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

(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*
Fat 132g203%
Saturated Fat 81g405%
Cholesterol 373mg124%
Sodium 1190mg50%
Potassium 158mg5%
Carbohydrates 5g2%
Sugar 4g4%
Protein 7g14%
Vitamin A 4420IU88%
Calcium 140mg14%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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96 comments

  1. Yumna says:

    Delicious! We just started Keto so I’m still a newbie.
    I made the recipe as written then added juice of 1 lime and about a teaspoon of lime zest as the mixture creamed, and then spooned them into mini muffin cups. Pressed unsweetened coconut and slivered almonds Into some, and fresh blueberries into the rest before freezing. Made about 26.
    Hubby is planning on experimenting with chocolate on the next batch!
    Thanks for this quick easy recipe – looking forward to trying more!

  2. Sandy says:

    These were fantastic! I drizzled the dark chocolate over them, but I also added some unsweetened, shredded coconut to some before the chocolate. Good bye candy cravings! Thank you so much for this recipe. You are literally a life saver!

  3. Karlynn Perlberg says:

    These are the bomb! LOL by far the best recipe I had tried. I did a small modification by crumbling up 2 Low Carb Donuts from an almond flour keto donut recipe and pressed the crumbs into the bottom of my mini liners. Then I topped the crumbs with the buttercream fat bombs but substituted lemon extract for the vanilla. I topped these off with 1 cup of blueberries mashed with sweetener and whisked with 1 tablespoon melted coconut oil. I get 36 bombs from this. HEAVEN!

  4. Cassie Price says:

    Hi Paola! Love your blog. Thanks for saving me from kicking myself out of keto from a craving.

    How much allulose should I use here? Still 2-6 Tablespoons? I just got some to make your cheesecake brownies with (Num!) but I’m not experienced with it enough to know if it’s 1:1 yet.

    • Paola van der Hulst says:

      Awesome to hear Cassie! Allulose is roughly 30% less sweet than sugar… and as this one isn’t about baking, I would just add it to taste 😉 xo!

      • Cassie Price says:

        Hey Paola! Thanks for writing back. I had just made your brownies and wasn’t even thinking about sweetening to taste since the other one had eggs in it.

        I used the Allulose and it turned out well. I should have put it in the blender/food processor beforehand but I wasn’t thinking and they are a little crunchy. This is the first time I’ve used Allulose and I really like it! Thank you for the great blog and the recommendation.

  5. 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.

  6. Joy says:

    This is my FAV recipe! Tonight, I subbed maple extract for one batch, and lemon zest and lemon juice for the second batch! So versatile!

  7. 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?

  8. 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?

  9. 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?

  10. 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!

  11. 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.

  12. 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

  13. 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?

  14. 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.

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