Finally—this recipe is here after a long wait. I’ve been saving this one for over two years, and it was worth the patience. It’s a simple, indulgent keto treat made with real butter and cream cheese, packed with satisfying fat and rich chocolate flavor.
Tips for making the Chocolate Fat Bomb Everything
For the best texture, use room-temperature cream cheese and eggs. If they’re too cold, the cocoa-and-butter mixture won’t combine smoothly and you’ll get small lumps instead of a silky, airy mousse. If lumps do appear, warm the mixture briefly—about 20–30 seconds in the microwave—and beat again until smooth and voluminous. If the batter becomes too warm while mixing and won’t whip up, chill it until cold, then beat again. Both fixes reliably produce a light mousse.
This recipe is very versatile. Serve it immediately as a mousse, freeze spoonfuls in silicone molds for frozen fat bombs, or pour the mixture into a small springform pan and bake it into a dense, rich cheesecake-style cake. The mousse can be coated in melted dark chocolate after freezing for an elegant treat. When baked, it becomes a beautiful keto centerpiece; double the ingredients if you want a larger cake.
Note: the mousse and frozen fat bombs contain raw eggs. If you avoid raw eggs, bake the mixture into a cake. Baked slices also freeze well, so you can keep single servings on hand for cravings or extra calories.
This recipe uses only five main ingredients and comes together quickly. Below is the basic method for making the instant chocolate cheesecake mousse.
Start by combining the cream cheese, powdered erythritol, and eggs in a medium bowl and beat until smooth.
In a separate cup, mix the melted butter with the cacao powder until fully combined.
Gradually add the chocolate mixture to the cream cheese mixture while beating continuously. Keep beating until the batter becomes a thick, voluminous mousse—this can take about 10 minutes depending on your mixer.
Serve the mousse immediately, spoon into molds and freeze for fat bombs, or pour into a greased small springform pan to bake.
To bake: pour into a well-greased 11 cm (4.3 in) springform pan. Place a shallow oven-safe bowl with boiling water on the lower oven rack to mimic a water bath—this helps prevent cracking. Bake at 300 °F (150 °C) for about 35–45 minutes. When the edges are set but the center still wiggles slightly, turn off the oven and prop the door open with a wooden spoon. Leave the cake in the cooling oven for about 30 minutes, then remove and cool to room temperature. Refrigerate at least 4 hours, preferably overnight, before serving.
Recipe
- 8 oz (230 g) full-fat cream cheese, softened
- 1/2 cup (120 ml) powdered erythritol
- 2 eggs, at room temperature
- 1/3 cup (80 ml) dark cacao powder
- 1/3 cup (80 ml) melted salted butter
- Beat cream cheese, erythritol, and eggs until smooth. Set aside.
- Mix cacao powder with melted butter until smooth.
- Slowly add the chocolate mixture to the cream cheese mixture while beating. Continue until a thick mousse forms (about 10 minutes).
- Serve as mousse, freeze into fat bombs, or pour into a small greased springform pan to bake.
- Bake at 300 °F (150 °C) for 35–45 minutes with a shallow bowl of boiling water on the bottom rack to prevent cracking.
- When edges are firm but center is wobbly, turn off oven, prop the door open, and leave the cake inside for 30 minutes.
- Cool to room temperature, then refrigerate at least 4 hours or overnight before serving.
Variations and decorating ideas
Add flavors to the melted butter before combining with cacao: 1 tsp instant coffee for a mocha cheesecake, or 1 tsp ground Ceylon cinnamon plus a pinch of chipotle or cayenne for a Mexican chocolate twist. Top the baked cheesecake with whipped cream, a sugar-free ganache, or a sour cream glaze made from 3/4 cup (180 ml) thick sour cream mixed with 1 tbsp powdered erythritol and a few drops of vanilla stevia. Spread the glaze over the cooled cheesecake and bake briefly at 300 °F (150 °C) for 15 minutes if you want it set, then chill before serving.
Approximate Nutrition Information
| Approximate Nutrition Information | In Total | Per serving (8 servings) |
| Protein | 36.1 g | 4.5 g |
| Fat | 128.6 g | 16.1 g |
| Net carbs | 11.7 g | 1.5 g |
| kcal | 1367 kcal | 171 kcal |
Chocolate Cheesecake Fat Bomb Everything — Cake, Frozen Fat Bombs, Mousse… You Name It!
December 2, 2018 — by elviira
Ingredients
- 8 oz = 230 g full-fat cream cheese, softened
- 1/2 cup = 120 ml powdered erythritol
- 2 organic free-range eggs, at room temperature
- 1/3 cup = 80 ml dark cacao powder
- 1/3 cup = 80 ml melted (salted) butter
Instructions
- In a medium bowl, beat cream cheese, powdered erythritol, and eggs until smooth. Set aside.
- Mix cacao powder with melted butter until smooth.
- Gradually add the cacao mixture to the cream cheese mixture, beating constantly until you achieve a thick mousse—about 10 minutes.
- Serve the mousse now, or spoon into silicone molds and freeze for fat bombs.
- To bake, pour batter into a well-greased small (11 cm / 4.3 in) springform pan.
- Bake at 300 °F (150 °C) for 35–45 minutes. Place a shallow bowl of boiling water on the bottom rack to mimic a water bath and prevent cracking.
- When edges are set but center is still slightly wobbly, turn off the oven.
- Prop the oven door open with a wooden spoon and leave the cake inside for 30 minutes.
- Remove the cake, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Remove from the pan and serve or decorate as desired.
© 2026 Images, text and recipe fully copyrighted by Low-Carb, So Simple