Keto Recipes

Keto Buttercream Fat Bombs

By Bree

Keto Buttercream Fat Bombs

If you love the creamy taste of buttercream frosting as much as I do, then I’m positive that you’re going to absolutely love these keto dark chocolate dipped buttercream fat bombs.

Keto Buttercream Fat Bombs

If you’re obsessed with buttercream and looking for something a bit more decant, you also need to try these keto vanilla cupcakes in a jar (with buttercream frosting).

How to Make Keto Buttercream Fat Bombs

When making these fat bombs, you can begin by creaming together the butter (I strongly recommend always using grass fed butter) and your choice of a low carb granulated sweetener in a bowl. The butter serves two key purposes here — it add an abundance of fat calories into the mix and it also gives these fat bombs their delicious buttery flavor.

Keto Buttercream Fat Bombs

For the sweetener, I recommend using Stevia because it’s an all-natural alternative to other zero calorie artificial sweeteners. The important thing is to avoid using refined sugars, as excess sugar consumption has been linked to a wide variety of chronic health conditions like obesity and inflammation. (1)

Peanut Butter Cream Cheese Fat Bombs

Peanut Butter Cream Cheese Fat Bombs

VIEW RECIPE Net Carbs: 2.4g

After doing this, you can gradually add in your cream cheese and the vanilla extract. I recommend leaving your cream cheese out for a little while before making this recipe, as it’s a lot easier to mix in with the butter when it’s at room temperature, giving the mixture a better consistency.

With the fat bomb mixture completed, you can either pipe the mixture onto a baking sheet lined with parchment paper or spoon it into ice cube trays; either option works. You can now go ahead and place the mixture in the freezer.

Keto Buttercream Fat Bombs

While your fat bombs are freezing, you can turn your attention to making the homemade chocolate glaze. It’s incredibly easy to make, as all you have to do is melt your dark chocolate and coconut oil together until it has a nice and smooth consistency. I love that the glaze is made with these two ingredients as they both add even more quality fats into this recipe.

Raspberry Cheesecake Fat Bombs

Raspberry Cheesecake Fat Bombs

VIEW RECIPE Net Carbs: 3.7g

The reason that we use dark chocolate is to obviously keep the recipe sugar free, but also because it provides quite a number of great cardiovascular health benefits as well, such as reducing hypertension and lowering LDL cholesterol levels. (2)

Keto Buttercream Fat Bombs

Once your fat bombs have hardened, you can remove them from the freezer. Using a pair of forks, dip each one of them into your chocolate glaze and then refreeze them until the chocolate sets properly. These fat bombs are easily one of my favorite keto treats to enjoy, especially since I’m a huge fan of the taste of butter to begin with. It has so many great uses for keto dieters, like making bulletproof coffee or even adding more fat calories to tasty meals like steak and eggs.

These buttercream fat bombs are to-die-for. But I have to admit, my all time favorite are these cream cheese cinnamon roll fat bombs:

Cream Cheese Cinnamon Roll Fat Bombs

Cream Cheese Cinnamon Roll Fat Bombs

VIEW RECIPE Net Carbs: 4g

Print Recipe
Keto Buttercream Fat Bombs

Keto Buttercream Fat Bombs

  • Author: Bree
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: 12 1x
  • Category: Dessert, Snack
  • Cuisine: American


For the buttercream fat bombs:
1 stick butter, at room temperature
½ cup cream cheese, softened
3 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract

For the chocolate glaze:
4 oz sugar free dark chocolate, chopped
1 ½ tsp coconut oil


  1. To make the fat bombs, in a bowl cream together the butter and sweetener.
  2. Add the cream cheese and vanilla extract and beat until blended.
  3. Pipe the mixture into 1 1/4- to 1 1/2-inch mounds on a baking sheet lined with parchment paper or spoon the mixture into ice cube trays.
  4. Freeze until hardened.
  5. To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
  6. Let it cool slightly.
  7. Remove the fat bombs from the freezer.
  8. Use two forks to dip each bomb into the chocolate.
  9. Shake a little to let the excess chocolate drip.
  10. Pop the fat bombs back into the freezer until the chocolate sets.
  11. Keep refrigerated in an airtight container until serving


  • Serving Size: 1
  • Calories: 114
  • Carbohydrates: 3.7 g
  • Fat: 11 g
  • Sugar: .5 g
  • Protein: .7 g
  • Fiber: .5 g

Keywords: fat bombs, buttercream

Print Recipe

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    • Not sure what the highlight means (as none of them are showing as highlighted on my end). However, the 2x 3x can be used to scale the recipe (making a double batch or triple batch), which also 2x’s or 3x’s the ingredients when pushed.

      • The highlighted one means the following recipe is for that many. If 2x were highlighted or would mean the recipe ingredients are doubled. 3x highlight would mean they are tripled.

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