Fat bombs are the not-so-secret secret to maintaining your keto diet. And while this blog might not be a dieters dream with so many desserts around, I’m dedicating some time to some much needed sweet treat options for those following specific diets or lifestyles.  Read on for my chocolate cheesecake fat bomb recipe along with the low-down on fat bombs and why you need to make some today!

There comes a time in every keto dieter’s life when you just need something to eat – right now.  One of the hardest parts of adjusting to a keto diet is that there aren’t very many pre-packed snacks you can just grab and go.  Most of these convenience foods just don’t give you the macronutrients you need. 

Enter my favorite thing – the fat bomb.  While it may not be the most appealing name for a quick energy-packed snack, these little nuggets will get you through a rough afternoon or just carry you to your next meal.  Plus, once you start making them at home – you’ll be hooked!


Fat bombs are pretty straight forward.  Think of a yummy exotic truffle, but keto-friendly – a bite sized, tasty morsel that gives you the high fat you need to maintain ketosis.  Many keto-dieters use fat bombs to quell their sweet cravings in a low carb, healthy fat way. They pack a punch of flavor and energy right when you need it – mid-morning, before or after an intense workout, or whenever you’re dragging.

The best part is that there are so many delicious and easy to make fat bomb recipes out there.  I recommend choosing a couple different kinds to make ahead and keep in the fridge.  If you prefer honey as your sweetener, try this lemon cheesecake fat bomb. Just keep in mind this will count as a higher amount towards your daily carbs. This strawberry keto fat bomb recipe is a smaller portion size and offers even more variety.That way, whenever you need it, you can pull one out and pop it in your mouth.  Keto-flu solved.


Cheesecake fat bombs are pretty simple to make and a great option to have on hand. This recipe uses a base of cream cheese and coconut oil and has two layers. The bottom is a delicious cheesecake and a chocolate layer added to the top for more sweetness.

You’ll want to start by mixing your cheesecake ingredients together in a medium bowl.

Cheesecake Fat Bomb Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 cup melted butter
  • 1/4 cup melted coconut oil
  • 1 teaspoon stevia
  • 1 teaspoon vanilla

Once you’ve mixed this layer, you’ll want to scoop your mixture into a silicone flower moldThe ones featured are from IKEA but you can find similar cupcake liner molds on Amazon.

Once you press your cheesecake layer down, you’ll want to free them until firm, about 30 minutes in the freezer. While you are waiting for your cheesecake layer to harden, you can work on the chocolate topping

Chocolate Topping Fat Bomb Ingredients: 

  • 1/2 cup melted coconut oil
  • 2 teaspoons coconut powder
  • 2 teaspoons stevia

This also uses coconut oil for fat content and stevia for some sweetness.

Once this is fully mixed you can pour it over your solid cheesecake layer. Freeze again until firm.

And that is all there is to making a keto fat bomb!

Chocolate Cheesecake Fat Bombs

This chocolate cheesecake fat bomb recipe is the perfect way to help you maintain your keto lifestyle! Made with coconut oil, you’ll love this two layered keto fat bomb with cream cheese to have on hand for a tasty snack when you need it most.

Servings 8 Author Kari for OhMySugarHighcom


  • 4 ounces cream cheese softened
  • 1/4 cup melted butter (but not hot)
  • 1/4 cup melted coconut oil (but not hot)
  • 1 teaspoon stevia
  • 1 teaspoon vanilla

Chocolate Topping Ingredients:

  • 1/2 cup melted coconut oil (but not hot)
  • 2 teaspoons cocoa powder
  • 2 teaspoons stevia


  1. Mix cream cheese, butter, coconut oil, stevia and vanilla in a bowl. Beat well with a hand mixer. Use a two tablespoon scoop to scoop into a silicone cupcake mold. Press into the mold with the back of a spoon. Freeze for 30 minutes.
  2. Combine all chocolate topping ingredients and stir well until smooth. Spoon over each cheesecake cup. Return to the freezer for 15 minutes or until firm.
  3. Pop out of the silicone mold and eat. Keep frozen until ready to eat.

Recipe Notes

*Several people who have made this recipe have had issue with the oils separating and not mixing well for the cream cheese layer. I have updated this recipe to recommend not having your oil or butter too hot when you mix. You can also try the reviewers suggestion of only having softened ingredients versus melted. 

You can make keto fat bombs in advance and keep them in your fridge for whenever you need them.  This keeps them fresh but also solid, as the fats will have a tendency to soften at room temperature.  


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