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Fat bomb recipes

Fat bombs were a life saver for me when I was dealing with overcoming an eating disorder and transforming my lifestyle into eating more healthy.

I've been asked recently for some easy, delicious fat bomb recipes so here are a few of my favs.

Strawberry Cheesecake Fat bombs

  • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen

  • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened

  • 1/4 cup = 60 ml = 2 oz = 60 g butteror coconut oil, softened

  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia

  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract

  1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

  4. Add to the bowl with softened butter and cream cheese.

  5. Use a hand whisk or food processor and mix until well combined.

  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

  7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Chocolate Cheesecake Fat bombs

Cook Time 0 mins

Passive Time 4 Hours

Prep Time 10 Mins

This Recipe Makes 12 Fat Bombs Fat Bombs

Nutrition Facts Cheesecake Fat Bombs

Amount Per Serving Calories 312 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Total Carbohydrates 1g 0% Protein 3g 6% * Percent Daily Values are based on a 2000 calorie diet. Nutritional Information Is Per Serving (1/12th Total Recipe)


Base 150 g Cream Cheese

50 g Butter melted

1 Tbsp Erythritol (SoNourished)

1 tsp Vanilla Extract

1/4 Cup unRefined Coconut Oil

Top 1/2 Cup unrefined Coconut Oil

1 tsp Cocoa Powder 2 tsp (swerve or erythritol)

INSTRUCTIONS In a medium-sized mixing bowl, add the butter and cream cheese and mix with an electric mixer until combined

Add the vanilla, erythritol and coconut oil, mix again until combined.

Grab your Silicone mini cupcake tray and portion the base layer out into 12 sections (it should fill 3/4 of the hole) Smooth the top flat with a small teaspoon.

Place in the freezer for 20 mins until relatively hard Mix the top coconut oil with the cocoa powder and erythritol in a bowl. Pour this mixture over the semi frozen base layer, and freeze for 4 hours.

Cookie dough fat bombs


8 tbsp. (1 stick) butter, softened to room temperature 1

/3 c. Keto friendly confectioners sugar (such as Swerve)

1/2 tsp. pure vanilla extract

1/2 tsp. kosher salt

2 c. almond flour

2/3 c. dark chocolate chips (such as Lily's)

DIRECTIONS In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined. Slowly beat in your almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes. Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.


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