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Creamy Keto Baileys Cheesecake Fat Bombs Easy Low-Carb Dessert Recipe

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These creamy keto Baileys cheesecake fat bombs are a rich, satisfying low-carb dessert with the smooth texture of cheesecake and the iconic Irish cream flavor, perfect for keto lifestyles.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 4 tbsp (56 g) unsalted butter, softened
  • 3 tbsp (45 ml) Baileys Irish Cream (sugar-free or keto-friendly preferred)
  • 1/4 cup (30 g) powdered erythritol (adjust up to 1/3 cup / 40 g for sweetness)
  • 1 tsp pure vanilla extract
  • 2 tbsp (30 ml) heavy cream
  • Pinch of sea salt (optional)

Instructions

  1. Soften the cream cheese and butter by leaving them at room temperature for about 30 minutes until soft but not melted.
  2. In a mixing bowl, combine the softened cream cheese and butter. Use an electric mixer on medium speed for 2-3 minutes until light, fluffy, and smooth with no lumps.
  3. Gradually add powdered erythritol and vanilla extract. Mix on low speed to blend evenly. Taste and add more erythritol if desired.
  4. Slowly add Baileys Irish Cream, mixing on low to incorporate. The mixture should be creamy but thick enough to hold shape. If too loose, add more cream cheese or chill before shaping.
  5. In a separate bowl, lightly whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to add airiness.
  6. Add a pinch of sea salt if using and mix gently.
  7. Spoon the mixture into mini silicone molds or drop heaping spoonfuls onto parchment paper-lined tray, aiming for uniform, bite-sized portions (~1 tbsp / 15 g each).
  8. Chill in the refrigerator for at least 2 hours or freeze for 30-45 minutes until firm.
  9. Once set, remove from molds or transfer dollops to an airtight container. Keep refrigerated until ready to serve.

Notes

Use room temperature cream cheese and butter for smooth texture. Powdered erythritol dissolves better than granulated. Avoid overmixing after adding Baileys to prevent softness. Chill fat bombs properly to set. Store in airtight container refrigerated up to one week or freeze up to one month. For dairy-free version, substitute cream cheese and butter with coconut cream and coconut oil, and use dairy-free Irish cream alternative.

Nutrition

Keywords: keto, Baileys, cheesecake, fat bombs, low-carb dessert, keto dessert, sugar-free, Irish cream, creamy, easy dessert

Find it online: https://tastypierecipes.com/creamy-keto-baileys-cheesecake-fat-bombs-easy-low-carb-dessert-recipe/