(Melt-In-Your-Mouth!) Buttercream Fat Bombs 💣 gluten free & keto

These (3 ingredient!) buttercream keto fat bombs are ridiculously easy and shockingly delicious! Expect pure melt-in-your-mouth goodness, at just 0.1g net carbs a pop! 

Buttercream keto fat bombs drizzled with chocolate
Buttercream Keto Fat Bombs

Buttercream Keto Fat Bombs

Melt-In-Your-Mouth!

These keto buttercream fat bombs are based on our famous cream cheese buttercream frosting. I know many of you were already using it as a fat bomb, so making it official!

Plus, a chocolate touch (be it drizzled or dipped!) makes them oh-so-amazing! And if you keep them frozen, picture the chocolate layer cracking and the fat bombs literally melting in your mouth . An ice cream fat bomb situation sorta thing!

Alternatively, opt for a toasted almond sprinkle. Nice, crunchy and oh-so-yummy.

Or, I mean, you can literally just smother it over a piece of dark chocolate. Or berries. Or just spoon it out, I definitely have! 

Keto Buttercream Frosting From Scratch ☁️
Melt-In-Your-Mouth Buttercream Keto Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbombs
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

The Cream Cheese 🧀

Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary, in the sense that you’ll get equally good results with both.

So take your pick.

Piped buttercream keto fat bombs
Buttercream Keto Fat Bombs

The Sweetener

You can pretty much use whatever sweetener floats your boat (stevia and pure monk fruit included!). But do keep in mind that you’ll get a more traditional sweetness with sugar alcohols (erythritol and xylitol) and allulose. But they must be powdered.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto or Powdered Swerve (i.e. confectioner’s).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

The Vanilla

I’m a huge fan of Nielsen-Massey’s Madagascar vanilla for these fat bombs. And for pretty much every baked good, it’s seriously the best stuff.

Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Buttercream keto fat bombs dipped in chocolate
Buttercream Keto Fat Bombs
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb
Melt-In-Your-Mouth Keto Buttercream Fat Bombs ☁️ Chocolate or Almond Covered! #keto #fatbomb

Buttercream keto fat bombs drizzled with chocolate

Buttercream Keto Fat Bombs

Course: Dessert
Cuisine: Gluten Free
Prep Time: 15 minutes
Servings: 1 batch
Calories: 1229 kcal

These (3 ingredient!) buttercream keto fat bombs are ridiculously easy and shockingly delicious! Expect pure melt-in-your-mouth goodness. 

Print

Ingredients

For the buttercream fat bombs

  • 115 g organic grass-fed butter at room temperature
  • 115 g cream cheese at room temperature
  • 2-6 tablespoons powdered erythritol or xylitol to taste*
  • 1 teaspoon vanilla extract optional (but highly suggested!)
  • pinch kosher salt

For the coating

  • dark chocolate such as Lily's (optional & to taste)
  • almonds toasted and roughly chopped

Instructions

  1. Add the butter and cream cheese to a large bowl. Cream the mixture with an electric mixer until evenly combined, a couple minutes. Start by adding just two tablespoons of sweetener, adding more if necessary to taste. Continue to beat until light and fluffy, about 8 minutes. 

  2. Spoon into silicon moulds or pipe as you would with frosting (I used a star tip). Freeze until hardened. 

  3. If adding a chocolate layer, melt chocolate in a water bath (or the microwave), feel free to add a touch of coconut oil to thin it out. Allow it to come to room temperature before coating. Drizzle it over the fat bombs or dip them in using two forks. Freeze again straight away. 

Recipe Notes

Please note that nutrition facts were estimated for the ENTIRE batch. You can make approximately 50 fat bombs (at 0.1g net carbs a pop).

But given that the yield will depend on how many fat bombs you get, DIVIDE EVERYTHING IN THE NUTRITION FACTS BY YOUR NUMBER OF FAT BOMBS! Sorry for the caps ;)!

Nutrition Facts
Buttercream Keto Fat Bombs
Amount Per Serving (1 entire batch*)
Calories 1229 Calories from Fat 1188
% Daily Value*
Total Fat 132g 203%
Saturated Fat 81g 405%
Cholesterol 373mg 124%
Sodium 1190mg 50%
Potassium 158mg 5%
Total Carbohydrates 5g 2%
Sugars 4g
Protein 7g 14%
Vitamin A 88.4%
Calcium 14%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

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82 comments

  1. Kirti Carter says:

    Hi can you provide what number icing star tip did you use. Best if you can provide the amazon link for it.
    Thanks.

  2. Gonzalez says:

    Hello. Made these today. Please help me with nutritional info..I know you posted at top for entire batch but I only got 12 small in my recipe.

