A Rich, Low-Carb Treat You Can Enjoy Anytime
These indulgent bites bring together a buttery crust, a velvety cheesecake center, and a glossy chocolate layer—all in a convenient, freezer-friendly form. Perfect for keto lifestyles, quick snacks, or make-ahead desserts, they offer a satisfying sweetness without the sugar crash.
Ingredients
Crust (for about 12 fat bombs)
½ cup almond flour (≈ 56 g)
2 tbsp unsalted butter, melted (≈ 28 g)
1 tbsp coconut oil, melted (≈ 15 g)
2 tbsp powdered erythritol (or your low-carb sweetener of choice)
A pinch of salt
Cheesecake Filling
8 oz (≈ 225 g) full-fat cream cheese, softened
4 tbsp unsalted butter, softened (≈ 56 g)
2 tbsp coconut oil, melted (≈ 30 ml)
3–4 tbsp powdered erythritol (adjust to taste)
1 tsp pure vanilla extract
Chocolate Topping
¼ cup coconut oil, melted (≈ 60 ml)
½ cup unsweetened cocoa powder (≈ 50 g)
2–3 tbsp powdered erythritol (or low-carb sweetener)
(Optional) a pinch of sea salt — enhances the chocolate flavor
Instructions
- Prepare the Crust
Preheat your oven to 350 °F (175 °C).
Line a 12-cup silicone mold or a cupcake pan with paper liners (or lightly grease it).
In a mixing bowl, combine the almond flour, melted butter, melted coconut oil, powdered erythritol, and a pinch of salt until the mixture resembles wet sand.
Spoon about a heaping tablespoon of the crust mixture into each mold, pressing gently but firmly to create an even, compact base.
- Bake the Crusts
Place the mold in the preheated oven and bake for about 7–9 minutes, until the edges just begin to turn golden.
Remove from the oven and set aside to cool completely.
- Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese and softened butter together until completely smooth and creamy.
Add the melted coconut oil, powdered erythritol, and vanilla extract. Continue mixing until the filling is silky and well combined.
- Fill the Molds
Divide the cheesecake filling evenly over the cooled crusts, smoothing the tops.
Place the mold in the freezer for 20–30 minutes, or until the cheesecake layer is firm to the touch.
- Prepare the Chocolate Topping
While the cheesecake layer chills, melt the coconut oil (if not already melted). In a separate bowl, whisk together the melted coconut oil, cocoa powder, and powdered erythritol (plus a pinch of salt, if using) until smooth, glossy, and lump-free.
- Finish and Freeze
Remove the mold from the freezer. Carefully pour or spoon the chocolate mixture over each cheesecake-fat bomb, covering the top layer evenly.
Return the mold to the freezer and let set for at least 3–4 hours, or until the chocolate layer is hard and everything is fully frozen.
Serving Suggestions
Serve chilled, directly from the freezer — the contrast between creamy cheesecake and crisp chocolate is delightful.
Garnish with a light sprinkle of sea salt, a few shaved dark chocolate curls, or finely chopped nuts for added texture and flavor.
Pair with unsweetened coffee, espresso, or a creamy nut milk — the richness of the fat bombs goes especially well with bitter or unsweetened drinks.
Store them in an airtight container in the freezer for up to one month; for easiest serving, let thaw 2–3 minutes on the counter before eating.
Discussion Questions
Which flavor variation would you try next — perhaps a white chocolate-raspberry topping, or a peanut-butter swirl between the layers?
Do you prefer a thicker cheesecake layer or a more balanced three-layer bite (crust, cheesecake, chocolate)?
What kind of toppings or flavors would you add to personalize this recipe — e.g. nuts, sea salt, citrus zest, or spices?
Important Notes
Be sure the crust is fully cooled before adding the cheesecake filling — otherwise the warmth may make the filling too soft to set properly.
Use silicone molds or quality cupcake liners for easier removal once frozen.
If you’d like a firmer texture, freeze the fat bombs longer; for a softer “cheesecake-like bite,” freeze just until set and store in the fridge.
If your sweetener is granular and not powdered, blend it first to avoid a gritty texture.
Frequently Asked Questions (FAQ)
Can I make this recipe dairy-free?
Yes — substitute full-fat dairy cream cheese with a dairy-free cream cheese (e.g., coconut or cashew-based), and use vegan butter or coconut oil instead of butter. The texture will be slightly different but still delicious.
Can I use a different sweetener?
Absolutely. Powdered erythritol or allulose work best for smooth texture. You can also use monk-fruit sweetener or a stevia blend — just adjust to taste, since sweetness varies by product.
How long do fat bombs keep in the freezer?
Stored in an airtight container, they stay good for up to one month. For easy serving, let them thaw for a few minutes before eating.
Can I skip the crust layer?
Yes. You can pour the cheesecake mixture directly into silicone molds and freeze. You’ll get creamy cheesecake bites without the crust — still delicious and simpler.
Based on and adapted from standard recipes for chocolate cheesecake fat bombs.