These cream cheese fat bombs are no-bake keto bites made from 8 ounces of full-fat cream cheese, ½ cup butter, ¼ cup coconut oil, and ⅓ cup powdered erythritol or allulose, with vanilla, a pinch of sea salt, and optional lemon juice. Mixing takes about 10 minutes. After a 20 to 30 minute chill you roll them, then they set in about an hour. One bowl makes 18 to 20 bites that taste like little cheesecake balls.
The key is temperature. The cream cheese and butter must be fully soft, and the coconut oil melted but only warm, so the base beats smooth and then firms up cleanly in the cold.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Fat Bomb Numbers: 18 to 20 Bites From One Bowl
- Yield: 18 to 20 fat bombs, scooped with a 1½ tablespoon cookie scoop
- Time: 10 minutes of mixing, 20 to 30 minutes chilling before shaping, about 1 hour to set
- Fat ratio: 8 oz cream cheese to ½ cup butter to ¼ cup coconut oil
- Sweetener: ⅓ cup powdered erythritol or allulose, adjusted to taste
- Per fat bomb: the recipe card lists about 125 calories and 10 g fat, based on 20. Most of the 5 g carbohydrate comes from the sweetener, which keto trackers usually subtract
- Keeps: 1 week in the fridge, 1 month in the freezer
What Cream Cheese, Butter, and Coconut Oil Each Do
Full-fat cream cheese gives the body and the slight tang that keeps these from tasting like plain sweet butter. Light cream cheese has more water. It turns loose and will not hold a ball after chilling, so skip it here.
Butter softens the cream cheese and makes the bites melt on your tongue. Use unsalted. With salted butter, drop the pinch of sea salt.
Coconut oil is what makes them set. It is solid below about 76°F, so once the bites are cold it holds them firm, and it gives a faint sheen when they are set right. Unrefined coconut oil tastes lightly of coconut. Refined is neutral, which suits the lemon and vanilla version better.
Vanilla rounds out the flavor. The tablespoon of lemon juice is optional, but it is what pushes the taste toward cheesecake.
Erythritol or Allulose in Fat Bombs?
The card gives you a choice, and the two behave differently in a cold, high-fat bite. Use them powdered either way. Granulated crystals never dissolve in a base this cold, and the bites stay gritty.
- Powdered erythritol: sets the firmest and is easy to find. It can leave a cooling, minty feel, and straight from the freezer it may taste a little grainy.
- Allulose: tastes closer to sugar, with no cooling aftertaste, and stays smooth. It also keeps the bites softer, so they are best stored in the freezer and eaten a few minutes after they come out.
Neither is as sweet as sugar, so taste the base before chilling and add a spoonful more if you like.
Beating the Cream Cheese Base Smooth
Leave the cream cheese and butter on the counter until a finger presses in easily. Do not soften them in the microwave: melted spots turn the base greasy. Beat the two together with an electric mixer for 2 to 3 minutes, until fluffy with no lumps. A whisk by hand will not get the same air in.
Scrape the bowl, then drizzle in the melted coconut oil with the mixer on low. Let the oil cool until it is warm, not hot, first. Hot oil melts the butter and the base goes soupy. Add the sweetener, vanilla, lemon juice, and salt, and beat until light and even.
Chilling, Scooping, and Rolling the Balls
Chill the bowl for 20 to 30 minutes. It is ready when a spoonful holds a soft peak, like firm mousse. Left much longer, it turns too hard to scoop, so set a timer.
Scoop 18 to 20 portions onto a parchment-lined tray and roll each one quickly between your palms. Warm hands melt the outside, so a quick roll beats a perfect one. Dust the tops lightly with unsweetened cocoa powder if you like, for a tiramisu look. Then chill about 1 hour in the fridge or freezer until firm. They are set when you can pick one up without it denting or sticking to your fingers.
Flecks, Grease, or Too Soft to Roll: Rescues
- Hard white flecks in the base: the cream cheese or butter was cold, and the coconut oil set on contact. Set the bowl over a pan of warm water for 20 to 30 seconds and beat again.
- Greasy, separated, or shiny with oil: the coconut oil went in too hot. Chill the bowl 10 minutes, then beat again until it comes back together.
- Lumpy: the cream cheese was not soft enough before beating. Warm it the same way as the flecks and keep beating.
- Too soft to roll after 30 minutes: the kitchen is warm or you used allulose. Chill 10 more minutes, or scoop straight onto the tray and freeze before rolling.
- Gritty: granulated sweetener. Next time, blitz it to powder in a blender first.
