Vanilla Fat Bomb

Servings: 6 Prep: 10 min Cook: 0 min Total: 10 min

“Fat is flavor.”

I remember this lesson well, in cooking school. Wise information handed down from a crotchety old Frenched chef dubbed “The Frog” (apparently frog legs were a favorite of his).

This recipe makes something along the lines of a basic cheesecake flavored “mousse”. It’s soft, sweet and tasty.

There are many who feel that a diet high in fat and low in pretty much everything else is the way to go. I’ve seen ratios like 90% fat, 9% protein and 1% carbs … to maintain and sustain a healthy life. I don’t know about all of that, but … I DO know that this is quick, delicious, easy to make and holds well in the fridge for a few days. I usually make a batch and divide it into little plastic cups in the fridge. I’ll eat one after dinner, while I see what kinds of shenanigans The Mentalist is up to, this week.

Anyone that says a sweet tasty dessert full of fat and … almost nothing else … is a bad thing is … lying to you.

“It’s a good thing.” – A quote from an equally crotchety individual. πŸ™‚

Vanilla Fat Bomb
Net Carbs
8 ounces (227g) full fat cream cheese, preferably warmed
1/2 cup (100g) ‘Swerve’ or other sugar replacement
1 dash (0g) salt
1 tsp (4g) vanilla extract
1/2 cup (119g) cream, heavy whipping
Grand Totals (of 6 servings):
Totals Per Serving:
2.1 g

Vanilla Fat Bomb

Vanilla Fat Bomb

0 from 0 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 Servings
Author: DJ Foodie



  • Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
  • Turn on the food processor.
  • With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
  • Portion into cups and eat when chilled!

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* Learn More: More about this recipe and nutrition …

110 thoughts on “Vanilla Fat Bomb”

  1. What sweetener do you like in this? I have used liquid splendid in a cheese cake recipe and didn’t like it–tased more chemically than usual. Yuck!

  2. I use a combination of sweeters, but my primary sweetener is erythritol, mixed with a very tiny amount of a high quality stevia. You can buy a similar pre-made mixture called "Truvia", but it’s more expensive than making your own. There’s also "Swerve", which I’ve heard great things about and is similar. From there, if it’s not quite sweet enough, I tend to add a drop or two of liquid sucralose. In my opinion none of these are great, on their own, but combined they suddenly start to really take on the sweet sensation that we’re all familiar with. They become synergistic … I’m planning to write about this subject in the near future. In the meantime … I hope this helps!

  3. Oh my goodness this is sooo good! I just whipped it up. This could be used as a frosting as well as on its own. Thanks for sharing! I used (my own) Truvia and some liquid sucralose for sweeteners.

  4. Thanks, Nancy! It’s a simple little delight, but it’s comforting and tasty. Your sweetener mix is exactly what I would’ve done. The whole sweetener thing is tough. There’s never really any right ONE that’s perfect for every application. It seems that it just takes experimenting with a lot of them, to find which works best for you. That said, I do think making your own "Truvia" then tweaking with liquid sucralose … is the way to go. Hats off, to you!

  5. Hi Unknown. For sure! It’s a lot like an ice cream base, actually. It’s full of air and I bet it would freeze VERY well, actually! I’d never really thought about it … if you do it, please report back. I’d love to know, for sure! (one thought: sugar free frozen treats can sometimes be a bit HARD when frozen solid. Putting in the fridge before dinner will allow it to slightly soften, by the time dessert rolls around!)

