet Fat Bombs! Enjoy!


Is it OK to have a keto-friendly dessert every day? We’ve got the answers here!

Join The Discussion

Comments 0

Leave a Reply

Your email address will not be published. Required fields are marked *

collin holding up balloon and pointing
collin holding up balloon and pointing

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

collin holding up balloon and pointing

Forgot Password

Don't have an account? Register

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

collin holding up balloon and pointing

Thank you for rating!

Would you also like to leave us a comment?