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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 by hungryforinspiration.com
     

    KETO BLUEBERRY CHEESECAKE FAT BOMBS INGREDIENTS:

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

  • blueberries:
    I prefer to use frozen blueberries.

    Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
    Plus: It’s available all year round!

    Another important step is to cook the blueberries until most of the liquid has evaporated.
    This will intensify the aroma of the blueberries and result in a much richer flavor.
    It will also make sure that the consistency isn’t too “runny”.

  • full-fat cream cheese
  • unsalted softened butter:
    I don’t recommend to switch the butter for another fat substitute like coconut oil in this recipe.
    The taste will be much different and the consistency as well.

    The butter should be soft (leave approx. 20-30 minutes at room temperature for desired consistency).

  • powdered erythritol
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Simply taste a tiny amount of the blueberry fat bomb mass before oversweetening it and adjust accordingly.

  • lemon juice from a fresh lemon

  •  
    Keto Blueberry Cheesecake Fat Bombs by hungryforinspiration.com
     

    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.

    Keto Blueberry Cheesecake Fat Bombs by hungryforinspiration.com

     
    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
  •  
    Keto Blueberry Cheesecake Fat Bombs by hungryforinspiration.com
     

    Category, , , , , DifficultyBeginner

    Psst, are you a blueberry fan on the ketogenic diet? These keto blueberry cheesecake fat bombs are perfect for you! Less than 0.5g net carbs per serving!

    Keto Blueberry Cheesecake Fat Bombs by hungryforinspiration.com

    Yields8 Servings
    Prep Time15 minsCook Time10 minsTotal Time4 hrs 25 mins

     ½ cup (2oz/60g) frozen blueberries
     3 tbsp (1.4oz/40g) full-fat cream cheese
     3 tbsp (1.4oz/40g) soft butter
     1.50 tbsp (0.3oz/9g) powdered erythritol
     ½ tsp (approx.) lemon juice from a fresh lemon

    1

    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 cream cheese, butter, powdered erythritol, and vanilla with a hand blender until pale and fluffy.

    3

    Add the blueberry paste as well and mix again until fully combined.
    The mixing process with the hand blender as opposed to mixing by hand will leave you with a much creamier consistency, even when the fat bombs are frozen because more air is added to the mix.

    4

    Add the blueberry cream cheese mix to a suitable fat bomb mold, for example, silicone molds for candy making.
    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!

    5

    Freeze until completely solid.
    The time until the fat bombs are frozen highly depends on what mold you're using and how big your fat bombs are.
    It may take anywhere between 4-8 hours.

    6

    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.

    7

    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.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 fat bomb (approx. 0.4oz/11g)

    Servings 8


    Amount Per Serving
    Calories 55
    % Daily Value *
    Total Fat 5.6g9%
    Total Carbohydrate 0.7g1%
    Dietary Fiber 0.4g2%
    Protein 0.4g1%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     ½ cup (2oz/60g) frozen blueberries
     3 tbsp (1.4oz/40g) full-fat cream cheese
     3 tbsp (1.4oz/40g) soft butter
     1.50 tbsp (0.3oz/9g) powdered erythritol
     ½ tsp (approx.) lemon juice from a fresh lemon

    Directions

    1

    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 cream cheese, butter, powdered erythritol, and vanilla with a hand blender until pale and fluffy.

    3

    Add the blueberry paste as well and mix again until fully combined.
    The mixing process with the hand blender as opposed to mixing by hand will leave you with a much creamier consistency, even when the fat bombs are frozen because more air is added to the mix.

    4

    Add the blueberry cream cheese mix to a suitable fat bomb mold, for example, silicone molds for candy making.
    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!

    5

    Freeze until completely solid.
    The time until the fat bombs are frozen highly depends on what mold you're using and how big your fat bombs are.
    It may take anywhere between 4-8 hours.

    6

    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.

    7

    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.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Keto Blueberry Cheesecake Fat Bombs

     

     
    Keto Blueberry Cheesecake Fat Bombs by hungryforinspiration.com
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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