Keto Lemon Cheesecake Chocolate Fat Bombs Low Carb Recipe | Keto Vale

Lemon Cheesecake Chocolate Fat Bombs

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If you’re a fan of chocolate and keto fat bombs in general, you will love this lemon cheesecake chocolate fat bombs recipe.

Dark chocolate helps protect the heart. It is rich in antioxidants and stimulates blood flow to the brain and improves cognitive function. The higher the cocoa content of the bar (70% or more) with no added sugar, the better it is for your health (1).

Cacao, the main ingredient of dark chocolate, is one of the most antioxidant-rich foods you can find. It is a great source of polyphenols which helps your body combat oxidative stress. A moderate consumption of chocolate could be part of a healthy diet (2).

These chocolate fat bombs are ideal for a gift too. By using a silicone mold and a few simple ingredients, you can make these delicious treats.


We add cacao powder, sour cream and grated coconut to decorate. You can decorate them to your liking. Also, you can substitute the filling for peanut butter or another keto filling.

keto lemon cheesecake fat bombs

Let’s Ketofy It!

Gather all of the cheesecake ingredients in a mixing bowl. Fold together to make a homogeneous mixture. When the texture is as creamy as you like, transfer it to a decorating squeeze bottle.

Making cheesecake mixture

For the chocolate mixture, first melt the chocolate in a double boiler. Pour the coconut oil into the melted chocolate and stir to combine.

Spread about ⅓ of the chocolate mix on the silicone molds. Make sure that the chocolate covers the sides of the molds. Chill in the fridge for a few hours to fully set.


Take out the molds and squeeze enough cheesecake batter into every mold. Distribute evenly.

Cover silicone molds with chocolate

Spread the rest of the chocolate mix on the surface of the molds to enclose the fat bombs. You can fill them up to the rim, just make sure you cover the entire surface.

Topping chocolate mixture

Chill for 30 minutes. To serve, just unmold them. Best eaten cold.

Chocolate Fat Bombs recipe

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lemon cheesecake chocolate fat bombs


Chocolate Fat Bombs

Lemon Cheesecake Chocolate Fat Bombs

4.43 from 7 votes
Course: Fat Bomb
Cuisine: Ketogenic, Low Carb
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 15
Author: Team
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For Cheesecake Mixture

For Chocolate Mixture


  • Prepare cheesecake batter: Put all of the cheesecake ingredients in a mixing bowl. Stir continuously until uniform and creamy. Pour the batter into a decorating squeeze bottle. You can add natural food coloring here if you'd like it to be colorful for special holiday party treats.
  • Start making the chocolate mixture by melting the chocolate over a double boiler. Mix in the coconut oil and stir well to create a homogeneous mixture.
  • Pour ⅓ of this chocolate mix on silicone molds. Spread on all sides of the molds. Refrigerate for a couple of minutes until set.
  • Fill the molds with the cheesecake batter.
  • Enclose the fat bombs with the leftover chocolate mix. Fill up to the rim of the molds to cover completely.
  • Replace in the fridge for half an hour.
  • When set and ready, simply unmold and serve cold.


Depends on the mold size you use, we made 15 pieces out of this recipe. Here's the nutritional info of each piece.
Macros (per serving): Calories: 121 kcal – Fat: 12.5 g – Net carbs: 1.2 g – Protein: 0.9 g

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kb2 Team

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