Finally! I’ve been waiting two and half years to post this recipe. I’m sorry I didn’t manage to post it before. I actually feel ashamed that I kept this outstanding recipe all to myself and didn’t share it with you. How selfish of me!
Well, better late than never! This recipe is a ketoer’s dream: it’s easy, super-delicious and, thanks to real butter and cream cheese, it’s full of good fats.
Tips for making the Chocolate Fat Bomb Everything
There are a few things to take into account to ensure a perfect result. First of all, make sure the cream cheese and eggs are at room temperature. If they’re too cold, the cocoa and butter mixture won’t incorporate nicely, and tiny lumps will form. Which means that you won’t get the silky, voluminous mousse you’re after.
However, if this does happen, there is a way to save the batter (I found this out by accident when one of my experiments failed): heat the lumpy mixture until warm, ideally in a microwave oven. 30 seconds on high should be enough. Beat again until those tiny chocolate lumps disappear into the mixture. Then, just continue beating the heck out of it until you end up with a voluminous mousse.
Another thing: if the mixture is too warm, it won’t turn into a voluminous mousse. In this case, just refrigerate it until it’s cold, and then beat again until voluminous. Success guaranteed!
As you can see, this recipe is very versatile. First of all, you can use it as a mousse. It makes a mind-blowing dessert. Just prepare it and dig right in! Another option is to make frozen fat bombs by freezing the mousse in silicone molds. You can also coat the frozen fat bombs in melted dark chocolate and store them in the fridge. Talk about a perfect chocolate fat bomb affair! They make great holiday treats, too.
But my favorite way of using this mousse is to simply pour it into a small springform pan and bake it. Yup, this mousse also moonlights as cake batter! And this cake makes a perfect keto centerpiece at parties. You can call it a Chocolate Fat Bomb Cake — or, more elegantly, a Rich Chocolate Cheesecake, because that’s basically what it is! (If you need to make a larger cake, just double the amount of ingredients.)
One more tip: Remember that if you don’t cook the mixture and use it for mousse or frozen fat bombs, it will contain raw egg. If you absolutely don’t want to consume raw eggs, the cake version is the best way to enjoy this recipe. You can also slice the cake and freeze the slices — that way you’ll always have a single serving to grab when you happen to crave something sweet and/or need some extra fat.
And best of all, this Chocolate Fat Bomb Everything is very simple to make; you need only five ingredients. So let’s take a look at how to make the basic mixture (which can be used as an instant chocolate cheesecake mousse):
Have all the ingredients ready.
Take a medium bowl and add the cream cheese…
…and the eggs.
…until well combined. Set aside.
Combine the melted butter…
…and the cacao powder…
…and mix well.
Gradually add the cocoa mixture to the cream cheese mixture, beating all the time…
…here we go…
…until you’ve got a thick mousse.
With deep and narrow bowl you’ll succeed better (mine is a bit too shallow here, but it anyway made an okay mousse).
…Or scoop into a silicone mold and freeze for Perfect Frozen Chocolate Cheesecake Fat Bombs!
…Or, you can make a Chocolate Cheesecake Fat Bomb Cake and pour the batter into a well-greased springform pan.
I used a small pan with a diameter of 11 cm/ 4.3 inches.
Bake in a preheated oven at 300 °F (150 °C) for 45 minutes.
Before you place the cake in the oven, place a shallow bowl…
…with boiling water on the bottom rack to mimic a water bath: this prevents the cake from cracking. Be extra careful with the hot water: make sure you don’t spill!
When the edges are firm but the center is still wobbly, turn off the heat.
Prop the oven door open a crack by placing a wooden spoon between the oven door and the side of the oven, and leave the cake in the oven for a half an hour.
Remove the cake from the oven and let cool to room temperature. Refrigerate at least 4 hours, or preferably overnight.
Serve as is, or decorate as you wish (hint: tips for variation and decorating at the end of this post).