  3. Carol says:

    I made these fat bombs. While the unfrozen mixture wasn’t bad at all, once they were frozen I found them to have such a disgusting texture and taste that I threw the entire batch in the garbage. What a waste.

    • Paola van der Hulst says:

      Hi Carol! I would love to know what you mean by ‘disgusting texture’ (that doesn’t help me diagnose whatever problem you had!). I mean, when you freeze them the texture should not be affected at all. After all, it’s essentially butter and cream cheese… and when you freeze those two ingredients not much ever goes wrong so I dont know what you mean?

  4. Aimee says:

    These turned out great, except for the chocolate. I used Lily’s chocolate chips and when I melted them, they turned into a crumbly paste. There was no way I could dip anything in it. Not sure what I did wrong. Any suggestions?

    • Paola van der Hulst says:

      Hi Aimee! Funny you mention this because this also happened to me once a couple months back… and tbh I never figured out what went wrong? The only thing I can think of is that I got a bit of the water from my water bath onto the chocolate and it seized up?

  5. Nell Pace says:

    I made these last night. Thought they would be great; I have always loved butter cream candy. Followed the recipe but my batch had an unbelievable butter aftertaste. Help! Where did I go wrong?

  6. Mindi says:

    These are extremely easy to make and taste wonderful! I melted 2 Lakanto Chocolate bars with almonds to melt and enrobe the buttercream. I dipped half of them and then added some orange extract to the remaining chocolate and dipped the other half, absolutely delicious! I love your recipes!

  7. Lisa says:

    Hi. I love your recipes. I made these and added a drop of peppermint oil instead of vanilla – yummy!

    Thank you for your great site.

  8. Ruthie says:

    Hi Paola! I have a little problem: the buttercream won’t get smooth again after I start adding sweetener, no matter how long I mix it! *I* thought it was mixed smooth before the sweetener though.

    This is actually not the first time I’ve tried this recipe – I figured I just didn’t cream everything long enough the first time, but no… 🤔

    Ah, but it still tastes really good! Just the texture is like… honey butter, maybe??

    Your recipes just generally “work”, so I’m at a loss. Any ideas??

    BTW, I used regular (non-organic) butter and cream cheese and I did use powdered erythritol. Just in case that helps.

    Thank you so much, as always!

    Ruthie

    • Paola says:

      Yup! Just don’t go overboard (roughly 1g net carb per strawberry, but they do go a long way in buttercream ;)!)

      • Cindy says:

        I processed 4 strawberries and the cream cheese and butter started to bead up. After I froze it was very icy. How can I add strawberries next time?

        • Christina says:

          What about trying freeze dried strawberries? Should help with the iciness, since there won’t be added liquid.

  9. Jennifer says:

    Why are mine not coming out right?? I creamed the butter and cheese, but it was still too thick. It never really got fluffy and soft. I had to press into molds. They came out crumbly but still taste amazing! What could I be doing wrong? I cut up the butter and let it sit for 30 min. Maybe cream cheese was still cool?

    • Paola says:

      Hi Jennifer! If it’s not coming out fluffy, I think your guess is right and one of the two ingredients isn’t at room temp 😉

    • Sandy says:

      What type of butter are you using I use Kerrygold unsalted and they whip really nice with the cream cheese. Maybe that’s the culprit?

  10. Sherry Campbell says:

    I made a batch of these today as a pre-Christmas test to see what I can make as treats for my diabetic neighbors. They were thrown together so not pretty, but they were delicious! My neighbor’s grandson at of them. Next time I’ll use the candy molds and dipping pot for the ‘real’ gift ones.

  11. Jaima says:

    Love these!!! First fat bomb I’ve made that I and everyone else enjoys. I poured mine in a silicone ice tray then topped them with ground coconut fakes. Tastes just like a mini cheesecake

  12. Gwen says:

    I found this recipe the first week I was doing Keto and it was a lifesaver. Love these little bombs and always want to have them in my freezer. This week I’m adding peppermint.

  13. Cat says:

    little tip, you can make your own cream cheese. It’s really just homemade ricotta “creamed” in the food processor. If you want mascarpone, use heavy cream instead of milk to make the ricotta, then cream it in your food processor. We don’t have a Whole Foods or Trader Joe’s within a hundred miles and getting organic cream cheese was impossible for a long time so I found a recipe to make my own. Homemade is hands down so much better! Organic milk, organic apple cider vinegar and a little time is all you need. 😊