  6. Hi Diane, they are both sweeteners and both are blends. Splenda is a brand name sweetener. It’s fairly cheap and very easy to find. However, on the downside, it’s synthetic and many question whether or not this is good, including myself (even though I’ve been known to use it, from time to time). It’s actually a blend of something called "Sucralose", which is mixed with dextrose and maltodextrin (which are both forms of sugar). As a result, it’s something like 24 net carbs per cup. Swerve is a natural non-GMO sweetener blend, using mostly Erythritol as its sweetener and bulking agent. It’s more exensive and harder to find, but I prefer it because I believe it tastes better, is truly zero carb (actually, I think it’s actually something like 7 net carbs per cup) and it’s natural. It’s my personal favorite. Some people use liquid sucralose, which is the primary sweetener in Splenda, but without the dextrose and maltodextrin. This is fairly hard to find, but is also inexpensive and truly zero carb. It’s super concentrated, so a single drop can sweeten your coffee in the morning. Again, this is synthetic. I hope this helps!

  7. Oh my goodness I’m makeing this tomorrow. Thank you thank you thank you. I to would also be interested in your zero carb menus emailed to me.

  8. Is this supposed to have any coconut oil included like the Spiced Fat Bomb you posted today? It has 3/4 cup coconut oil.

  9. Hi Nancy … nope. This one is just as it reads. It’s high fat, but no MCT fats. It’s just a simple tasty treat, designed to cure any quick sweet tooth needs.

  10. I made these last night and they are great – even my non-low-carb husband loves them. The only thing different I did was double the vanilla – I tend to like a lot. Thanks for a great recipe!

  11. FYI-Frog is a derogatory term/nickname for the French. His nickname probably had more to due with that and less to do with his penchant for frog’s legs.

  12. Making this for my Family Movie Night treat so I can try to stay closer to my low carb diet. I don’t have (or want?) Any sugar subs like you mentioned so will try it with honey. I know honey isn’t zero carb but mine is local and organic. Will let you know how it tastes and what the texture is like!

  13. Have you,or anyone else,made this with liquid EZSweetz? I also have French vanilla flavor liquid stevia, would either of these work???

  14. Kris and Laura, this is a really basic and simple recipe. Most any sweetener will work. Treat it like you would a cup of coffee or tea and just add your sweetener until it’s at the level of sweetness that you like!

  15. I am new to the low carbing thing (and am not all that good at it so far if I’m honest). But I made a batch of this a couple of days ago and it is fab! It was my first experiment with Swerve, which I REALLY like, btw. Anyway, I’m going to have to keep it in the house sparingly because it is *the* perfect stress food for me and I will just eat the whole batch on the first day. Haha
    Thanks for the recipe, love the site! πŸ™‚

  16. Hi Sherry. It’s 2.13 … or two POINT one three … there’s a decimal point in there that’s a bit tough to see with that font and color. Rest assured it’s just a tiny bit over two. Sorry about that!

  17. I made this today. Yummy! My only issue with it was the swerve crystals didn’t really mix in. I don’t have a food processor. I just used a hand mixer. Could this be why? So you suggest reducing the amount of swerve m

  18. Sarah, using powdered sweeteners will help it dissolve more quickly. You can purchase it powdered, or run it through a coffee grinder. You can also let it mix with the cream cheese until it dissolves and THEN add in the cream. (be careful not to let it go TOO long, though … the friction will warm up the cream cheese until it’s actually WARM … and then it’ll break and turn into a weird oil slick. A few minutes should be fine … just don’t let it get too warm.). I hope this helps! πŸ™‚

  19. I make this identical mixture for the filling of my famous uncooked cheesecake. POur it over a base of crushed macadamia nuts, let it set for an hour or so, and go to heaven when you eat it !

  20. Hi Unknown. The decimal point is very small. It’s about 2.17 net carbs. Or … 2 point 17 net carbs. I need to fix that. Thanks for the reminder! πŸ™‚

  21. I make this a lot (with slightly different proportions), but I put half vanilla and half almond extract. It makes a big difference.
    This is also really good with sugar-free jello.

  22. Can I use my kitchen aid instead of a food processor? Also made your Chocolate Muffin in a minute tonight for dessert. My non-lowcarb hubby like them too but added cherry pie filling, carmel sauce and whipped cream…I made him give me a bite…got to admit it was pretty good! Trying to find a way to make it the low carb way!

