Finally—this recipe is here at last. I’ve been saving it for two and a half years and I’m thrilled to share it now. It’s a keto dream: simple, decadent, and rich in good fats from real butter and cream cheese.
This recipe is extremely versatile. Use the mixture as an instant chocolate cheesecake mousse, freeze it into fat bombs, or bake it into a dense, creamy chocolate cheesecake cake. All options are effortless and delicious.
Tips for success
To achieve a velvety, voluminous mousse, make sure the cream cheese and eggs are at room temperature. If they’re too cold, the cocoa-butter mix may form tiny lumps. If that happens, warm the lumpy mixture briefly (about 30 seconds in the microwave), then beat until smooth and airy. If the batter gets too warm and won’t whip up, chill it until cold and beat again.
The mousse can be eaten fresh, frozen into molds for fat bombs, coated in chocolate, or poured into a greased springform pan and baked into a rich chocolate cheesecake. If you prefer to avoid raw eggs, bake the cake version or bake then freeze individual slices for easy single servings.
How to make the basic mixture
Have all ingredients ready. In a medium bowl, combine softened cream cheese, powdered erythritol, and room-temperature eggs. Beat until smooth and well combined, then set aside.
In a separate bowl, combine melted butter and cocoa or cacao powder until smooth. Gradually add the chocolate-butter mixture to the cream cheese mixture while beating continuously. Continue beating until you obtain a thick, voluminous mousse—this can take around 10 minutes depending on your mixer and bowl. A deep, narrow bowl helps the mixture aerate better.
Serve immediately as a mousse, scoop into silicone molds and freeze for fat bombs, or pour into a well-greased small springform pan (about 4.3 inches / 11 cm) to bake into a cake.
Baking the Chocolate Cheesecake Fat Bomb Cake
Preheat the oven to 300 °F (150 °C). Pour the batter into the greased springform pan. Place a shallow bowl with boiling water on the bottom rack to mimic a water bath—this helps prevent cracks. Bake for 35–45 minutes. When the edges are set but the center still wobbles slightly, turn the oven off. Prop the oven door open with a wooden spoon and leave the cake inside for 30 minutes to cool gently.
Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or preferably overnight. Remove from the pan and serve plain or decorated with whipped cream, ganache, or a glaze.
Ingredients
- 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
Instructions
- In a medium bowl, beat the cream cheese, powdered erythritol, and eggs until smooth. Set aside.
- Combine the cacao powder and melted butter in a separate bowl and mix well.
- Gradually add the cacao-butter mixture to the cream cheese mixture while beating continuously. Continue beating until you have a thick mousse (about 10 minutes).
- To serve as mousse: spoon into bowls and enjoy immediately.
- To make frozen fat bombs: scoop into silicone molds and freeze; store in the freezer.
- To make a cake: pour batter into a well-greased small springform pan (11 cm / 4.3 in). Bake at 300 °F (150 °C) for 35–45 minutes, placing a shallow bowl of boiling water on the bottom rack to prevent cracking.
- When the edges are set but the center is still slightly wobbly, turn off the oven. Prop the door open with a wooden spoon and leave the cake inside for 30 minutes.
- Remove, cool to room temperature, then refrigerate at least 4 hours or overnight. Remove from the pan and serve or decorate as desired.
Variations and decorating ideas
Add a teaspoon of instant coffee to the melted butter for a Keto Mocha Cheesecake. For Mexican-style chocolate, add 1 teaspoon ground Ceylon cinnamon and a pinch of chipotle or cayenne for warmth and depth.
Top the chilled cake with plenty of whipped cream, a glossy chocolate ganache, or a sour cream glaze. For a sour cream glaze: mix 3/4 cup (180 ml) thick sour cream with 1 tablespoon powdered erythritol and a few drops of vanilla stevia; spread over the cooled cheesecake and bake at 300 °F (150 °C) for about 15 minutes until set, then chill.
Whether you prefer the light mousse, frozen fat bombs, or a baked cheesecake, this recipe is simple, flexible, and reliably chocolatey. It makes an elegant centerpiece or a handy keto snack to keep on hand.
| Approximate Nutrition Information | In Total | Per serving if 8 servings in total |
| 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 |
