These Keto Chocolate Cream Cheese Fat Bombs are smooth, creamy chocolate keto snacks to fix your sweet tooth on your keto journey. Bonus, one of these cream cheese fat bombs contains only 1.6 grams of net carbs and as much as 14 grams of fat to keep you full for hours! You deserve a sweet treat, even on a keto diet, and keto Supraketo Fat Burner bomb recipes are the best keto-friendly snacks. They are high in fat to keep you full, taste like a regular dessert, but without the sugar to bring you minimal carbs. Keto cheesecake fat bombs are single-serve keto cheesecakes to eat as a snack when you crave sugar. While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more! Did You Like This Recipe? Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Before you start, Supraketo Keto Pills remove the cream cheese from the fridge one hour before making the recipe. In a large mixing bowl, add softened cream cheese, sour cream, and vanilla extract. Using an electric beater, beat for 30-45 seconds until fluffy. Stop beater, add the melted butter, powdered erythritol, and unsweetened cocoa powder. Beat again for about 1 minute until it forms a creamy chocolate cheesecake batter. Place the bowl in the fridge for 10 minutes to firm up the batter and make it easier to roll. Meanwhile, cover a plate with parchment paper and lightly oil the paper with coconut oil. You can also use silicone muffin pans. Lightly oil each muffin hole before using. Remove the bowl from the fridge, lightly oil your hands with coconut oil or butter, scoop out about 1 1/2 tablespoon of batter from the bowl and roll the batter between your hands to form a ball.

The batter is sticky, and that's normal. If you can't shape a lovely round ball, you will be able to reform them in the next step. Place each fat bomb on the plate. Repeat until your form 14 fat bombs, and then place the plate in the freezer to harden the fat bombs. Meanwhile, prepare the chocolate coating. In a microwave-safe mixing bowl, add the sugar-free chocolate chips and coconut oil. Microwave the bowl by 30-second bursts, stirring between until the chocolate is melted and shiny. Remove the plate from the freezer. If you want, oil your hands again and roll each fat bomb to smoothen their surface. Then, use two forks to dip each chocolate fat bomb into the melted chocolate. Wait a few seconds above the bowl to drain the extra melted chocolate. Place the dipped chocolate fat bomb on the plate covered with parchment paper and repeat until all fat bombs are covered with chocolate.

Place the plate in the freezer again for 12-15 minutes or until the chocolate shell is set. Store the fat bomb for up to 4 days in the fridge, in a sealed box or freeze for up to 3 months and eat the fat bombs frozen or thaw for 20 minutes before serving. Want My Kitchen Equipment? Cream Cheese - Soften your block of cream cheese at room temperature for 1 hour before using it in the recipe. Don’t exceed 1 hour to avoid bacterial growth. Learn why Cream Cheese is a good keto-friendly dairy product. Melted Butter - I love to use unsalted butter in fat bomb recipes but if you love a touch of salt in your treats, feel free to use salted butter. Sour Cream - This is the magic ingredient to add a tangy cheesecake flavor to your fat bombs. Powdered Erythritol or any powdered keto sweetener you love, like allulose or monk fruit erythritol blends. Learn how to convert keto sweeteners!