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!

Nutrition Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: 159 Calories | 16.4g Fat | 13.5g Total Carbs | 2.1g Fiber | 0.7g Sugar | 9.1g Sugar Alcohol | 1.9g Protein | 2.3g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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23 Comments
3.9 / 38 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 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 2.3g net carbs 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!

Additional Notes

Nutrition Information without chocolate: 129 Calories | 13.6g Fat | 8.7g Total Carbs | 0g Fiber | 0.7g Sugar | 8g Sugar Alcohol | 1.3g Protein | 0.7g Net Carbs

Nutrition Information

Yield: 12 fat bombs, Serving Size: 1 fat bomb
Amount Per Serving: 159 Calories | 16.4g Fat | 13.5g Total Carbs | 2.1g Fiber | 0.7g Sugar | 9.1g Sugar Alcohol | 1.9g Protein | 2.3g Net Carbs

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 1-2 teaspoons 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!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 23

  1. T

    I need help with coconut oil, which one do you use? Refined, unrefined, virgin?

    • Angie (Hip2Keto Sidekick)

      Hi there! This is a great question. You can use either- Unrefined just means it has added extra-virgin oil in it as well so sometimes you might pick up on the taste. If it is refined it is really flavorless. So if you do not want to taste coconut what so ever then I would say Refined. Hope this helps❤

  2. SandraB

    My husband is allergic to coconut products including coconut oil. What could I use as a substitute?

    • Jennifer (Hip Sidekick)

      The coconut oil is optional so you don’t even need to use it.

  3. Anna Hutchison

    Why does the paragraph say there is 1 net carb per serving, but the nutritional information says 5g carbs? I’d love to try these but am looking for something less than 5 net carbs

  4. Sue

    The peppermint option sounds good. But a whole Tablespoon full of peppermint extract sounds like a lot. Is this the right amount?

    • Amber (Hip Sidekick)

      Thanks so much for asking about this Sue! You can use 1-2 teaspoons, depending on what you’d like. This detail has been updated!

  5. Kay

    To get net carbs subtract total carbs minus fiber. This would give you 5g net carbs for this recipe. So how did you come up with just 1g net carbs???

    • Angie (Hip2Keto Sidekick)

      Hi Kay! Great question! You actually also subtract sugar alcohols to get net carbs! There are 4 grams of sugar alcohols & 1 gram of fiber in this recipe. After subtracting both you would only have 1 net carb. Hope this helps ❤

    • Annetta

      Hi. What would the calories and net carbs be without dipping in chocolate? I think I’d like these just plain

      • Amber (Hip Sidekick)

        Hi there! Great question! We just looked into this. Without the chocolate, it would be 129 calories and 0.7g net carbs. We’ll get that added to the post! 💖🥰

  6. Lolo

    Looks great, is the 1/4 cup Swerve granular required or can I skip it/reduce the amount?

    • Angie (Hip2Keto Sidekick)

      Hi there! You can adjust the amount to your desired sweetness. I would not suggest skipping it all together as it would basically just be chocolate covered cream cheese. Hope this helps❤

    • PAM S ROBERTS

      can I use sugar? I can’t use Swerve.

  7. Lori Beasley

    Can you use a different kind of butter?

    • Jennifer (Hip Sidekick)

      What kind of butter are you thinking about using, Lori Beasley?

      • Lori Beasley

        Just unsalted butter like land o lakes ?

      • Lori Beasley

        Salted or unsalted butter?

        • Jennifer (Hip Sidekick)

          You can use either one. As long as it’s real butter. I’ve made it with salted and unsalted both and I don’t taste a difference.

  8. Cindy

    Thanks everyone for your questions and answers for alternative ingredients.
    It helped a lot.

    • Amber (Hip Sidekick)

      SO glad the comments were helpful, Cindy! 🙌

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