Keto Cheese Cake Peanut Butter Fatbombs. The perfect dessert if you’re watching your carbs — or even if you aren’t!

You have definitely heard of, and probably tried a keto diet unless you’ve been living under a rock for the last few years. I think it is equally important to top them off with some delicious keto desserts if you’re eating keto meals. Luckily, this recipe is easy to make, keto-friendly, and taste amazing! Just one bite of this amazing fatbomb and you won’t even miss carbs anymore.

WHAT IS A FAT BOMB?

A keto-friendly energy boost! The extra fuel you need to power through any part of the day, these low-carb/high-fat indulgences will give you that. They are the perfect snack, meal replacement, or dessert and also help to satisfy cravings!

Cream Cheese
Peanut Butter
Heavy Cream
Powdered Erythritol

TOOLS USED TO MAKE THESE

Large Mixing Bowl: Perfect for mixing and serving. I love how big it is! Use it for anything and everything.

Hand Mixer: This handheld mixer is perfect for smaller recipes while I love my stand mixer and when I need just a quick mix.

Baking Sheet: A must-have for any kitchen. This half pan sheet works great for anything you’re baking and is larger than a regular cookie.

Parchment Paper: Your baked goods will never stick again! For everything from cookies to pizzas, I love using parchment paper!

Prep Time:
5 minutes
Chilling Time:
30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake fat bombs
Servings: 18 bombs
Calories: 105kcal

Ingredients

8 ounces cream cheese softened
1/2 cup sugar-free peanut butter
3 ounces heavy cream

3 tablespoons powdered erythritol
2 teaspoons vanilla extract

Instructions

Until it gets smooth and creamy, beat all of the ingredients together in a mixing bowl.

To portion out the mixture onto a parchment-lined baking sheet, use a medium cookie scoop.
Before enjoying, freeze for THIRTY minutes.

Notes

4 grams are the carbs listed for each fat bomb. Each fat bomb has a net carb amount of 2.5 grams after subtracting these sugar alcohols.

The bombs can be frozen in an airtight container after the initial freeze for up to TWO weeks.
Let thaw before enjoying for several minutes.
In this recipe, almond butter may also be used.

Make sure to use cream cheese(full-fat).

Nutrition