Whether you’re on the keto diet or not, these rainbow keto cheesecake fat bombs taste like frozen cheesecake frosting bites, so you really can’t go wrong.
When I was on the keto diet, the hardest part was actually getting enough fat in my diet. It was a surprising challenge, given how much I love cheese. Fat bombs are the easiest way to boost the fat while also satisfying your sweet tooth.
I added some coconut butter to this recipe, too, which is one of my favorite healthy fats. Coconut butter is really finely pureed coconut, so it’s full of fiber and good fat. It adds just enough coconut flavor to make this recipe rich and decadent.
You can make these fat bombs without the rainbow effect but, really, why would you? It’s Pride Month! Plus, we could all use a little more color in our lives. There’s a good reason rainbow foods are trendy: They’re pretty, and something about a colorful treat just makes it taste better.
MORE: This keto custard dessert recipe tastes just like chocolate cheesecake
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To make these keto cheesecake fat bombs, you’ll need:
- 1 8-ounce package cream cheese
- 1 stick unsalted butter
- 1/4 cup coconut butter (not coconut oil — there’s a difference!)
- 2 teaspoon vanilla extract
- 1-1/2 tablespoon Truvia
- 1/2 cup heavy cream
This recipe is so easy to make. Start by whipping the heavy cream until stiff peaks form.
In another bowl, combine the remaining ingredients. Add 1/2 cup whipped heavy cream and combine. The mixture should have a frosting-like texture.
To create the rainbow effect, split the recipe into six parts. Add pink, orange, yellow, green, blue and purple food coloring to each part, and combine.
Cut about a foot of plastic wrap and lay it on a flat surface. Spoon the fat bomb frosting into lines next to one another on the plastic wrap.
Fold the plastic wrap in half so the frosting overlaps. Twist the two loose ends of the plastic wrap until the frosting is packed tightly into an oval in the middle of the plastic. Tip: To make this step quick and easy, twist the two ends, then flip the frosting around like a jump rope to form the oval.
Cut one end of plastic wrap and put the frosting bundle into a piping bag.
Pipe the rainbow fat bomb frosting into half-circle molds. Freeze until solid. Remove from molds. Wet your fingers and smooth each fat bomb into a circle.
MORE: Keto coffee cake is the guilt-free breakfast you need
Store in the freezer until ready to eat. These melt fairly quickly back to frosting consistency when left at room temperature.
Keto cheesecake fat bombs
Ingredients
- 1 8-ounce package cream cheese
- 1 stick unsalted butter
- 1/4 cup coconut butter (not coconut oil -- there's a difference!)
- 2 teaspoon vanilla extract
- 1-1/2 tablespoon Truvia
- 1/2 cup heavy cream
Instructions
- Whip heavy cream until stiff peaks form.
- In another bowl, combine remaining ingredients. Add 1/2 cup whipped heavy cream and combine. The mixture should have a frosting-like texture.
- To create rainbow effect, split recipe into six parts. Add pink, orange, yellow, green, blue or purple food coloring to each part.
- Lay a 12-inch section of plastic wrap on flat surface. Spoon fat bomb frosting into lines next to one another on plastic wrap.
- Fold plastic wrap in half so frosting overlaps. Twist the two loose ends of plastic wrap until frosting is packed tightly into an oval in the middle of the plastic. Tip: To make this step quick and easy, twist the two ends, then flip frosting around like a jump rope to form oval.
- Cut one end of plastic wrap and put frosting bundle into piping bag. Pipe rainbow fat bomb frosting into half-circle molds. Freeze until solid.
- When ready to use, remove desired quantity from molds. Smooth each fat bomb into circle and enjoy.
Notes
Store these in the freezer. They melt fairly quickly back to frosting consistency when left at room temperature.