Cream Cheese Fat Bombs (No-Bake Keto Cheesecake Bites)
These Cream Cheese Fat Bombs are SO EASY! No-bake, creamy keto cheesecake bites perfect for a quick low-carb treat.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Silicone Mold
- Mini Muffin Tin
- Freezer-safe container
Ingredients
- 8 ounces cream cheese room temperature
- 4 ounces butter room temperature
- 5 tablespoons erythritol sweetener
- 3 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- shaved dark chocolate optional garnish
Instructions
Preparation
- Ensure your cream cheese and butter are at room temperature to blend smoothly without lumps.
Mixing
- In a large mixing bowl, combine the room temperature cream cheese and butter. Use an electric mixer on medium speed until smooth and creamy.
- Add erythritol sweetener, heavy cream, vanilla extract, and salt to the bowl. Mix until well combined and fluffy.
Forming and Setting
- Scoop the mixture into silicone molds or a mini muffin tin. Use a spatula to flatten the tops for a neat finish.
- Place the molds in the freezer for 1-2 hours, or until fat bombs are firm to the touch.
- Pop the fat bombs out of the molds and serve chilled. Garnish with shaved dark chocolate if desired.
Notes
- Make sure cream cheese and butter are softened for smooth mixing.
- Try adding flavors like lemon zest or cocoa powder for variety.
- Adjust erythritol amount to suit your sweetness preference.
- Store fat bombs in the freezer for up to 3 months or in the fridge for 1 week.