My Chocolate Fat Bomb Cheesecake experiments
Like said, I developed this recipe exactly two and half years ago. It all started when I was reading an old cookbook (from the 1990s) about cakes. I had bought it from a flea market. The book was Finnish but of Swedish origin and it had 101 cake recipes from all over the world. There were several outstanding recipes that I was planning to try out. One of them was an American-style chocolate cheesecake. According to the book, the author’s son was an exchange student in the United States and brought the recipe home with him.
What was funny was that the recipe didn’t use any cream cheese at all, just heavy whipping cream. I wondered if something had been lost in translation, or if this particular cheesecake really didn’t call for any cream cheese. Anyway, I was curious: I wanted to try out the recipe, and naturally to make a lowcarbified version of it.
Since the cookbook was Finnish, the measures were metric. And as this was the first time I made the cake (and I was still a little suspicious about the heavy cream thing), I halved the amounts of ingredients. For my low-carb version, I took 150 ml (0.6 cup) heavy whipping cream, 100 ml (0.4 cup) powdered erythritol, 2 eggs, 75 ml (a little less than 1/3 cup) dark cacao powder and another 75 ml melted coconut oil. The original recipe didn’t state which oil to use, so I went for the healthiest and the most neutral-tasting option: coconut oil.
I followed the directions and whipped the cream until soft peaks formed. Then I added the powdered erythritol and continued beating until stiff. I added the eggs one at a time, beating well after each addition. The mixture was nice and fluffy (later, I made this mixture again with added vanilla extract and made vanilla ice cream out of it. Very delicious!)
Again, following the instructions, I mixed the cacao powder and the melted coconut oil in another cup. I added this chocolaty mixture to the fluffy creamy mixture and blended well. I poured the batter into a greased ceramic baking dish and baked at 175 °C (350 °F) for 1 hour.
The result was a dense, chocolaty cake that I immediately thought would make a great fat bomb. Yes, fat bomb cake! That sounded like the perfect indulgence for a keto diet, and especially a keto party. Tastewise, the cake was rich and chocolaty but a tad bland. My husband ate it with gusto, after adding some sugar-free jam and a substantial dollop of whipped cream. (He loves to slather everything with sugar-free jam!)
All in all, to my surprise, the cake succeeded very well with heavy cream only. But I still had to think of how to replace the heavy cream with cream cheese. That should add more flavor and would make it into a “real” cheesecake. And instead of coconut oil, I could try melted butter. The coconut oil had left a slightly greasy texture and I wanted to see if butter would work better. Since all chocolaty desserts need a pinch of salt for that much-needed decadent note, I decided to use salted butter.
So, for my next experiment, I used 8 oz (230 g) full-fat cream cheese, 1/2 cup (120 ml) powdered erythritol, 2 eggs, 1/3 cup (80 ml) dark cacao powder, and 1/3 cup (80 ml) melted butter. I beat the cream cheese, sweetener and the eggs together. In a small cup, I combined the cacao powder and the melted butter well. This chocolaty, buttery mixture I then poured into the cream cheese mixture, beating well all the time. I continued beating and got a really thick and voluminous mousse! I was really surprised: I was planning to make a cake but ended up with the most delicious, decadent chocolate cheesecake mousse! I even thought I could make truffles out of it, too.
Here’s what this experimental cheesecake looked like:
In any case, I wanted to find out what kind of cake this mousse would make. Again, I poured the batter into the greased ceramic baking dish. This time, I reduced the baking temperature to 300 °F (150 °C) and baked the cake for 1 hour. I also placed a shallow bowl of boiling water on the lowest oven rack to mimic a water bath.
The cake rose remarkably on one side. I turned the dish and it rose from the other side, too. I noticed that 1 hour was a little too much: the cake turned out too dark. Maybe 45 minutes would suffice?
I removed the cake from the oven and it collapsed. Hmm. Maybe I should bake it like a regular cheesecake, turning the heat off and leaving it in the hot oven to stand for 30-60 minutes? Anyway, the surface was really smooth and there wasn’t a single crack in it.
