Easy Blueberry Cheesecake Fat Bombs (Keto & Low Carb)

Just five ingredients and the perfect creamy, sweet, low-carb treat!

Servings: 16
Ingredients

¾ cup fresh or frozen blueberries (or your favorite berries)

8 oz cream cheese, softened

2 heaping tbsp coconut oil

1–3 tbsp Swerve (sweeten to taste)

1 tsp vanilla extract

Instructions

Let the cream cheese soften at room temperature for 30–60 minutes, or microwave on the defrost setting until soft.

Add all ingredients to a high-powered blender. Start with 1 tbsp Swerve, blend until smooth, then taste and adjust sweetness as desired.

Spoon the mixture into a large ice cube tray (any extra is perfect for snacking!).

Cover the tray with foil or plastic wrap and freeze for at least 2 hours.

Once frozen, pop out the fat bombs and store them in a freezer-safe bag for easy grab-and-go treats.

Notes

No ice cube tray? Use a mini muffin pan or silicone molds instead.

Swap blueberries for strawberries, raspberries, blackberries—whatever you prefer.

Any keto-friendly sweetener works.