This Keto Blueberry Cheesecake Fat Bombs are a delicious and beautiful dessert. These cheesecake is made with all keto friendly elements like cream cheese, coconut oil, almond butter, erythritol and blueberries. This fat bombs contain only one gram of fiber, and one gram of net carbs per bomb serving. I can easily store these Keto Blueberry Cheesecake Fat Bombs in a sealed box and keep them in the refrigerator for more than one week and i can also store them in the freezer for more than 3 months. Trust me, these taste as good as they look, and are perfect for a hot summer day, or just an easy ketogenic snack.
Statistics
- Prep time: 10 minutes
- Serving size: 1 fat bomb
- Cook time: 0 minutes
- Cuisine: American
- Total time: 15 minutes
- Course: Dessert, Snack
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
- Silicone mold or ice cube tray
- Spoon
- Freezer-safe container
Ingredients
- 1 cup cream cheese
- ¼ cup unsweetened almond butter
- ¼ cup coconut oil
- ¼ cup powdered erythritol
- ½ teaspoon vanilla extract
- ¼ cup fresh blueberries
- Pinch of salt
Directions
- Get a mixing bowl and add almond butter, softened cream cheese, melted coconut oil and erythritol.
- Blend them with a hand blender until they are combined and smooth.
- Put in vanilla extract and salt to the mixture and blend again.
- I can add some fresh blueberries and gently fold them in with a spatula.
- Add the mixture with spoons into the silicon molds and press them down to make sure they are compact.
- I can put the molds in the freezer for 2 hours or until they are firm so that they set properly.
- After they are firm, take them out of the freezer and remove the fat bombs from the mold.
- Then store these fat bombs in a sealed container so that they can be used in a timely manner.
Tips
- I can easily change the amount of sweetness according to our taste and sweetness.
- You can also use frozen blueberries as a substitute for fresh blueberries, but we will have to thaw the frozen blueberries before using them.
- I can also add cashew butter or peanut butter as a substitute for almond butter to make it taste different.
- You can also add some extra nuts like chopped almonds walnuts or pecans for extra crunch.
Storage Information
Refrigerator
You can store these Blueberry Cheesecake Fat Bombs in an airtight container and store them for more than 1 week.
Freezer
You can store these Blueberry Cheesecake Fat Bombs in the freezer for more than 3months and we can thaw them in the refrigerator for several minutes before using them.
Frequently Asked Questions
Such this Blueberry Cheesecake Fat Bombs Low in Carbs?
Yes these Blueberry Cheesecake Fat Bombs only have 1g net carbs, 1g fiber, 2g total carbs, and 3g protein.
Will you store these Cheesecake Fat Bombs?
You can store these Blueberry Cheesecake Fat Bombs in an airtight container and keep these Fat Bombs in the refrigerator for a week and we can also keep them in the freezer for up to three months.
Will we use another sweetener to make these Blueberry Cheesecake Fat Bombs?
You can easily make these Fat Bombs with sucralose, stevia, or monk fruit. I just need to adjust the amount of sweetness according to our palate and the sweetener used.
Can we make these Cheesecake Fat Bombs without blueberries?
I can easily make these cheesecake fat bombs without blueberries or we can also use mixed berries like strawberries, raspberries or blackberries as a substitute for blueberries.
How can we prepare these blueberry cheesecake fat bombs without coconut oil?
I can make these bombs with grass-fed butter or MCT oil as a substitute for coconut oil.
Nutritional Information
Calories: 160 kcal
Net Carbs: 1 g
Iron: 0.5 mg
Total Carbs: 2 g
Vitamin A: 280 IU
Fiber: 1g
Calcium: 30 mg
Protein: 3 g
Iron: 0.5 mg
Serving Size: 1 Fat Bomb
Sodium: 60 mg
Per serving: 51 mg
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