One of the biggest misconceptions about the keto diet is that individuals should focus on eating a high protein, high fat diet while keeping carb intake to a minimum. While it’s true that the calories you take in from carbohydrates should be drastically reduced, a true ketogenic diet focuses on a high fat, moderate protein intake. If you are consuming too much protein, your body won’t be able to enter ketogenesis. So with that in mind, I wanted to share one of my favorite keto snack recipes — these keto buttercream fat bombs are amazing for easily squeezing in a lot of extra calories from some great fat sources throughout the day.
Rich, Creamy and Oh-So-Buttery
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. 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)
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.
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. 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)
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. If you love the creamy taste of butter as much as I do, then I’m positive that you’re going to absolutely love these buttercream fat bombs.
PS. Did you know you can make your own keto chocolate chips? Have a look at this recipe. We prefer making our own chocolate so that we have full control over the macronutrient content. It takes a few minutes longer, but the extra effort shows in the finished product!
PPS. If you’re looking for another snack option, we have an excellent keto mug bread recipe that takes less than 3 minutes to make!
Keto Buttercream Fat Bombs
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 12 1x
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
- To make the fat bombs, in a bowl cream together the butter and sweetener.
- Add the cream cheese and vanilla extract and beat until blended.
- 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.
- Freeze until hardened.
- 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.
- Let it cool slightly.
- Remove the fat bombs from the freezer.
- Use two forks to dip each bomb into the chocolate.
- Shake a little to let the excess chocolate drip.
- Pop the fat bombs back into the freezer until the chocolate sets.
- Keep refrigerated in an airtight container until serving