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Blueberry fan?
I feel you.

I couldn’t live without blueberries, strawberries and raspberries.
Thankfully, all of those aren’t too high in carbs and perfectly suitable for the ketogenic diet if eaten in moderate amounts.

Usually, it is much easier for me to overeat on fresh berries than on berry treats I made for myself.
That’s why I try to turn to keto-friendly treats such as these blueberry cheesecake fat bombs whenever I get cravings for fruit.

The fat satiates me and stops me from overeating while I can still satisfy my cravings.
I love that deal.

One of these keto blueberry cheesecake fat bombs only adds about 0.5g net carbs to your carb count, making them 100% low carb and suitable for the ketogenic diet.

And they’re super easy to make too!
Find out how below!
 

OTHER KETO FAT BOMBS:

Keto Carrot Cake Fat Bombs

Pecan Pie Keto Fat Bombs

Healthy Ferrero Rocher Keto Fat Bombs

Chocolate-Covered Peanut Butter Keto Fat Bombs

Keto Cookies And Cream Fat Bombs

Velvety No Bake Keto Brownie Bites

KETO BLUEBERRY CHEESECAKE FAT BOMBS INGREDIENTS:

(You can find the exact amounts needed on the recipe card at the end of this post!

HOW TO MAKE KETO BLUEBERRY CHEESECAKE FAT BOMBS:

 
1. Cook the blueberries:
Add the blueberries to a non-sticking pot and let the blueberries simmer on low to medium heat for approx. 10-15 minutes until most of the liquid has evaporated and you’re left with a dark purple blueberry “paste”.

The cooking will leave you with a much richer taste and a creamier consistency as opposed to a more “watery” consistency if you would use fresh blueberries.

 
2. Mix the ingredients:

Add the soft butter, cream cheese, powdered erythritol, and lemon juice to a bowl and beat everything with a hand mixer until the ingredients are fully combined and have a fluffy texture.

UPDATE: I recently made this recipe again and encountered a problem I never had before.
When I beat the butter and cream cheese the mixture became very lumpy.
I’m not sure what the culprit was in my case but there’s still a solution to avoid this issue:

If you should encounter the same problem, beat the cream cheese and butter in separate bowls and mix them with a spoon or spatula after both have been beaten.
This will solve the lumping issue I encountered.

Add the blueberry “paste” as well and beat again until fully mixed.

The mixing with the hand mixer as opposed to mixing by hand will assure that the fat bombs have a creamier texture, even when frozen.

 
3. Freeze:
Transfer the fat bomb mass into a suitable fat bomb mold, for example, a silicone mold for candy making or even an ice cube tray.

I usually use silicone molds because they make it very easy to pop the finished fat bombs out, but you could even use ice cube trays for the fat bombs.
It’ll just be a bit more difficult to get the fat bombs out of the ice tray but both will work!

Place the mold in your freezer and freeze the fat bombs until solid.
Depending on what mold you’re using and how big your fat bombs are, this may take anywhere between 4-8 hours.

 
4. Enjoy:
After the fat bombs are frozen, pop them out of their mold and enjoy!
I usually take the fat bombs out of the freezer approx. 10 minutes before I plan on eating them because they will have slightly melted and will taste much creamier than straight out of the freezer.
Almost like blueberry ice cream. ????

Store in your freezer in an air-tight container.
Even though you can theoretically keep these little guys in your freezer for a very long time, I still recommend to consume them within 1-2 weeks.

In my experience, if fat bombs are stored in the freezer for a very long time, they tend to build up a lot of ice crystals inside of them and the taste will become a bit dull.

But it could also be that my freezer is a bit weird or I don’t store them optimally – I’d say just try it out but maybe keep my experience in mind.

 
Nutrition Info:
One ball (approx. 0.8″/2cm in diameter and 0.4oz/11g) has approx. 0.3g net carbs (0.7g total carbs and 0.4g dietary fiber), 5.6g fat, 0.4g protein, and 55 calories.

(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

How do you include Erythritol in your calculations?

The short answer is: I don’t, and I can tell you why.


Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

OTHER DELICIOUS KETO TREATS:

 
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
 

Keto Twix Bars (Twix-Inspired Keto Bars)

Velvety No Bake Keto Brownie Bites

Healthy No Bake Ferrero Rocher Keto Fat Bombs

Keto Oreo Cookies

Healthy No Bake Keto Snickers Bars

The Easiest Keto Peanut Butter Cookies Ever

Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)

Chocolate Keto Mug Cake With Peanut Butter Core