These cinnamon fat bombs are a smooth, creamy keto snack made from butter, coconut oil and cream cheese, flavoured with vanilla and cinnamon. You simply mix, scoop and chill until firm, with no baking needed. Keep a batch in the fridge for a quick bite or a small dessert.

Table of Contents

Ingredients You’ll Need

1/2 cup unsalted butter, softened
1/4 cup coconut oil, melted
2 tablespoons cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1-2 tablespoons powdered erythritol or your preferred keto sweetener
Optional: Pinch of salt for enhanced flavour

Step-by-Step Instructions

Step 1: Prepare the Mixture

In a mixing bowl, combine softened butter, coconut oil, and cream cheese.
Mix until smooth and creamy.
Add vanilla extract, ground cinnamon, powdered erythritol, and a pinch of salt (if using).
Stir until all ingredients are well incorporated.

Step 2: Shape the Fat Bombs

Use a small cookie scoop or spoon to portion out the mixture.
Roll each portion into a ball or press into silicone molds for easy shaping.

Step 3: Chill

Place the fat bombs on a parchment-lined tray or leave them in the molds.
Refrigerate for at least 30 minutes or until firm.

Step 4: Serve and Enjoy

Once set, remove the fat bombs from the fridge.
Store them in an airtight container in the refrigerator for up to 2 weeks.
Enjoy as a quick snack or dessert!

Ingredient Notes

Butter and cream cheese: soften them at room temperature first so the mixture blends smoothly with no lumps.
Coconut oil: melt it and let it cool slightly before mixing it in.
Cinnamon: fresh ground cinnamon gives the best flavour.
Sweetener: powdered erythritol dissolves more easily than granular. Start with 1 tablespoon, taste, and add more if you like.

Shaping Tips

Use a small cookie scoop so every fat bomb is the same size.
Roll the portions into balls, or press the mixture into silicone molds for neat shapes.
If the mixture feels too soft to roll, chill it for a few minutes first.

Serving and Storage

Serve the fat bombs straight from the refrigerator as a small snack or dessert. Because they contain butter and coconut oil, they soften quickly at room temperature, so take out only what you plan to eat. Place parchment paper between layers if you stack them.

Allergen Note

These fat bombs contain dairy (butter and cream cheese) and coconut oil. Check your ingredient labels if you are cooking for someone with an allergy.

Tips for Success

Room Temperature Ingredients: Ensure butter and cream cheese are softened for easy mixing.
Use Quality Ingredients: opt for unsalted, grass-fed butter and high-quality cinnamon for the best flavour.
Adjust Sweetness: Add more or less sweetener to suit your taste.

Now that you know how to make cinnamon-butter-fat-bombs-recipes, it’s time to whip up a batch of these keto-friendly delights. Whether you’re meal prepping for the week or looking for a quick snack, these fat bombs are sure to become a staple in your diet. Share them with friends or keep them all for yourself—we won’t tell!

Frequently Asked Questions

How long do cinnamon fat bombs need to chill?

Refrigerate them for at least 30 minutes, or until they feel firm.

How should I store cinnamon fat bombs?

Keep them in an airtight container in the fridge, where they will last up to 2 weeks.

Can I use a different sweetener?

Yes. Powdered erythritol is used here, but any keto-friendly sweetener works. Start with 1 tablespoon and add up to 2 depending on how sweet you like them.

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Cinnamon Butter Fat Bombs Recipes