  23. I know this is for it’s low carbs all but I so can’t stand the taste of artificial sweetners. What’s the chances of using regular sugar?

  24. Way back in the day when low carb diets first started ramping up in popularity I found a similar recipe in a book but it used sugar free instant pudding or pudding or sugar free instant Jello as flavoring added to the whipping cream. I do not like using anything packaged but I found these ideas to be good starter platforms. I would add geletin I had softened and a wide variety of extracts for flavoring. I hated having to use artificial sweetner but if you are deciding on satisfying that sweet tooth by using artificial sweetner or sitting down to a plate sized cinnamon roll and blowing your diet, the artificial sweetner won out. This really helped when I firs started low carbing and transitioning away from carbs and sugars. For me it was a way of staying the course and helping me get off sugars. I found I no longer needed to do this type of dessert after awhile but it really helped me break the sugar addiction.

  25. Hi Unknown, I agree completely! Firstly … those sugar free pudding packs may be "sugar" free, but they’re still full of strange starches and chemicals to make it thicken, stay shelf stable, add bulk, etc. I also made these kinds of things quite often in my very early days of low-carbing, but … I honestly haven’t made this kind of thing in years. It was MASSIVELY important in my early days … something like training wheels. I attribute huge success to this kind of treat, but … somewhere along the way … I evolved away from it. I’m still a fan, though! πŸ™‚

  26. Hi Poco, have you tried ALL sweeteners? The one I’m suggesting isn’t artificial. It’s a mixture of ingredients found in nature. Try it. You might like it! πŸ˜‰ Beyond that, though … yes. This will work with sugar. I just don’t recommend it. Mixing a big batch of fat and sugar is one of the worst things you can do to your body, in my opinion … I wish you luck in your choices! πŸ™‚

  27. Deb, yep! A kitchen aid will work just fine. You might want to let the cream cheese and sweetener mix together and dissolve before adding the cream, but … it should whip up once the cream is in there. Thanks for the nice thoughts on the Cocoa OMM! πŸ™‚

  28. Kind of disappointed. The cream did not whip at all. It’s like 3-4 very small bites of a cheesecake pudding with a little bitter twang. It’d edible, but really not very enjoyable. I made it in my Ninja. What did I do wrong?

  29. Hi Michelle, I don’t know what you did wrong. I’d need more to go on. At the very least, it sounds like your amounts are off. Even if it didn’t whip, it should still create a minimum of 2 cups worth of "stuff". That’s a full 16 ounces, or about a lb. So, if you only got 3 or 4 small bites, then … somehow the measurements are off. My second best thought is that you used only stevia as your sweetener. This is a wild guess, but … it’s the only sweetener I know which is regularly described as bitter. I tend to believe it needs mixed with another sweetener in order to be sweet. Beyond that … I’m unsure. I don’t know the order in which you did things, but … mostly it just sounds like your measurements were off, somehow. Sorry!

  30. Hi Michelle, I’ve seen plain erythritol at Whole Foods. It’s got a brand name on it, it’s not labled as "erythritol", unfortunately. If you look at the sweeteners and read the ingredients labels, there is one containing only erythritol. Swerve can also be found in some stores in the mid-west. You’ll need to see their website to see if any stores in your area carry it. I’ve always ordered all of my sweeteners online, though either Amazon or (actually I’ve also ordered Swerve directly from the company). In a pinch, I’ve used Truvia, which is a pre-mixed stevia/erythritol blend. This is usually fairly easy to find, but I tend to find it’s got too strong a stevia taste. I hope this helps!

  31. Hi DJ!
    This is similar to a low carb frosting I make. I was glad to find this fat bomb and not one involving a nut butter. I made a half batch and used vanilla liquid splenda. It ended up like a mousse and is chilling now. I used a hand held mixer and was able to triple the size from my original. I just ordered swerve for the first time and very excited to try that.