  14. Paula,
    Thank you for your website and this recipe in particular! My husband, son and I started on a Keto diet three and a half weeks ago. At the end of day one, my husband was cranky and in desperate need of a sweet snack or dessert. I tried your recipe and followed the directions to a T. These saved us!!! We enjoy one or two of these every night and are doing great on the keto diet. The second time I made them I doubled the recipe and divided it into thirds. Bowl 1: added sugar-free raspberry Jell-O. Bowl 2: added Hershey’s cocoa. Bowl 3: added pina colada extra and unsweetened shredded coconut. Dipped all three types in chocolate as in the original recipe and then sprinkled a few coconut flakes on the top of the pina colada ones. All three were AMAZING!!! I didn’t take pictures, because I didn’t have molds and just free formed the balls with two teaspoons. They weren’t the prettiest, but taste awesome.
    Thanks so much for sharing your recipes!!!!!
    Cindy

    • Paola says:

      I’m sorry I missed your comment Jani! If I find the chocolate covering is too thick, I actually just add in 1/2-1 tsp of coconut oil to thin it out. Just go easy on it because it thins it out a lot! 😉 xo

    • viktoria terman says:

      Although, the quality of the chocolate is imperative in this step, I am adding butter to the chocolate to avoid clumps formation.

  15. Kristy says:

    Yum. I add about 1 tsp of hazelnut instant coffee grinds to the batch when I want to change up the flavour!

  16. Jani says:

    Hi Paola,

    You really need a low carb cooking show on the Food Network or something. All of your recipes are amazing!

    For the coating did you thin out the chocolate in any way? When I let it cool enough that it wouldn’t melt the buttercream it just started to get thick and clumpy after dipping a few. I tried adding butter and cream to thin it out but that didn’t work. So for most of them they have a thick, unsightly covering, though still delicious! Any ideas?

    Jani

    • Paola says:

      Hi Allison! It doesn’t, values vary so much from brand to brand that it’s most accurate to add your own xo!

  17. Allison Smith says:

    Hi there – just made these and they are freezing away :). Does the nutritional info include the addition of chocolate and/or nuts? Or is it just for the basic recipe with no chocolate or nuts? Can’t wait to try!

  18. Dawn says:

    Hi, I have made these and they are amazing!! I am so glad I found your blog because it seems as though you have a great handle on flavors and balancing thereof. I am excited to try many of your other recipes.

    I am going to make another batch of these this weekend and I wondered if I could make them with a mint flavoring in the middle. Can you recommend about how much pepperermint extract you think that I should add to do this?

    • Paola says:

      Dawn I’m sorry to have missed your comment earlier! So happy to hear you’re enjoying the recipes! And regarding your question, in all honesty I would just add it 1/4 tsp at a time until you find your sweet spot. xo!

  19. Sandy says:

    Hi Paola, what mold did you use? I need to get one and make sure I’m happy with my selection. Also any other tips here are appreciated 😉

    • Paola says:

      Hi Sandy! I have a variety of Wilton silicon molds (hearts, stars etc) and they work great! Alternatively, you can always pipe them out with decorating tips into bon-bon or flour shapes (think frosting decoration!). Freeze them and then dip in chocolate 🙂 Hope this helped xo!

      • Beth Westman says:

        Just FYI, I went cheap and loaded the cream into a zip lock baggie, then cut one corner just a bit. I made hersey kiss shaped drops on the cookie sheet and ended up with about 36 of them. Perfect! And this is THE #1 most delicious fat bomb recipe I’ve ever made (and I’ve made a lot…). Thanks for this!

  20. jackie m says:

    These look amazing and am making them this week. I am new to keto, coming over from a diabetic low carb and another eating plan. Kinda scarey to use this much fat after a life time of society yelling no/low fat at you….and you know that taking out fats is taking out flavor too. I am excited to try this and so far I feel amazing and my blood sugar numbers have been well below what I have been showing – well in the normal range!! So back to this recipe, in the background of the picture there is a bomb covered in chocolate and filled with a chocolate. Can you tell me if you have a recipe for that ? Or did you just use the vanilla frosting and added some cocoa powder to it to flavor it? They kind of look like the filling in one of my favorite candies from Fanny May called Trinidads (in the US). It would be wonderful to have a fat bomb reminiscent of this.

    I do love your blog, love your sense of art in cooking and the flavor of all the recipes I have tried have been over the moon!!

    • Paola says:

      Hi Jackie! I get you on the fat, it’s hard to wrap your head around it at first 😉 On the fat bombs, all I did was do the buttercream filling and dip them in melted chocolate. But you can surely add any add-ins to the buttercream (cocoa, strawberries etc!) xo!

  21. shelly says:

    Hello. Im so excited about these! Seem to be having trouble getting them out of the mold. Any tricks to releasing them? Thank you !~~

    • Paola says:

      Hi Shelly! I’m not sure what mold you used, but I’m going to assume an ice tray? If so, sometimes it’s a little helpful to dip the bottom of the tray in warm water to lose them up (as you would with popsicles) xo and hope you enjoyed!