I had also used a brand of powdered erythritol that isn’t very sweet. I thought I’d need to use 2/3 cup (160 ml) of that, or, if using a sweeter brand (like Confectioner’s Style Swerve), stick with 1/2 cup (120 ml). But in general, I was quite happy with this cake version. It was the full chocolate-cheesecake experience. I called it “a Fat Bomb Cake”.
For my next experiment, I used 2/3 cup (160 ml) powdered erythritol (the not-that-sweet brand) but otherwise the ingredients were the same. This time, I baked the cake for only 35 minutes which was clearly too little: the cake was too raw in the middle and a huge crack appeared after I removed it from the oven. Darn! Next time, I’d try 45 minutes. This time I didn’t use a water-filled bowl to mimic a water bath. This certainly contributed to the cracking.
I decided to make the next experiment perfect: I baked the cake in a well-greased springform pan, for 45 minutes this time, and with a water-filled bowl to mimic a water bath. Again, I got a perfect mousse (which I just had to taste a bit of!) and now the cake was perfect, too. No cracks, great taste, and a gorgeous presentation. Wonderful! And best of all, I could use my new creation as a rich and decadent chocolate cheesecake mousse, turn it into frozen chocolate cheesecake fat bombs or bake it into a perfect keto chocolate cheesecake!
After perfecting the recipe, I was dying to post it here on my blog, but somehow I was always too busy to create the proper blog post that this marvelous recipe deserves. But here it is at last! I bet it’s going to be one of your all-time favorite keto recipes!
- 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
- Take a medium bowl and add the cream cheese, powdered erythritol, and the eggs. Beat until well combined. Set aside.
- Combine the cacao powder and melted butter. Mix well.
- Gradually add the cacao mixture to the cream cheese mixture, beating all the time. Continue beating until you've got a thick mousse. This might take some 10 minutes.
- You can serve the mousse as dessert right away, or scoop it into a silicone mold and freeze it into frozen fat bombs (store the fat bombs in the freezer).
- Or, you can make a Chocolate Cheesecake Fat Bomb Cake and pour the batter into a small (4.3-inch = 11 cm) well-greased springform pan.
- Bake in a preheated oven at 300 °F (150 °C) for 35-45 minutes. Place a shallow bowl filled with boiling water on the bottom rack of the oven to mimic a water bath: this prevents the cake from cracking. Be extra careful with the hot water!
- When the edges are firm but the center is still wobbly, turn off the heat.
- Prop the oven door open a crack by placing a wooden spoon between the oven door and the side of the oven, and leave the cake in the oven for a half an hour.
- Remove the cake from the oven and let cool to room temperature.
- Refrigerate at least 4 hours, or preferably overnight.
- Remove from the pan, serve as is, or decorate as you wish.
|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|
Tips for variation
This is a great recipe as is, but you can certainly add some extra flavor to it. How about creating a Keto Mocha Cheesecake by adding 1 teaspoon instant coffee granules to the melted butter?
You can also get fancy and make a Mexican Chocolate Cheesecake by adding 1 teaspoon ground Ceylon cinnamon and 1 pinch chipotle or cayenne pepper to the batter. Seriously exciting!
And when decorating the cake, I recommend using an ample amount of whipped cream, though you can also pour chocolate ganache over the cake to create a glorious chocolate glaze (talk about chocolate overdose!)
Or, how about glazing the cake with a sour cream glaze? Mix 3/4 cup (180 ml) thick sour cream with 1 tablespoon powdered erythritol and 15 drops vanilla stevia. Spread the mixture evenly over the cooled cheesecake. Bake in an oven preheated to 300 °F (150 °C) for 15 minutes, or until the glaze has set. Let cool to room temperature, then refrigerate until ready to serve. Extra-decadent!
could you make it so that the ads don’t come out on the printed copy?
I can check that. It’s the service I use that inserts the ads to my site but I might be able to do some tweaks to where they appear.
Could this be cooked in an Instant Pot pressure cooker?
I doubt — but nothing prevents from experimenting!