  32. Hey DJ, first i just want to thank you for what i know has just got to be hours of trying different things just to get it perfect! I made the Vanilla fat bob and just cut everything in half last night and topped with raspberry’s (Make two of my serving sizes so i adjust counts accordingly) and it was very good a little grainy because i did not have the powdered Erythritol (I buy the Now Foods brand)……Tonight I powdered the 1/2 c of sweetener in the food processor WHOA what a difference! I also got a little creative …was out of fresh fruit, it’s is Friday you know….so I added 1/2 cup of pumpkin as well as Cinnamon, nutmeg, ginger and allspice……Voila Pumpkin Pie Fat bomb! My tummy is so very happy right now what a perfect sweet tooth remedy πŸ™‚ Thanks again

  33. Oh I also added 1/2 a scoop of Vanilla Whey Protein powder because I was a bit down on my intake today…….but you could not even tell it was in there πŸ™‚

  34. Kari, I LOVE and support all forms of experimentation. I never see recipes as an absolute. They are little more than a series of ideas to be harnessed, tweaked and tinkered with, to turn into something new and fun. You’ve got the bug. RUN WITH IT!!! πŸ™‚

  35. I do have the bug! RUNNNNNING πŸ™‚

    I just want you to know how thankful I am for the starting point! I am not trying to loose weight but came searching for low carb full flavor food due to Type 1 diabetes that i had let get out of hand a bit. The options used to seem so limited so i started "Cheating"….I took more insulin to cover but i was not feeling healthy at all. You have so much fun in your blog and the food is amazing i made a shopping trip and ordered online πŸ™‚ I was a kid at Christmas when i had everything to start making these recipes. It has been over a month now my blood sugars are great and I am only taking in 30 – 35 carbs a day. I feel great again!

  36. Kari, that’s FANTASTIC! Yes, my number 1 goal is really to provide a seemingly endless sense of variety, from the high end stuffy foods, to the sickeningly sweet, to the simple, quick and familiar. I really want people to feel that there’s a near endless variety and that boredom should never be an issue. There should never been a need to eat any other way. I’m glad you’re seeing it. WELCOME! πŸ™‚

  37. I will be making this in the afternoon. So nice to find something high in fat but without the almond butter! Love Fat Bombs. Love a high fat diet.

  38. Great Mary! I’m glad you’re interested in this one. If you look around my site, I’ve got about 5 or 6 different fat bombs … none of which have almond butter! πŸ™‚

  39. For a great Mocha Mouse, add some instant coffee. I use that to top my low carb chocolate cake and it’s yummy (if you like mocha of course)

  40. Thanks for the tip, Guinan! I do enjoy mocha … and I’m sure I’m not alone! Kim, yep … my math is a bit confusing to some people, but once they get it … they LOVE IT! I hope you’ve seen the light! πŸ˜‰

  41. These are really good – I added some slivered almonds on top for a bit of crunch. Didn’t realize how far I’ve come from having a taste for highly sweet things though – this is almost too sweet, put your teeth on edge, sweet. Amazing change in me and my taste buds. I can imagine this is good with a bit of orange flavoring or chocolate mint or plain chocolate or strawberry…..options are endless. Probably will use just less erithynitol (sp) and I used about 4 – 6 drops of EZ Sweetz. There is still some crystalline erithynitol in there but I see in comments, I need to let it sit a bit longer. Overall wonderful idea! Thank you!!

  42. I have made this a few times now, and love the flavor. I can’t get it to whip up though. I let the food processor run for several minutes, but the volume doesn’t increase. Am I doing something wrong?

  43. Renee: Thankfully, cutting back on the sweetener will help with the crystallization a bit. (I agree with you ? it?s pretty sweet!) You can also powder the erythritol which will help. It just needs time to dissolve, so ? smaller grains, a bit more time and a bit less will all help it pick up a smoother texture.

