This is the basic recipe for Fat Bombs, a keto dieter’s best friend. The main recipe is for the ever-popular cookie dough version, but I’ve also included a bunch of variations so you’ll never get sick of them. I like to spoon the dough into silicone ice trays to refrigerate, because then the fat bombs are easy to portion out. But you can chill them in the bowl and just use a spoon to scoop out a portion whenever you want. By the way, the recipe will mix together much easier if all the ingredients are at room temperature.
Makes 24 servings
Beat the cream cheese, butter, peanut butter, sweetener, and vanilla in a medium bowl with an electric mixer until smooth. Add the chocolate chips and use a spoon or a spatula to mix until combined.
If you have silicone ice trays, spoon a 1-tablespoon portion of dough into each cavity and refrigerate for at least 30 minutes before serving. If you don’t have trays, simply cover the bowl with plastic wrap, place it into the refrigerator, and scoop out portions as needed.
Fat bombs can be stored in a covered container in the refrigerator for up to 2 weeks.
Note: Liquid stevia is my favorite sweetener for fat bombs because I can easily adjust the sweetness by increasing or decreasing the number of drops, and it doesn’t interfere with the lovely smooth texture.
I tried using erythritol, and it tasted great but I didn’t like the slightly gritty texture. You can use Swerve, which combines with the ingredients better than erythritol, but I still think the liquid stevia version has better flavor.
Nutritional Info (per 1 tablespoon)
Calories 83, fat 8.2 g, protein 1.7 g, carbs 3.2 g, fiber 0.5 g
Variations
Chocolate Chip Lovers: Leave out the peanut butter. The texture changes a bit but they taste amazing.
Strawberry Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup chopped fresh strawberries.
Raspberry Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup fresh raspberries.
Raspberry-Lemon Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup fresh raspberries, 1 tablespoon grated lemon zest, and 2 tablespoons fresh lemon juice.
Chocolate Cheesecake: Add 4 tablespoons unsweetened cocoa powder and ¼ teaspoon salt. Chop up the chocolate chips and roll the chocolate cheesecake balls in the chopped chocolate before chilling.
Blueberry Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup fresh blueberries.
Blueberry-Lemon Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup fresh blueberries, 1 tablespoon grated lemon zest, and 2 tablespoons fresh lemon juice.
Lemon Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 tablespoon grated lemon zest and 2 tablespoons fresh lemon juice.
Raspberry-Lemon Cheesecake: Leave out the peanut butter and chocolate chips. Add 1 cup fresh raspberries, 1 tablespoon grated lemon zest, and 2 tablespoons fresh lemon juice.