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Keto Chocolate Fat Bomb is a rich, sweet, and creamy dessert that is low carb and if stored in the freezer is similar to ice cream. The perfect keto-friendly treat to enjoy anytime.
The keto lifestyle is something that I have tried at various times.
I will be honest with you and say that it is a hard eating protocol for me to commit to long term. Mainly because I don’t do well cutting out food groups and cutting carbs out of my life. However, I do love the way that my body responds to a ketogenic lifestyle and how I feel.
The part that I struggle the most with is making sure that I get in enough fat for the day. It really is a mind shift thing and hard to overcome in the beginning. I found myself getting frustrated the end of each day when I would not have met my fat macros for the day and would find myself hungry the next day.
That was until I discovered fat bombs!
What is the purpose of a keto fat bomb?
A keto fat bomb can be used to satisfy a sweet craving, replace a carb-heavy snack, or to increase the amount of fat that you intake on a particular day. I love to enjoy a keto fat bomb in the evening as a dessert and to help me meet my fat macros for the day. One of the most important factors of a keto lifestyle in making sure you are getting in enough fat and this recipe is a small and delicious way to help with that.
What ingredients for chocolate fat bombs?
- Cream cheese
- Butter
- Heavy cream
- Unsweetened cocoa powder
- Sweetener
- Vanilla extract
What keto-friendly sweetener should be used?
For this recipe, I have used Swerve and stevia and it has turned out great. I have used stevia in the drops form as well as the powdered form and both have worked well. If you choose to use the stevia drops, then 8 to 10 drops will work. You may also use powdered erythritol or monk fruit sweetener.
How to make this fat bomb recipe:
This recipe begins with the use of an electric mixer. Add in the cream cheese and mix on medium speed until smooth. Add in butter and continue mixing until the mixture is smooth.
Turn the mixer down to a low speed and pour in the heavy cream.
Add the sweetener, unsweetened cocoa powder, and vanilla extract into the mixer bowl. Continue mixing until all of the ingredients come together and are combined.
Using a cookie scoop, scoop out the mixture and place on a parchment-lined baking sheet. Make sure the baking sheet will fit in the freezer.
Place the chocolate fat bombs into the freezer for 30 minutes to 1 hour, until they are set and firm in texture. Remove from the freezer and place in an airtight container or freezer bag for storage. Store in the freezer up to 2 weeks. When ready to serve remove from the freezer the number you want to enjoy and allow them to thaw at room temperature for a few minutes before serving.
I remove from the freezer before sitting down to eat dinner and by the time I have finished eating they are ready to be enjoyed as an after-dinner dessert.
Do you have to keep fat bombs frozen?
No, you do not have to keep fat bombs frozen. I prefer to store them in the freezer because they keep longer and remind me of ice cream. If you prefer not to store them in the freezer, then you may store them in the refrigerator in an airtight container for 1 to 2 weeks.
How many chocolate cream cheese fat bombs can I have on keto?
This recipe makes a total of 12 individual chocolate cream cheese fat bombs. A single serving is 2 fat bombs. Two fat bombs are a total of 35 grams of fat and less than 5 grams of carbohydrate and protein depending on the brand of ingredients that you use. Be sure to check the nutrition facts on the ingredients that you use to get the most accurate macro total.
Keto Chocolate Fat Bomb
Ingredients
- 8 ounces cream cheese, softened
- 4 ounces butter, softened
- 4 ounces heavy cream
- 2 tablespoons sweetener (may increase to 3 tablespoons)
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
Instructions
- This recipe begins with the use of an electric mixer. Add in the 8 ounces of cream cheese and mix on medium speed until smooth. Add in 4 ounces butter and continue mixing until the mixture is smooth.
- Turn the mixer down to a low speed and pour in the 4 ounces of heavy cream. Add the 2 tablespoons of sweetener, 1 tablespoon of unsweetened cocoa powder, and 2 teaspoons of vanilla extract into the mixer bowl.
- Continue mixing until all of the ingredients come together and are combined.
- Using a cookie scoop, scoop out the mixture and place on a parchment-lined baking sheet. Make sure the baking sheet will fit in the freezer.
- Place the chocolate fat bombs into the freezer for 30 minutes to 1 hour, until they are set and firm in texture. Remove from the freezer and place in an airtight container or freezer bag for storage.
- Store in the freezer up to 2 weeks. When ready to serve remove from the freezer the number you want to enjoy and allow them to thaw at room temperature for a few minutes before serving.
Notes
Nutrition
Want more low carb recipes? Try these:
Have any comments, questions, or other delicious ideas for this Keto Chocolate Fat Bomb recipe? Please share them in the comments below!
Wow! This looks great! I haven’t made it yet, but I plan on making it this weekend. Thank you so much for taking the time to do this and share it.
Thank you, hope you have a chance to try it soon!
Does this taste like chocolate cheese cake? They look heavenly!
Thank you Cindy! It does have a taste similar to chocolate cheesecake!
Made these a few days ago and they are delicious! And so easy to make! Thanks! They do taste like chocolate cheesecake to me!
Hi! Looks good, am excited to try this recipe out! 🙂 I currently only have monkfruit sweetener in syrup form on hand… Do you think that would work? And how much should I put in? Thanks!!
Hi Joanna! I have never tried this recipe with monkfruit syrup so I am not sure how it would work. Feel free to use any other granulated sugar substitute in the same unit of measure and it should work.
Hi! I tried this today, the final batch is still in the freezer but based on the batter that I tasted (lol) they were heavenly! I added another tablespoon of unsweetened cocoa powder because it was a little too sweet for my tongue. Just one question, my batter seems a little bit runny at the end of mixing. I can still scoop them out on the parchment but afterwards it melts slightly, so right now it looks more like a flatter cookie rather than a half-round scoop. I have followed your recipe to the T, so I was wondering if there’s something I did wrong. Any help would be appreciated, thank you!!
Hi Adeline! It could be the additional unsweetened cocoa powder because it should be thick and easy to scoop. If they are too sweet definitely feel free to adjust the sweetener instead to your preference.