    Becky: It never really ?whips? ? in the sense of a whipped cream. The end result is more like an aerated pudding consistency, but when it?s chilled, it?s like a soft cheesecake. I hope this helps clarify the texture a bit. I?m glad you like the taste!

  44. Oh, my goodness. What a tasty, EASY treat to make!! Next time, a little less Splenda. And some raw cacao! I added just a touch to the leftovers in the mixing bowl after pouring the rest into 4 small cups, and I absolutely loved the combination! So, next time, will definitely add it to the whole batch. Probably a half tablespoon would be plenty! Maybe even less. πŸ™‚

  45. Thanks ever so much for the time it takes you to keep up your website, FB page, etc!! Much appreciated. When I read this recipe, I thought it sounded alot like some of my own concoctions but I use a ton of qvark in anything I make that’s remotely related to pleasing my "sweet" tooth. I live in Finland and qvark is as popular as yogurt, perhaps more so because of the added bonus of it being a protein bomb. Plain qvark is low carb (almost the same as plain yogurt) at 3.8 gr / 100ml. Just wondering whether it’s a dairy product that can be easily found in supermarkets in the US?

  46. Hi Corinne, I’ve read about qvark (quark) a few times over the years. I’ve never seen it before and have never tried it, although I’m definitely curious. I do know that I’ve never flat out LOOKED for it. I’m sure it can be found in the US … possibly even fairly easily, but it’s not something that’s ever jumped out at me, in the grocery story. The name is a bit strange … in that it’s also a scientific name for an elementary particle. I feel good that I would’ve noticed it, if it had any prevalence in the US. If you choose to ever visit the US … bring me some. I’d love to try it! πŸ˜‰

  47. I subbed 1/2 C coconut milk for the cream and it turned out yummy! After mixing, using half the mix I added 1T pure lemon juice(not diluted) and it was also delicious! I had a hard time getting the cream cheese lumps to smooth out and the extra liquid of the lemon juice made the batter lighter and creamier.

  48. Hi Joan, that’s strange about the cream cheese lumps. In a food processor, this should be QUICKLY broken down. One idea might be to warm the cream cheese in advance, but … for this, I’ve never really needed to. I’m glad you enjoyed it! πŸ™‚

  49. Quark can be found in the US, where it’s better known as farmer cheese or pot cheese. In places which sell Eastern European foods you can find it by the name "tvorog." In Eastern Europe I subbed "tvorog" for cream cheese and it worked well.

    The carb count seems kind of high for that list of ingredients. I$ it possible there’s a typo?

  50. Hi Linda … maybe you missed the decimal point. It’s 2 point 13 (2.13) net carbs per serving. Does this sound right?

  51. I have been on the Atkins Induction Phase for a little over two months now, per doctor’s orders. I have lost 37 pounds! I have found so many recipes to help with the transition to the low-carb lifestyle, but by far this one has to be the easiest and yummiest! It really helps with the sweet cravings. Thank you!

  52. Quark is readily available in Canada, on the same shelf usually as cottage and ricotta ‘cheeses’.

    Traditionally an acidified/fermented fresh cheese, just a different lactobacillis (mesophile), and then it’s the drained curds that are the actual finished product.

    Drier than labneh, a little ‘squeaky’… πŸ™‚

  53. I followed directions, I thought. It is really sweet. I used Swerve, and used my stand mixer. The Swerve didn’t disolve and I can feel the grain of it. Should I have heated the cream cheese more? Thanks, I really want to like this!

  54. I make my FB with lemon/lime sf Jell-O with 1pkg of True Lemon. Yum as I like kick of lemon melting in my mouth. Also keep in freezer double yum.

