Fat bombs are the keto answer to dessert, but we’re pretty sure that just about anyone could get behind these delicious little low-carb cheesecake bites. The best thing about these keto blueberry cream cheese fat bombs is that they are so easy to make and delicious! Use different berries each time to change up the flavor!
Total Time
2hr 15min
5.0
2 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1/2
cup
Cream Cheese
, room temperature
•
4
Tbsp
Butter
, room temperature
•
2
tsp
Natural Sweetener
•
1
tsp
Vanilla Extract
•
4
Tbsp
Fresh Blueberries
or Frozen Blueberries or Mixed Berries
Cooking Instructions
1.
In a medium bowl, beat the Cream Cheese (1/2 cup), Butter (4 Tbsp), Natural Sweetener (2 tsp), and Vanilla Extract (1 tsp) with a hand mixer or in a stand mixer.
2.
In a small bowl, mash the Fresh Blueberries (4 Tbsp) thoroughly until no chunks remain. This is important, since chunks will get a weird texture in the freezer.
3.
Fold the berries into the cream cheese mixture using a spatula. You can fully combine the mixture, or leave some swirls for a pretty texture.
4.
Spoon the cream cheese mixture into molds. You can use cupcake liners, ice cube trays, or any other silicone molds you have on hand.
5.
Freeze for at least 2 hours before removing from the molds and serving.
Author's Notes
Leftover fat bombs can be stored in the freezer in a zip-top bag for up to 3 months.
Nutrition Per Serving
CALORIES
444
FAT
44.0 g
PROTEIN
3.9 g
CARBS
8.9 g
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