Sinful as they sound, cheesecake fat bombs are actually a healthy, high-fat snack you can enjoy without feeling guilty on low-carb diets like keto.

That's because they're made with all-natural ingredients, like almond meal, butter, and fresh lemon juice. And because we use erythritol instead of sugar to help sweeten each bite, you don't have to worry about carbs at all.

(There are only 2.5g net carbs per serving!)

You might also be surprised to learn that the main ingredient of these no-bake cheesecake fat bombs—cream cheese—is actually surprisingly good for you. It's full of vitamins, minerals, and even contains healthy bacteria that keep your gut healthy.

So don't worry, there's plenty to feel good about this high-fat snack or treat. (As if you needed another reason to give them a try.)

Ingredients Needed

• Cream cheese
• Almond meal
• Butter
• Lemon juice
• Erythritol
• Vanilla extract

What are Fat Bombs?

Fat bombs are high-fat snacks made with low-carb ingredients like almonds, cream cheese, nut butters, and cocoa powder. 

They're a perfect way to stick to your low-carb diet when you're on the run. Fat is an important part of any snack you have because it helps curb cravings and keeps you satisfied for longer after you eat [*]. 

Recipes and ingredients for fat bombs vary greatly, so keep that in mind as you're searching for recipes. This recipe, for example, has about 200 calories per piece, which pales in comparison to some recipes that have 500 calories or more.

Why These Fat Bombs are Great on the Keto Diet

Here are some reasons these fat bombs are a great idea on keto:

• Fat helps curb cravings and helps you feel full longer between meals [*] 

• Can be frozen or refrigerated, meaning one batch will last a week or so

• Contain less than 3g net carbs per serving
• Great for satisfying a sweet tooth

• Easy to make

Many of the above features also apply to other fat bomb recipes, so if you like this one, we encourage you to try other ones! We also encourage you to use your favorite ingredients to create your own!  

Ingredient Spotlight: Cream Cheese

We don't always think of cream cheese as a "healthy" ingredient. But as part of a keto diet, it's actually kind of a health rockstar.

Just consider, one cup of cream cheese contains [*]:

• Vitamins A, E, K, as well as a host of different B vitamins
• Minerals like calcium, selenium, and phosphorus
• Electrolytes like sodium (making this a great snack after a hard workout)

And also, the process by which cream cheese is made helps boost the number of bacteria in it, which means it's also good for gut health [*].

Pretty good, right? That's just another reason you're going to love these no-bake cheesecake fat bombs!

Other Keto Recipes You’ll Love

• Frozen Nut Butter Fat Bombs
• Chocolate Coconut Fat Bombs
• Deliciously Fudgy Paleo Brownies

No-Bake Cheesecake Fat Bombs Recipe

Recipe Information:

• Yield: 12
• Serving size: 1 piece
• Prep time: 2½ hours
• Freeze time: 2 hours

Ingredients:

• ½ cup almond meal
• ¼ cup butter, melted
• 16 ounces cream cheese, softened
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice
• ¾ cup erythritol
• ½ teaspoon salt

Preparation:

1. Thoroughly spray a 12-cup muffin pan or line with paper cupcake liners (lightly spray the inside of these). In a bowl, mix together the almond meal and the melted butter until fully incorporated. Spoon the mixture into the bottom of the muffin pan/cup liners and press into a flat crust.
2. Beat the rest of the ingredients together at medium speed until smooth, about 3-5 minutes.
3. Spoon the mixture into each muffin cup, packing it down with the spoon or your fingers until you are out of cream cheese mix and each cup is most of the way full.
4. Put the pan in the freezer and allow the cheesecakes to freeze for at least 2 hours. Remove from the freezer and pop the cheesecakes out onto a serving platter or a storage container while still frozen. Note: If you are not using the paper cupcake liners, you may need to go around the edge of the cheesecakes in the muffin pan with an offset spatula or butter knife to get them to pop out of the pan.
5. Allow the cheesecakes to thaw in the refrigerator for 3-4 hours before serving.

Nutrition Facts Per Serving:

Calories: 198.6

• Fat: 19.2g
• Protein: 3.25g
• Total Carbohydrates: 20.5g
• Fiber: 0.5g
• Sugar Alcohol: 18g
• Net Carbohydrates: 2g

Macros:

• Fat: 87%
• Protein: 7%
• Carbohydrates: 6%