Keto Blueberry Cheesecake Fat Bomb Recipe
Creamy and delicious, this Keto Blueberry Cheesecake Fat Bomb Recipe is the best there is! The “Secret Ingredient” is where the decadent flavor really shines.
I’ll give it to you straight, folks. The secret here is the Lakanto Maple Syrup. I know, the suspense was killing me too. But it wasn’t necessary to make you have to wait on that one.
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Fat bombs are HUGE in the Keto/Low Carb world these days. So, of course, I have tried many different versions. All sorts of flavors with or without fruit and variations of lower carb nuts.
Honestly, this has become one of my top favorites. Blueberries are so incredibly delicious on their own, I could just eat them by the handfuls- every day, all day long.
That isn’t very realistic, so we have to come up with creative ways to use them in moderation. Here is where you can absolutely enjoy them in a smaller portion.
Eat these delightful bites of pleasureful goodness, when you want a good bit of fat and an amazingly sweet guilt-free treat!
Here are a few photos of how they were made!
These are fantastic with some whip, macadamia nuts, and shredded coconut too!!
Keto Blueberry Cheesecake Fat Bomb Recipe
Makes: 12 servings
Keto Blueberry Cheesecake Fat Bomb Ingredients
16 oz. Cream Cheese (2 blocks), softened
1/2 c. Unsalted Butter, softened
1/2 c. Lakanto Confectioners
2 tbs Lakanto Maple Syrup
1/2 tsp Himalayan Pink Salt
1/2 c. Whole Blueberries (fresh or frozen)
Keto Blueberry Cheesecake Fat Bomb Instructions
- Leave cream cheese and butter out on the counter, until room temp.
- If you don’t want to wait, add both to microwave safe bowl and warm up for 20-30 seconds.
- In a large mixing bowl- add cream cheese and butter.
- Use a hand mixer to blend these together until soft and creamy.
- Add Lakanto confectioners, Lakanto Maple Syrup, salt, and vanilla. Mix until well incorporated.
- The add blueberries and fold in with a spatula.
- Scoop out evenly among 12 regular size muffin cup wells.
- Put in the fridge overnight or in the freezer 1-2 hours.
- Pop out and enjoy!
Notes:
The SECRET INGREDIENT: Lakanto Maple Syrup!
It seriously brings an amazing depth of flavor to these fat bombs.
You can use hand mixer all the way through, but the blueberries will break up and be partially smashed.
If you want them pretty, I recommend folding them in.
I used a silicone regular size muffin cup tray, but you can also use baking cup liners.
This makes 12 regular size muffin cups or 24 mini muffin cup size.
We enjoy these with some homemade whipped cream, a sprinkling of crushed Macadamia nuts and unsweetened shredded coconut. Delish!
Keto Blueberry Cheesecake Fat Bomb Nutrition
Nutrition per serving (1 reg size Fat Bomb)
Calories 205, Total C 13g, Fiber 1g, SA 10g, Net C 2g, Fat 19g, Protein 3g
Print the recipe card below!
Keto Blueberry Cheesecake Fat Bomb Recipe
Ingredients
- 16 oz. Cream Cheese 2 blocks, softened
- 1/2 c. Unsalted Butter softened
- 1/2 c. Lakanto Confectioners
- 2 tbs Lakanto Maple Syrup
- 1/2 tsp Himalayan Pink Salt
- 1 tsp Pure Vanilla Extract
- 1/2 c. Whole Blueberries fresh or frozen
Instructions
- Leave cream cheese and butter out on the counter, until room temp.
- If you don’t want to wait, add both to microwave safe bowl and warm up for 20-30 seconds.
- In a large mixing bowl- add cream cheese and butter.
- Use a hand mixer to blend these together until soft and creamy.
- Add confectioners, syrup, salt and vanilla. Mix until well incorporated.
- The add blueberries and fold in with a spatula.
- Scoop out evenly among 12 regular size muffin cup wells.
- Put in the fridge overnight or in the freezer 1-2 hours.
- Pop out and enjoy!
Notes
Nutrition
Don’t forget to pin it on Pinterest for later!
If you enjoyed this recipe, make sure to check out these Strawberry Cheesecake Fat Bombs!