  55. Hi Mitzi, Swerve will never dissolve if it?s in too high a concentration. This recipe pre-dates my knowledge of Swerve and will actually stay gritty. Too high a concentration of any erythritol based sweetener will never dissolve, unless heated, but ? it will crystallize when it cools. So ? the tip is to simply use less. You felt it was too sweet, so maybe cut it in half and taste it. Also, give it time to dissolve. Erythritol takes longer to dissolve. Also, if you?re using the granular swerve, you may want to stick it in a coffee grinder to powder it, first. This also helps. I never buy the granular stuff, any longer .. there?s simply no point to it. I only ever use the powdered. I am sorry for the crunch. I hope this helps! Ah, finally ? if you add half the swerve and it?s still not sweet enough, but it does dissolve, you can add a touch more, or ? use something like a concentrated sweetener to pick up the slack ? like a liquid stevia, monk fruit or sucralose sweetener ? one or two drops and PERFECT! I hope this helps! <br /><br />

    Mary ? YUM! Sounds delicious! πŸ™‚

  56. I make this for my husband who is diabetic and he loves it. I omit the salt, 1/4 cup of sucralose (instead of 1/2 cup swerve) and any extract that we want. So far we have had banana and coconut. Wondering about Maple extract? and orange?

  57. Can we use this as a cake filling? I been looking for a good recipe for a vanilla cheesecake mousse filling like the one at Cotsco, because it tastes so good.

  58. Deb, any of those flavors would work. Try throwing a berry or two in there, for some textural variety and a small blast of flavor … or fold in a few toasted nuts. LOADS of room to play!

  59. Edna … Ummmm … I’m not sure! You could make a small amount of the cake batter and put it in a muffin pan and put a dollop of this within it, then top off the pan and bake. I suspect it would work, but might suggest backing off on some of the cream. My concern is that it would be too thin and what you really want is more of just straight cream cheese. Play with it. I suspect this is close!

  60. Hey there, is it just me, or are the portions very small? Mine turned out to be on bowl full – If I devide that in 6, there’s literally only 3-4 spoon fulls per serving. Is this correct? or did I mess it up?

  61. Hi Logan, when it’s done, the volume should be a bit over 2 cups. If you divide this amount by 6, this would yield about 1/3rd of a cup, per portion. It’s likely to be a bit more than that, because air will be introduced, but … it’s "about" 1/3 cup per serving. This is admittedly a smaller serving size for my site, but it IS just a big bowl of fat … and while I’m a huge fan of fat, there is such a thing as too much of a good thing. If these numbers all sound close to what you made, then … feel free to just double up the numbers. However, if you found your numbers don’t add up to what I’ve just suggested … it is possible that a mistake was made. I hope this helps!

  62. Looks fantastic but 18.8 carbs for that tiny serve is way too much especially if you’re on induction. You’d be eating practically all your daily carb alliance in one go. Just be careful folks
    —Reply posted by Crystal on 1/21/2015
    You have to look at the NET CARBS

  63. Love this recipe!I’ve been turning it into a salted caramel bomb by using caramel flavoring a dash of salt
    —Reply posted by Jenelle on 1/21/2015
    This idea is amazing and JUST what I need today! Thanks for sharing!

  64. I just made these today and they’re great! I ended up using only a few packets of artificial sweetener, but they still came out yummy! I might try adding some unsweetened cocoa next time, as I really miss chocolate.

  65. Unknown ? I actually bought them down in Mexico. It?s highly unlikely you?re in the Los Cabos area. Sorry! <br /><br />

    Longtme Lowcarber, look at the final column. You?re focused on the total carbs, not the carbs that impact blood sugars, reflected in the final ?net? carb column. Sorry for the confusion! <br /><br />

    Jan, sounds delish! <br /><br />

    Mary, go for it! <br /><br />

    Sarah, it?s so funny you say that ? more often than not, people think it?s TOO sweet. Thankfully, it?s an easy one to adjust. Sounds like you may have found your sweet spot. Thanks for the input!

  66. I’ve made these twice. The first time I made them exactly as the recipe was written. The second time I added 2 tablespoons of peanut butter to the recipe and it tastes remarkably like the filling in my grandmother’s peanut butter pie. Thanks for the recipe. I’ll be making these over and over again.

