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Chocolate Covered Keto Cheesecake Fat Bombs Recipe

Chocolate Covered Keto Cheesecake Fat Bombs Recipe

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
  • 1/4 cup swerve granular
  • 2 tablespoons coconut oil
  • 9 oz. Lily's dark chocolate chips

Directions

1

In a large mixing bowl, add ALL ingredients except for the chocolate chips.

2

Mix with a handheld mixer for 2 minutes.

3

Scoop out cheesecake mixture and place on a cookie sheet or mini muffin tin.

4

Place in the freezer for 10-15 minutes to firm up. While fat bombs are in the freezer, melt chocolate chips to dip fat bombs in.

5

Remove fat bombs from the freezer. Using tongs, dip each fat bomb into the melted chocolate one by one. Place dipped fat bombs on parchment paper and let the chocolate harden. Once the chocolate has hardened, store in an air-tight container in the freezer or refrigerator until ready to serve.

6

Enjoy!

Nutritional Information

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

Brought to you by Hip2Keto.
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12 Comments
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4.5 / 2 ratings
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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 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

They would also be fun to bring to a dinner party as a hostess gift and/or to share with friends.

Bowl of chocolate covered cheesecake fat bombs

Hip Tips:

  • I opted to scoop out the cheesecake 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. You can 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!

scooper with cheesecake filling into muffin tin

cheesecake fat bombs dipped in chocolate


Print

Chocolate Covered Keto Cheesecake Fat Bombs Recipe

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 are just 1 net carb per serving!

Ingredients

  • 8 oz. cream cheese at room temperature
  • 5 tablespoons grass-fed butter at room temperature
  • 1/4 cup swerve granular
  • 2 tablespoons coconut oil
  • 9 oz. Lily's dark chocolate chips

Directions

1

In a large mixing bowl, add ALL ingredients except for the chocolate chips.

2

Mix with a handheld mixer for 2 minutes.

3

Scoop out cheesecake mixture and place on a cookie sheet or mini muffin tin.

4

Place in the freezer for 10-15 minutes to firm up. While fat bombs are in the freezer, melt chocolate chips to dip fat bombs in.

5

Remove fat bombs from the freezer. Using tongs, dip each fat bomb into the melted chocolate one by one. Place dipped fat bombs on parchment paper and let the chocolate harden. Once the chocolate has hardened, store in an air-tight container in the freezer or refrigerator until ready to serve.

6

Enjoy!

Nutritional Information

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

Brought to you by Hip2Keto.

holding a fat bomb with a bite out of it

If you enjoy creamy cheesecake but you don’t want to indulge in an entire slice, then these cheesecake fat bombs are a MUST TRY! They are quick to make, they store well, and they are perfect for sharing!

So 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!


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

Join The Discussion

Comments 12

  1. Rick

    Thank you. I am SOOO making these!

    • Collin (Mrs. Hip)

      Yay! You’re very welcome, Rick! Hope you love them! 🙌

  2. Leah

    Grass-fed butter? How do you feed butter grass? Can I use regular, real, butter?

    • Jennifer (Hip Sidekick)

      To make grass-fed butter, also known as pastured butter, you need milk from grass-fed cows. Grass-fed butter has more health benefits, but you can use regular butter in this recipe.

  3. Cyndi

    What can I substitute coconut oil with? TY

    • Amber (Hip Sidekick)

      Great question! You can try a 1:1 with any other fats. Maybe try olive oil if you have that. If substituting with butter, maybe use a Kerrygold butter. Hoping this helps!

  4. KATHLEEN BIANCHI

    Where do you get swerve? I love dark chocolate and cheese!!!! I can’t wait to make these. I went on the Keto diet in May and lost 20 lbs, then went on vacation in June and stopped the Keto entirely and somehow I only gained 5 lbs back. That really shows the keto diet works. I am going back on and your recipes are a great help. Thank you

    • Jennifer (Hip Sidekick)

      If you like to shop at Amazon, you can grab it here! Or, they even sell it at Costco.

  5. Marlena

    Is there a trick to melting the chicolate?
    I annot get it smooth and dippable.

    • Jennifer (Hip Sidekick)

      Hi, Marlena! You can melt chocolate in the microwave, in 30-second bursts, stirring in between each one until the chocolate is softened but not completely melted. Stirring will distribute the heat enough to melt it the rest of the way.

      • Marlena

        Thank you!
        I’ll keep trying…I think I over melt it and it gets clumpy. I’ll keep working on this…fingers crossed I’ll get it right. Thanks!!!

        • Jennifer (Hip Sidekick)

          Good luck!

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