Looking for easy keto desserts? These simple cheesecake fat bombs are super easy to throw together and can be made in an ice cube tray. Nothing fancy here, just a few little bite-size pieces of heaven.
I’ve always thought a low carb diet was near impossible, but not with these keto cheesecake fat bombs in my arsenal! They are incredibly rich and satisfying, and it only takes one to satisfy my sugar cravings for the day.
The BEST little No-Bake Keto treats you’ll ever make. My favorite low carb dessert!
You can use any frozen berry of your choice (blueberries, raspberries, strawberries, blackberries, etc), as long as your fruit choice is one of the low carb variety. In fact, you could probably even replace the berries with peanut butter or cocoa for an entirely different flavor. Just about anything goes with cheesecake, right?
Happiness is Cheesecake! Feel free to use any variety of berry that you’d like, or even a combination of mixed berries.
I used granulated swerve for this recipe, but you can use any sugar substitute that you’d like. Start off with just a tablespoon and do a taste test to see if it suits your sweetness preference.
Simply blend everything together in a high quality blender, and spoon the mixture into a large ice cube tray. Once frozen, place them in a freezer bag or air tight container to enjoy later.
Once frozen, enjoy these little purple bites of heaven whenever you please. Just one of these fat bombs will crush your sugar cravings, especially after dinner when you’re just dying for dessert.
Easy Blueberry Cheesecake Fat Bombs (Keto & Low Carb)
Ingredients
- 3/4 cup fresh or frozen berries (I prefer blueberries)
- 8 oz softened cream cheese (leave at room temp for 30 minutes or more)
- 2 tbsp coconut oil
- 1-3 tbsp swerve (or low carb sweetener of your choice)
- 1 tsp vanilla extract
Instructions
- Allow the cream cheese to soften at room temperature for 30 minutes to an hour, or soften it in the microwave on the defrost setting.
- Place all of the ingredients together in a high quality blender, and blend until well combined (start with 1 tbsp of swerve, and then do a taste test and add more if desired).
- Spoon the mixture into a large ice cube tray (I usually have a little excess that I devour with a spoon!)
- Cover the ice cube tray with foil or plastic wrap, and freeze for 2 hours or more.
- Once frozen, the cream cheese cubes should easily slide out of your tray. I like to remove them and store them in a plastic freezer bag for easy access later.
- Enjoy! These little purple guys taste like really cold, creamy and sweet blueberry cheesecake bites. Even my kids love them!
Notes
- You can also use a mini muffin pan or a silicone mold if you don't have an ice cube tray.
- Try mixing it up with different berries (strawberries, raspberries, blackberries, etc.)
Don’t forge to pin and save this easy keto dessert for later! 🙂