  67. These sound delicious.  I am new to low carbing and have a question about sweetener.  The recipe calls for Swerve, but can I use Xylitol or Erythritol in it’s place?  Are the amounts the same?  I ask because I found the Xylitol and Erythritol at my local Farmers Market, but not Swerve.

    —Reply posted by DJ on 1/21/2015
    Hi Tracie, I’d suggest the xylitol. Normally, I’d suggest the erythritol, but it’s not quite sweet enough. In order for you to get this sweet enough, you’d need more and too much erythritol will never dissolve, no matter what you do. As a result, you’ll wind up with something like “sand” in your dessert. For this, I suggest xylitol. In the future, I’d suggest picking up a nice tasting concentrated stevia blend. Then, use the erythritol, but add a small amount of the stevia, to help make up for the lost sweetening power. Erythritol is about 70% as sweet as sugar, so you need something to pick up that extra 30%. I suggest going to the top of this page and clicking search and then search for the “Sweet Spot”. I’ve got a 7 part series explaining how these sweeteners work, with specific mentions of both of those sugar alcohols, as well as stevia and other reviews and interesting pieces of information. A solid read! I hope this helps! πŸ™‚

  68. Delicious! I work graveyards and that’s when my sweet tooth is active. This was the perfect fix for that. The kiddos like it, too. Thank you!
    —Reply posted by DJ on 1/23/2015
    Excellent. Glad to hear it!

  69. I double this and instead of sweetner I used sugar free strawberry jello it was exallent then I put them in the freezer !
    —Reply posted by DJ on 10/1/2017
    Hi Amanda, Kelly’s comment is several years old. I doubt she even remembers she made it! That said, I might suggest skipping the sugar-free puddings. They’re tasty and they ARE sugar-free, but they use some bizarre starches to thicken them up. It’s one of the foods I often see stalling people out. It’s frustrating because it’s so tasty and easy, but beware … it could very easily stall you. Especially with the extra fat … carbs and fat taste wonderful, but are a super unhealthy combo. One or the other … And, I suggest skipping the carbs. I hope this helps! πŸ™‚
    —Reply posted by Amanda on 10/1/2017
    Do you think this would work the same with a sugar free pudding instead of jell-o? And did you use just one packet of the jell-o, or a half a cup (equal to the amount of sugar substitute)?
    —Reply posted by DJ on 2/7/2015
    This sounds like an excellent idea! Out of curiosity, because you don’t heat it … does the Jell-O set, or is it just more about the taste and sweetening power? Thanks! πŸ™‚

  70. Can I use Splenda instead? 
    —Reply posted by DJ on 2/13/2015
    Thank you. I’m pretty fond of it, myself! πŸ˜‰
    —Reply posted by Sabrina on 2/13/2015
    Thanks for the info and taking the time to reply!! Loving this site!
    —Reply posted by DJ on 2/13/2015
    Hi Sabrina, sure can! Just be warned that Splenda has about 24 net carbs per cup. This would add 12 total carbs to this recipe, or about 2 net carbs per serving. I hope that helps! πŸ™‚

  71. I made this twice in a 10 day period and put on 2lbs… Think maybe I’ll make this once a year….
    —Reply posted by DJ on 2/13/2015
    Hi Sheila, well … I’m sorry to hear it! Weight does fluctuate. This is designed more to help curb appetite. It’s a small little blast of fat designed to get ride of cravings. Plus, the fat has other benefits, but that’s the primary reason for this (plus it just tastes good). In any event, fat is calorically dense. If your weight is stable and then you add one of these every day, eating more than 1 serving per day … you will gain weight. All this said … it could be exercise, a bit of extra salt in the diet that week (water retention), etc. It could also be this. Additionally, some people pop in without fully understanding low-carb ideas and combine this with … cake and pasta. That would be an absolute disaster. In no way am I suggesting this was you, but … you didn’t leave much to go on. Lots of people read these comments, so I’m just posting some helpful info for them .. as well as you. Again, sorry you believe this backfired on you. It’s a good tool for many! πŸ™‚