Peanut Butter, Chocolate, and Citrus Versions
For cream cheese peanut butter fat bombs, beat 2 to 3 tablespoons of natural, unsweetened peanut butter into the base with the sweetener. They set a little softer, so keep them in the freezer. For a chocolate version, beat in 2 tablespoons unsweetened cocoa powder. Orange zest in place of the lemon juice gives a fresh citrus note, and 1 teaspoon almond extract makes them taste like cherry cheesecake. A few sugar-free chocolate chips or crushed freeze-dried berries add crunch.
Like the peanut butter idea? My keto peanut butter cookies use the same sweetener. For more chocolate, try keto brownies or sugar free chocolate cookies.
How Long Cream Cheese Fat Bombs Keep
Store them in an airtight container in the fridge for up to 1 week. For longer, freeze them in a single layer until hard, then move them to a freezer bag or box for up to 1 month. From the freezer, give them 2 to 3 minutes on the counter to soften enough to bite. On a warm counter they start to slump within about 15 minutes, so take out only what you will eat.
Short Answers on Keto Fat Bombs
Can I Make 3 Ingredient Fat Bombs With Cream Cheese?
Yes. Cream cheese, butter, and powdered sweetener alone make a softer bite. Without the coconut oil they will not firm up much in the fridge, so keep them frozen.
Can I Use Silicone Molds Instead of Rolling?
Yes. Spoon or pipe the base into the molds right after mixing, skip the first chill, and freeze until solid. They pop out cleanly once frozen. Store them in the fridge or freezer.
Why Are My Fat Bombs Melting?
Coconut oil softens above about 76°F. Serve them cold and keep the container in the fridge between bites.
For another cold keto dessert, try keto chocolate mousse, or bake a keto pumpkin cheesecake when you want the cheesecake flavor in slices.
Keto Fat Bomb Snacks
These cream cheese fat bombs are no-bake keto bites made with full-fat cream cheese, butter, coconut oil, powdered erythritol or allulose, and vanilla, with optional lemon juice and a dusting of cocoa. Ten minutes of mixing, a short chill, and about an hour to set make 18 to 20 smooth, firm bites that taste like little cheesecake balls. The coconut oil goes in melted but only warm, so the base beats fluffy and sets firm in the cold. Keep these cream cheese keto fat bombs on hand as a low carb snack, a keto dessert after dinner, or a sweet bite with coffee. For peanut butter fat bombs, beat in a few spoons of natural peanut butter. They keep 1 week in the fridge and 1 month in the freezer.
Ingredients
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup coconut oil, melted and slightly cooled
- 1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- Pinch of sea salt
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- CREAM THE BASE: In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until the mixture is smooth, fluffy, and free of lumps. This step should take 2 to 3 minutes.
- ADD THE COCONUT OIL: While mixing on low speed, slowly drizzle in the melted and slightly cooled coconut oil. Stop and scrape down the sides of the bowl as needed to ensure everything is evenly blended.
- SWEETEN AND FLAVOR: Add the powdered erythritol or allulose, vanilla extract, lemon juice if using, and a pinch of sea salt. Beat the mixture again until fully combined and light in texture.
- CHILL THE MIXTURE: Transfer the bowl to the refrigerator and chill for 20 to 30 minutes, just until the mixture firms up enough to hold its shape when scooped. This step helps with clean shaping.
- SCOOP AND SHAPE: Use a small cookie scoop or spoon to portion the mixture into bite-sized balls. Roll each ball between your palms to create a smooth surface and uniform shape.
- DUST WITH COCOA: Arrange the shaped fat bombs on a tray lined with parchment paper. Lightly dust the tops with unsweetened cocoa powder, if using, for a classic cheesecake-tiramisu look.
- CHILL TO SET: Place the tray in the refrigerator or freezer and let the fat bombs firm up completely, about 1 hour, before serving or storing.
Notes
Bring the cream cheese and butter fully to room temperature; cold dairy makes lumps, and the coconut oil sets into hard flecks when it hits a cold base (warm the bowl over warm water for 20 to 30 seconds and beat again). Let the melted coconut oil cool until just warm so it does not melt the butter. Use powdered sweetener only: erythritol sets firmer, allulose tastes closer to sugar but makes softer bites best kept frozen. Chill the base only until it holds a soft peak before scooping. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month, and let frozen fat bombs sit 2 to 3 minutes before eating.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 125Total Fat 10gSaturated Fat 5gUnsaturated Fat 5gCholesterol 25mgSodium 154mgCarbohydrates 5gFiber 0gSugar 0gProtein 3g
