Don't miss a deal!

Subscribe to our newsletter.

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.

5

While fat bombs are in the freezer. Add chocolate chips to a microwavable safe bowl and melt in the microwave in  20-second intervals.  This will take about 3- 20-second intervals to completely melt. * If your chocolate starts to harden you can add a teaspoon of coconut oil to get chocolate to a creamy texture.*

6

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.

7

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.
More Desserts
51 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.0 / 10 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 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!
  • 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.

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.

5

While fat bombs are in the freezer. Add chocolate chips to a microwavable safe bowl and melt in the microwave in  20-second intervals.  This will take about 3- 20-second intervals to completely melt. * If your chocolate starts to harden you can add a teaspoon of coconut oil to get chocolate to a creamy texture.*

6

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.

7

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 51

  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.

    • Pfgirl2006

      You caden actually get it at Walmart

      • Sheryl L McVeigh

        And WinCo, if you have one nearby.

    • LeeAnn

      You can get it at WalMart!

  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!

        • Deb

          Same thing happened to me – I had quite a mess. Was cooking on stove top. No way could I have dipped my bombs to look like the pic! 🥴
          Just got done making them.

          • Sheryl L McVeigh

            I add cream to the chocolate when melting, either heavy cream or coconut cream, a little at a time, and that helps the chocolate get creamy. 😊

  6. Denise Jablonski

    Can Monkfruit sweetener be used in this recipe or truvia.

    • Deb

      I used trivia – tasted fine!

    • Deb

      I used Truvia – tasted fine!

    • Jennifer (Hip Sidekick)

      Yes, it can be used at a 1:1 ratio!

  7. Denise

    They are delicious. Had difficulty dipping in chocolate. Chocolate got hard from frozen cream cheese balls. Any suggestions

    • Jennifer (Hip Sidekick)

      I would say the chocolate was not melted enough. It shouldn’t freeze that fast. Maybe reheat the chocolate for 15 seconds to make sure it’s easy to dip or even spoon chocolate over the cheese balls, Denise!

      • Denise

        Thanks. Will try that.

  8. Denise

    They are delicious but I was unable to dip in chocolate. Chocolate seized. Not sure what I did wrong. Drizzled chocolate instead but yours look perfect. Any advice

    • Ashley (Hip2Save Sidekick)

      If your chocolate seized it could be a bar of older chocolate or it was heating up to fast. Try melting the chocolate in the microwave in 15-second intervals but also adding the coconut oil to make sure it is smooth and creamy

  9. Ruth Weaver

    These sound so yummy. But do you mix the coconut oil with the chocolate or with the cream cheese mixture?

    • Amber (Hip Sidekick)

      Hi Ruth! That is mixed in the cream cheese mixture.

      • maryriuttabudnick

        Do you melt the coconut oil before adding it to the cream cheese mixture?

        • Jennifer (Hip Sidekick)

          No, you don’t melt it.

          • maryriuttabudnick

            Thank you. Making them now.

  10. maryriuttabudnick

    I made these for my lo-carb son for a Thanksgiving dessert. He loved them. I ended up spooning the chocolate on to the frozen balls and then sprinkling with chopped nuts before the chocolate setup. They looked very nice. I did add a little bit of coconut oil to the chocolate to make it more spreadable. I then put them back in the freezer. The cheesecake part isn’t real firm so you can eat them right out of the freezer. Oh, I did also add a teaspoon of vanilla to the cheesecake mixture.

    • Jennifer (Hip Sidekick)

      That sounds yummy! I’m so glad he enjoyed them!

  11. Jeanna Ludwig

    How did you figure the nutrition information. When I enter it in my fitness pal app, I’m getting higher calories and fat?

    • Jennifer (Hip Sidekick)

      We use fitness pal as well. What are the counts you are getting?

  12. Dawn Puhalsky

    my husband just made these. He really cant deal with the coconut oil flavor so he added about 6 drops of vanilla extract and 5 drops of lemon extract. DELICIOUS!!!!

    • Jennifer (Hip Sidekick)

      What a great way to make it!

      • Denise

        Is the coconut oil in solid form?

        • Amber (Hip Sidekick)

          Hi Denise! This can be a solid form or you can use it melted. This will be added to the cream cheese mixture. Hoping that helps!

  13. Kristin

    These are SO GOOD! Thank you for sharing your recipe!

    • Jennifer (Hip Sidekick)

      Wow, Kristin! Thanks so much for letting us know you thought these were yummy!

  14. Nikki

    We made this and it tasted like chocolate covered butter…yucky!

  15. Jodi sutton

    When the recipe calls for coconut oil is it the liquid form or solidified form? Recipes don’t specific and I am not sure which one I am supposed to use.

    • Amber (Hip Sidekick)

      Hi Jodi! For this recipe, it can be a solid form or you can use it melted. Hope that helps!

  16. Jen

    Could you use the powdered version of swerve?

    • Jennifer (Hip Sidekick)

      Yes, you would use the same amount. It may change the texture a bit, Jen!

  17. carina J Beal

    I would change a few things. Coconut needs to be at room temp. Mine clumped up nd butter didnt blend in well plus I only made 5 balls before chocolate seized up. Maybe add cream to chocolate chips?

    • Angie (Hip2Keto Sidekick)

      Hi there Carina! So sorry that the coconut clumped up on you. We haven’t tried adding cream to the chocolate chips but I am sure it would help. Thanks for the feedback.

  18. Carrie

    I’m curious how you came up with 1 net carb each. My package of Lily’s dark choc chips compute to 1 net carb per serving, 18 servings in a bag. The cream cheese is 16 carbs. I ended up with 17 pieces so it came to 2 carbs each. Do you not count the choc chips at all?

    • Amber (Hip Sidekick)

      Hi Carrie! Sorry for any confusion. Thanks so much for asking. We’re only using a 1/2 cup of chips, instead of the whole bag. We’ll be sure to get this updated!

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?