  72. I saw this somewhere else and they added sugar-free Torani syrups. YUM!
    —Reply posted by DJ on 2/26/2015
    Yep! Those are a good way to boost sweetness and take the flavors in a new direction! Just be sure not to use too much, as it’ll water it down and thin it out …

  73. saw something like that on another site, but I added lemon juice for a little tartness to cut the fat, and crushed up some walnuts for a crust, but then I had to sprinkle nuts on top too! best desert ever for me. I only make it once a month to prevent over indulging. I love your recipes, I know I can always find something good and also low carb. Thanks
    —Reply posted by DJ on 3/11/2015
    Sounds delicious! Thank you for the thoughts. I’m sure it’ll give others plenty of ideas! πŸ™‚

  74. Made this tonight with mascarpone, whipped cream, mint extract and sweetener.  Excellent stuff!  I think I will use this as a frosting in the future also.  
    —Reply posted by DJ on 3/11/2015
    I have exactly zero doubt that this would be delicious. Mint and mascarpone?! YUM!!!

  75. I just started with my LCHF lifestyle…how do I substitute the recipes sugar/sweetener with Xylitol? Will it be in the same measurements?

  76. Hello DJ Foodie, don’t know if you remember me but I’m back to low carbing and I finally made your vanilla candy and all I have to say is OMG!!!   It is soooo damn delicious.  No something I will eat everyday…maybe one a week if I need it which brings me to the question, how long do they last in the fridge?  Or maybe I should freeze them.  πŸ™‚  Thank you!!!!

  77. Could you give me a choclate fat bomb recipe can’t find one. Love your book just received it. Please share asap. Would like to make today. Thanks
    —Reply posted by Nancy on 9/12/2016
    You could probably make this recipe and add a 1/4 cup of cocoa powder and another tablespoon of Swerve to make it chocolate…????

  78. Best Fat Bombs ever!  So creamy it’s amazing. I made a keto caramel sauce from and added that as the sweetener. This is so decadent I don’t feel like I am dieting at all.  Thank you so much!

  79. Any fat bomb recipes without all the SA? Have you ever tried this particular one

    without adding the sugar? Just curious.


    —Reply posted by DJ on 10/1/2017
    I realize this is months later, but I’m just now seeing it. I can’t imagine this without some form of sweetener. It’d still be completely edible, but would be neither here nor there, in my opinion. Without adding sweetener, it’d be like a subtle vanilla dip for crackers … which just doesn’t quite add up in my mind. Better to skip the vanilla and embrace the fact that it’s now savory and throw some herbs in there, some cheese, some chopped shallots and garlic, etc. All this said, I personally don’t believe anything is wrong with erythritol. I hope this helps! πŸ˜€

  80. Hi, wondering if this gets soft at room temp? If so how long does it stay firm before melting? how long can it be stored in fridge?
    Thanks for the great recipes!

    • Hi Patricia. Yes, it definitely softens, as it warms. It goes from something like a cheesecake texture to like a smooth mayonnaise (but in a good way!). It never “melts”, unless you were to really cook it or put it in a really warm spot, like the back of a stove. Even then, it’ll most just “break”. How quickly it goes from cool to soft depends on the temperature where you are, how thick you’ve made it, etc. Roughly, however … an hour to get noticeable texture difference, maybe 2 or 3 to get room temperature soft. I think it could keep in the fridge for 5 to 6 days. Keep it chill and covered. I wouldn’t go a full week, but close to a week should suffice. I’d make a batch, split it into 6 parts, enjoy 1 part right away and you have 5 more portions … one each night for the next 5 nights.

      I hope this helps!

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