  22. Takiyah says:

    This was soooooo good. I wouldn’t really call it a “fat bomb” with less than 10 (g) of fat per candy…I just call it a Keto “treat.” But either way, it was so good. In keeping with my tradition, I tweaked the recipe by adding 1 tsp of rum extract and only about 1/2 tsp of the vanilla extract. It tastes like rum and raisin ice-cream! Thank you so much for this recipe. I’m also making your chocolate chip cookie (the batter is in the refrigerator is chilling as I type this) and the batter already tastes divine. (o: I’ll make sure to make my comments after I’ve had one!

    • Paola says:

      Lol that’s awesome so happy you enjoyed (and thanks for sharing your add-ins on the site!!). And hope you enjoyed the cookie dough fat bombs too Takiyah!

      And on the fat bombs, how much more fat can you get if the ingredients are butter and cream cheese (essentially pure fat!) 😉

    • Jenn says:

      This is actually pretty good for a fat bomb! It’s very difficult to get really high fat in any kind of solid food

    • Paola says:

      Hi Kim! As stated right above the nutrition facts, they were calculated for the entire batch so you divide it between the amount of fat bombs you get and get accurate results 😉 xo!

  23. Mia says:

    I’m a keto newbie, 1 week in and I JUST made these. So good!! I added a little bit of coconut oil to my unsweetened cocoa squares when melting and drizzled over. I have always loved sneaking a few tastes of creamed butter and sugar when baking cookies. This reminded me of that!! Thank you for sharing! I now believe that I can succeed with keto because it totally satisfied my craving for something sweet.

  24. Elena says:

    Fantastic recipe, but there are more carbs than your nutritional analysis accounts for. The confectioners Swerve seems to have 3 carbs per teaspoon, so 9 per tablespoon- I used 4 tablespoons, and ended up with 41 carbs for the batch. Did I use the wrong sweetener?

    • Paola says:

      Hi Elena! Happy you enjoyed them! Regrading the carb count, remember that Swerve is a sugar alcohol and not a regular carb (generally passes undigested through peeps’ digestive tracts). As such, it’s common practice to leave it out of carb counts (unless you have a section for ‘sugar alcohols’, which our recipe software doesn’t support yet!). Most people also generally subtract sugar alcohols from total carbs as they would fiber. xo!

    • Paola says:

      Hi Dawn! The nutritional info was calculated for the entire batch (i.e. total carbs). From what I know neither butter nor cream cheese have much fiber in them. xo!

      • Dawn Gulik says:

        Thanks! The carb count was so low I assumed it was net carbs. LOL. Almost seems to goo to be true! LOL. We’re enjoying these yummy fat bombs. What’s not to love?!

  25. Sara says:

    I just made these tonight and they are so good! I used some orange extract instead of vanilla and they are amazing! Thank you for this recipe, it’s helping me stay away from all of my family’s Valentine’s day candy.

    • Paola says:

      Hi Christine, coconut butter would work- it would just taste completely different as it won’t have the tanginess from the cream cheese. xo

    • Paola says:

      Hi Amy! As stated in the recipe notes (right before the nutrition label), that is for the WHOLE batch! It’s best to do it this way so you guys get accurate nutrition values and divide it per as many fat bombs as you make (otherwise things get rounded down to zero). xo!

      • Sandy says:

        Hi there! So how many are in a batch? I have’nt made yet but want to know the nutrianial analysis before I eat on of these fabulous treats 😉

        • Paola says:

          The nutritional facts posted in the recipe card are for the entire batch, as how many fat bombs you will get depends largely on the size of your molds. So my best suggestion is that you whip up a batch and then divide by the total number of fat bombs you get. xo!

  26. Anne says:

    These were delicious. Like other posters have said, I couldn’t get them to come out perfectly in my silicone molds but they tasted good, so I didn’t care. I had to hide them in the freezer so my kids wouldn’t eat all of them.

  27. em says:

    these are pure sorcery!! a-maze-balls!!!!!!!! i just scooped up rounds and dipped them in chocolate… looked fairly ugly tbh (i don’t have your mad skills man!) but tasted out of this world! i got stright away what you meant of the chocolate popping and the fat bomb just melting away in your mouth… wowz!

    • Frank says:

      I don’t know what my wife did to thes but they taste nothing like butter cream and I was looking forward to eating them ! They have no sweetness at all or taste ?

      • Paola says:

        Hi Frank, unfortunately I wasn’t in the kitchen with your wife either so I can’t tell you what went wrong. Maybe she forgot to add a sweetener? Given that there isn’t any sweetness I’m thinking this is the most likely scenario…? You can always bring them back to room temp, and cream the butter and cream cheese again adding some powdered sweetener xo!

  28. Sophie says:

    Cracked up because I’ve been making these with your buttercream frosting for a month! Most definitely not these pretty, but so yummy! You use a silicon mold?

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