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Salted caramel cheesecake fat bombs (keto, low carb)

An awesome dessert that tastes like salted caramel cheesecake without all of the sugar and carbs.

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Desserts are a favorite for me. I have such an insatiable sweet tooth, but as you know, I’m trying to stick to low carb for my health and blood sugar. These salted caramel cheesecake fat bombs absolutely do the trick.

A couple of weeks back, I mentioned how I made some pretty delicious sugar-free salted caramel.

A few of you asked me over on Instagram what else I might put these in, so, I thought I’d make a recipe that would be helpful and delicious.

These salted caramel cheesecake fat bombs are keto-friendly and sugar-free.

They’re also totally delicious.

How to make salted caramel cheesecake fat bombs

You will need a couple of tools for this.

Some people are fine with using an ice cream scoop to form the balls, but I think they’re a little hard to eat that way. If you can get it to work, scoop them onto a baking sheet.

I put mine into silicone molds, which gives them good shape, and helps them come out even from the freezer. You can also shape them in a mini cupcake tin if you’d like! Just make sure you use silicone because they slide out easiest this way!

This recipe has all of the classic flavors of a cheesecake filling. They’re so rich, and satisfying!

The basics you’ll need are 2 packages of cream cheese, 1 stick of softened butter, 1 teaspoon of vanilla, 1/2 cup of powdered swerve sweetener and a pinch of salt.

Don’t forget the salted caramel! My recipe will walk you through it.

What are fat bombs for?

People on the keto diet are ultimately trying to meet a goal for fat each day. A fat bomb can be helpful in getting to that goal.

Honestly, for me, it’s a low carbohydrate snack that I can have in place of a sugary, and it won’t throw off my blood sugar.

Don’t get me wrong, I will indulge in a really good dessert that isn’t sugar-free. When I do, I know I’ll pay for it, but man, it’s always worth it.

I don’t eat these all the time, but if I’m craving something a little sweet, these are so rich and satisfying that I can eat one and be totally good.

Here’s the recipe for these perfect salted caramel cheesecake fat bombs.

As always, make sure you pin the image if you love it, and be sure to take a moment to leave a review about how they turned out for you!

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salted caramel cheesecake fat bombs stacked up

Salted Caramel Cheesecake Fat Bombs

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4.9 from 9 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 20 minutes
  • Yield: 16 fat bombs 1x
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The taste of caramel cheesecake minus all of the carbs! 



2 packages of cream cheese

1 stick of softened butter

1 teaspoon of vanilla

1/2 cup of powdered swerve sweetener

a pinch of salt.

My 5 minute sugar-free salted caramel! My recipe will walk you through it.


  1. Mix together your cream cheese, softened butter, vanilla, sweetener, pinch of salt.

  2. Make my 5 minute sugar-free salted caramel

  3. While the caramel is hot, use a spoon to drizzle in some caramel ribbons into the cream cheese batter,

  4. Fold in so that you get ribbons, you don’t want the caramel to mix too much. 
  5. Place into your molds (or cupcake tin, or whatever you’d like to use to shape them. 
  6. Freeze for 2 hours. 
  7. Enjoy!


  • You can let these thaw, or bite in while they’re cold. I found that I like to thaw them for the cheesecake-y texture. 
  • These will last for up to a month in the freezer, but we ate them really fast! Store them in an air-tight container.
  • You can take out the caramel and sub almost any flavor into them! I’ll definitely be making more variations of these. 
  • I put mine into silicone molds, which gives them good shape, and helps them come out even from the freezer. You can also shape them in a mini cupcake tin if you’d like! Just make sure you use silicone because they slide out easiest this way!
  • Prep Time: 15
  • Cook Time: 5
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American


  • Serving Size: 1 fat bomb
  • Calories: 151
  • Sugar: 1.1 g
  • Sodium: 90 mg
  • Fat: 15.5 g
  • Carbohydrates: 1.6 g
  • Fiber: 0 g
  • Protein: 1.8 g
  • Cholesterol: 43.9 mg
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m a journalist and Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

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15 Responses

  1. I’m in Australia and wanting to make this… my main problem is weight conversion –
    Please help… how many grams is a stick of butter, and how much cream cheese is in a packet?
    Thanks in advance!

  2. Wondering how you computed the carbohydrates for this recipe? Cream cheese has 2 carbs per serving, doesn’t it? Also, saw that your caramel recipe has .3 carbs per ounce. Going to make them today, but am tracking carbs so would love accurate amounts. Thanks!

    1. It looks like the program I use to calculate my macros had an incorrect calculation for Philadelphia cream cheese, but the label on mine says they are 1g of carb per serving (8g for a package). I also provide nutrition information as a courtesy but encourage readers to double-check based on their own ingredients because different brands and ingredients will vary.

      I’m so excited to hear what you think!

  3. My husband and I have been on Keto for a month now and this looked like the perfect “reward” dessert for our efforts so far. I made the the recipe above and the batter I licked off my fingers was delicious!! I did want to ask how much caramel you added to the cheesecake mix. I folded in about 4 Tablespoons which didn’t seem like much but it seemed like adding more would make the cheesecake mixture too thin. How much caramel to you recommend adding? Thanks again for this delicious treat!!

    1. Hi Jan! I’m glad you liked it – they seriously taste like caramel cheesecake without all of the extra! For the caramel, you can eyeball it. Since the caramel is sugar-free, I drizzled it in until I thought I had enough (probably about 1/4 cup for the whole batch). I will say that it’s better to work with the caramel when it’s chilled a little, or room temp. It hardens into a different texture when it’s chilled, and it won’t make your cheesecake batter too wet. Hope that helps. Enjoy!

  4. I was just thinking about trying keto. This is definitely going to be one of my first things on my list when I do! I’m a sucker for anything and everything salted caramel.

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