Can’t shake that sweet tooth? There’s a way to satisfy that craving without sacrificing your keto diet plan.
Enter the keto-friendly, guilt-free snickerdoodle cheesecake fat bomb recipe—a decadent treat that combines the sweet flavors and creamy goodness of cheesecake with the delightful crunch of snickerdoodles.
Ingredients
Here’s what you’ll need for the Keto Snickerdoodle Cheesecake recipe:
Fat Bombs
- 8 oz cream cheese, softened to room temperature
- 1 cup unsalted butter, softened
- ½ cup powdered erythritol or other keto-friendly sweetener
- 2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
Optional Frosting
- 2 oz cream cheese, softened to room temperature
- 1 tablespoon heavy whipping cream
- 1 tablespoon powdered erythritol or other keto-friendly sweetener
- ¼ teaspoon pure vanilla extract
- Additional cinnamon for dusting
Instructions
- Combine ingredients: In a mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer until smooth and creamy.
- Add sweetener and flavorings: Gradually add the powdered erythritol, cinnamon, and vanilla extract to the cream cheese mixture. Continue beating until well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture. This will make it easier to shape the fat bombs.
- Shape: Once chilled, use a small cookie scoop or spoon to form the mixture into small balls. Place the balls on a parchment-lined baking sheet or plate.
- Freeze: Freeze the fat bombs for at least 1 hour, or until firm.
- Make frosting (optional): While the fat bombs are freezing, prepare the frosting if desired. In a small bowl, beat the cream cheese until smooth. Add the heavy cream, sweetener, and vanilla extract, and continue beating until light and fluffy.
- Frost and serve: Once the fat bombs are frozen, remove them from the freezer. If using frosting, drizzle or pipe it onto the fat bombs. Dust with additional cinnamon if desired.
- Store: Store the fat bombs in an airtight container in the freezer for up to two months.
Tips
- Use a cookie scoop for even-sized fat bombs.
- For extra cinnamon flavor, roll the fat bomb balls in cinnamon before freezing.
- Experiment with other keto-friendly flavorings, such as almond extract or a pinch of nutmeg.
This Keto Snickerdoodle Cheesecake recipe that proves you don’t have to sacrifice flavor for health. This delightful dessert not only has the versatility of keto baking but also allows you to indulge your cravings while staying on track with your diet goals. Now, who’s ready for a guilt-free slice?
Keto Snickerdoodle Cheesecake
Keto Snickerdoodle Cheesecake is a luscious, low-carb dessert that combines the warm spices of a snickerdoodle cookie with the creamy richness of cheesecake, all without the sugar and carbs.
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Small bowl (for optional frosting)
- 1 Small cookie spoon or spoon
- Plastic wrap
- Baking sheet
- Parchment paper
- Airtight container (for storage)
Ingredients
Fat Bombs
- 8 oz cream cheese (softened to room temperature)
- 1 cup unsalted butter (softened)
- ½ cup powdered erythritol or other keto-friendly sweetener
- 2 tsps cinnamon
- 1 tsp pure vanilla extract
Optional Frosting
- 2 oz cream cheese (softened to room temperature)
- 1 tbsp heavy whipping cream
- 1 tbsp powdered erythritol or other keto-friendly sweetener
- ¼ tsp pure vanilla extract
- Additional cinnamon for dusting
Instructions
- In a mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer until smooth and creamy.
- Gradually add the powdered erythritol, cinnamon, and vanilla extract to the cream cheese mixture. Continue beating until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture. This will make it easier to shape the fat bombs.
- Once chilled, use a small cookie scoop or spoon to form the mixture into small balls. Place the balls on a parchment-lined baking sheet or plate.
- Freeze the fat bombs for at least 1 hour, or until firm.
- While the fat bombs are freezing, prepare the frosting if desired. In a small bowl, beat the cream cheese until smooth. Add the heavy cream, sweetener, and vanilla extract, and continue beating until light and fluffy.
- Once the fat bombs are frozen, remove them from the freezer. If using frosting, drizzle or pipe it onto the fat bombs. Dust with additional cinnamon if desired.
- Store the fat bombs in an airtight container in the freezer for up to two months.
Notes
Additional Tips
- Use a cookie scoop for even-sized fat bombs.
- For extra cinnamon flavor, roll the fat bomb balls in cinnamon before freezing.
- Experiment with other keto-friendly flavorings, such as almond extract or a pinch of nutmeg.
Nutrition
Calories: 337kcalCarbohydrates: 3gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 99mgSodium: 115mgPotassium: 58mgFiber: 0.3gSugar: 1gVitamin A: 1214IUVitamin C: 0.03mgCalcium: 48mgIron: 0.1mg
Tried this recipe?Let us know how it was!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.