A picture of this sugar-free keto treat has been in my @jana.realfood account on Instagram for a while, and people keep commenting,”Where’s the recipe for those blueberry cheesecake fat bombs? I want to make them!” So finally I got the hint: here’s the recipe!
Blueberry cheesecake fat bombs recipe
2/3 cup blueberries, fresh or frozen (strawberries or raspberries would probably work great, too!)
8 ounces cream cheese
1/3 cup coconut oil, very soft or liquid
1 teaspoon lemon juice (or more, to your taste)
1 teaspoon vanilla extract
5 drops plain or vanilla stevia extract (omit, or add more, to your liking)
3 dashes of salt
Allow the cream cheese to come to room temperature for 30 to 60 minutes, until softened.
If using fresh berries, wash them and remove the stems. Frozen berries work fine, too. Just make sure they’re sugar-free!
If using frozen berries, let them sit at room temp for 10 or 15 minutes before blending.
Combine all ingredients using an immersion blender* or food processor, and mix until well combined. Taste, and adjust lemon juice and/or sweetener to your preference. This amount makes for a very subtle flavor. If you like a stronger lemon flavor (I do!), you may want to add quite a bit more.
Spoon the mixture into small muffin silicon molds or candy molds*. Place in the freezer for about 2 hours, or until set.
Pop them out and store in a bag in the freezer. Enjoy!
Since the per-serving info depends on what size you make your fat bombs, I can’t provide macros for an individual serving. So please note that the numbers below are for the entire recipe. To determine serving numbers, divide these figures by the total number of servings you made.
Carbs: 23 gr (6%)
Protein: 14 gr (4%)
Fat: 150 gr (90%)
Info from calculator on happyforks.com
*Equipment I recommend
This is the immersion blender I use and love. It comes with a blender attachment, a whisk attachment, and a carafe. So handy for making whipped cream. And essential for homemade mayo, or dump ranch dressing!
Here’s a cheaper version. Just a blender, no whisk or carafe.
Here’s the candy mold I use for fat bombs. (This is not what’s shown in the picture.)
Please note: These are Amazon affiliate links; if you buy something through them, I will get a li’l something from Amazon, with no additional cost to you. 🙂
Please send me the nutrient info for these? I recently started the keto diet and am documenting my daily intake until I’m more familiar with this way of eating. Thanks so much!
That would be great to have the nutritional information if you wouldn’t mind posting it,
Hey, Laura – I just added the nutritional info you asked for on this recipe!
Hey, Angela – Sorry I missed this request when you posted it. Been having email issues. ? I just added the nutritional info you asked for on this recipe!
any recommendation of popping them out of a metal muffin tin? Mine aren’t popping out nicely 🙁
They need liners in a metal tin. But if you could place the tin briefly in a larger pan of warm or hot water (not coming over the top of the tin), they may slip out more easily.
Do you happen to know the calorie count?
Sorry, no. I don’t count calories.
Looks sooo good. I’m going to make it today if my printer will print it. I usually put my fat bombs on a piece of waxed paper and freeze. No forms needed. Thank you for sharing the recipe!
Do you melt the coconut oil first
The coconut oil should be soft or melted. Thanks for the question! I’ll clarify the instructions.