Fat Bombs with Cream Cheese

If you are following a ketogenic diet, you know that hitting your daily fat macros can sometimes feel like a chore. Enter fat bombs with cream cheese—the single most satisfying way to get healthy fats while tasting like a decadent dessert.

I remember the first time I made these. It was a Tuesday afternoon, I was craving something sweet, and I had exactly 30 grams of carbs left for the day. Twenty minutes later, I was sitting with a plate of creamy, chocolatey goodness that clocked in at under 1g net carbs per bomb. It felt like cheating, but it was 100% keto-compliant.

This guide synthesizes the best techniques from top keto communities to help you master fat bombs with cream cheese—whether you prefer sweet chocolate versions or savory variations.

What Are Fat Bombs with Cream Cheese?

Fat bombs are high-fat, low-carb snacks designed to help keto dieters meet their daily fat requirements. They typically combine a fat base (coconut oil, butter, or cream cheese) with flavorings and sweeteners.

When you use cream cheese as the base, you get a smoother, more decadent texture compared to coconut oil-based versions. According to nutritional data, an 8oz block of full-fat cream cheese contains approximately 80g of fat and only 6g of carbs, making it an ideal ingredient for keto treats.

Why Add Cream Cheese to Fat Bombs?

• Creamier Texture: Cream cheese creates a smooth, truffle-like consistency that melts in your mouth.
• Better Flavor Absorption: It carries flavors like vanilla, chocolate, and peanut butter exceptionally well.
• Protein Boost: Unlike pure oil-based bombs, cream cheese adds about 2g of protein per ounce.
• Satisfying: The combination of fat and protein keeps you fuller longer.

The Ultimate Fat Bombs with Cream Cheese Recipe

Ingredients

• Cream Cheese Base:
  • 8 oz (1 block) Full-Fat Cream Cheese, softened
  • 4 tbsp Unsalted Butter, softened
  • 2 tbsp Coconut Oil, melted
• Sweetener and Flavoring:
  • 3 tbsp Powdered Erythritol or Monk Fruit Sweetener
  • 1 tsp Pure Vanilla Extract
  • Pinch of Sea Salt
• Optional Add-ins:
  • 2 tbsp Natural Peanut Butter (for PB version)
  • 2 tbsp Unsweetened Cocoa Powder (for chocolate version)
  • 1/4 cup Sugar-Free Chocolate Chips

Instructions

1. Soften the Cream Cheese: Remove cream cheese and butter from the refrigerator at least 30 minutes before starting. They should be at room temperature for proper mixing.
2. Combine the Base: In a medium mixing bowl, beat the cream cheese, butter, and melted coconut oil together until smooth and fluffy. Use an electric hand mixer for best results.
3. Add Sweetener: Sift in your powdered sweetener to avoid lumps. Add vanilla extract and salt. Beat until well combined.
4. Choose Your Flavor: For chocolate bombs, fold in cocoa powder. For peanut butter bombs, mix in the natural peanut butter until evenly distributed.
5. Shape: Using a small cookie scoop or tablespoon, portion the mixture into 12 equal balls. Roll them between your palms to smooth.
6. Chill: Place the fat bombs on a parchment-lined baking sheet or silicone mold. Freeze for 30 minutes until firm.
7. Optional Coating: Dip frozen bombs into melted sugar-free chocolate for a shell coating.

Nutritional Information Per Fat Bomb

Based on the recipe above using standard ingredients:

• Calories: ~100 kcal
• Fat: 10g
• Protein: 1.5g
• Net Carbs: 0.8g
• Fiber: 0.2g

Flavor Variations

The cream cheese base is incredibly versatile. Here are the most popular variations:

1. Chocolate Peanut Butter Fat Bombs

Add 2 tbsp cocoa powder + 2 tbsp natural peanut butter to the base. These taste like a keto Reese's cup.

2. Lemon Cheesecake Fat Bombs

Add zest of 1 lemon + 1 tbsp lemon juice. Top with a crushed almond for texture.

3. Strawberry Cream Cheese Fat Bombs

Fold in 2 tbsp of sugar-free strawberry jam or 3 mashed fresh strawberries.

4. Cinnamon Roll Fat Bombs

Add 1 tsp cinnamon + 1/2 tsp nutmeg. Drizzle with cream cheese glaze (more cream cheese + sweetener thinned with heavy cream).

Storage and Shelf Life

Proper storage is critical because cream cheese is perishable:

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 3 months. Thaw in the fridge for 10 minutes before eating.
• Room Temperature: Do not leave at room temperature for more than 2 hours due to dairy content.

Frequently Asked Questions

Q: Can I use low-fat cream cheese?
A: You can, but it defeats the purpose. Fat bombs are meant to be high-fat. Using low-fat cream cheese reduces the fat content and may result in a different texture.

Q: Why are my fat bombs too soft?
A: You likely did not chill them long enough, or you used too much coconut oil. Try freezing them for an additional 15-20 minutes.

Q: Can I make these dairy-free?
A: Yes! Substitute the cream cheese with dairy-free cream cheese (like Kite Hill) and use coconut cream instead of butter.

Q: How many fat bombs should I eat per day?
A: This depends on your daily macros. Most keto dieters eat 1-2 fat bombs as a snack or dessert. Since each bomb is ~100 calories and 10g fat, adjust based on your remaining daily fat allowance.

Related Recipes

If you enjoyed these fat bombs with cream cheese, explore more keto-friendly treats in our Baking and Sweets category.