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!
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.
Mix the cream cheese, butter, and powdered erythritol with a hand blender until pale and fluffy.
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.
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!
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.
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.
*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!
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
Directions
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.
Mix the cream cheese, butter, and powdered erythritol with a hand blender until pale and fluffy.
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.
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!
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.
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.
*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!
I saw it mentioned added vanilla, but didn’t see an amount. How much vanilla should be added?
Oh sorry, you’re right!
It must have slipped under my radar somehow.
I would add about 1/2 tsp of vanilla extract 🙂