Keto Fat Bombs

Apr 15, 2020 | Bake, Food

I think we can all agree that being quarantined has wrecked havoc on our diets.  As I scour Pinterest at night looking at delicious looking pictures of cakes and pies, I come across dessert recipes for those on the Keto Diet.  Not that we are on any kind of diet in our house, but I thought I’d give the Cheesecake Keto Fat Bombs a try.  I was leary because, honestly, how good could these really be?  Well, let me tell you…they are soooooo yummy!!  And….I had all the ingredients right at my finger tips.  I couldn’t wrap my head around cream cheese and peanut butter together but combined with some sugar and chocolate chip morsels, it definitely helped to curb my sweet tooth.

I have changed the name to just “Keto Fat Bombs” while the consistency is similar to cheesecake, I just can’t picture these as a cheesecake.  They are a fat bomb and mine are almost Keto if it weren’t for the milk chocolate chips I used.  If I were to describe the taste to you, I would say they tasted almost like a Reese’s Peanut Butter Cup!  I think the next time I make these, I’m going to mix the chocolate morsels right into the bowl with the other ingredients!


4 oz cream cheese, softened
2 ounces creamy peanut butter, room temperature (I used Smart Balance creamy peanut butter)
2 tablespoons Swerve
1 cup milk chocolate morsels (the recipe called for dark chocolate chips)


1. To prepare your Fat Bombs, allow cream cheese and peanut butter to sit at room temperature until softened.

2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.  Because the cream cheese and peanut butter were soft, I did this in a bowl with a large spoon.

3. Scoop small golf-sized of dough and form balls.  The recipe called for crushing your chocolate morsels but I chose to leave mine as they were and just rolled my fat bomb all around a plate full of chips.  Arrange your fat bombs on the baking sheet lined with parchment paper. Freeze the fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container.  I stored mine in an air tight container in the refrigerator and they were fine but, of course, they weren’t going to be around long to go bad :-).


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