Coffee Fat Bombs – Only 1g net carbs

These Coffee Fat Bombs truly are the bomb! Quick and easy and only 6 ingredients perfect for a fat fast or sometimes treat!
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Our Coffee Fat Bombs are the perfect sugar-free treats that you are just going to love! Basically these are a tiramisu cheesecake fat bomb. Made with a short shot of espresso and mascarpone they have so much flavour.

As per usual this low-carb dessert recipe was created because I wanted a little bite size keto treat to enjoy.

I think easy keto freezer desserts are just the best. Pop them into a ziplock bag and hide in the freezer for when you need a sugar-free treat.

While you really don’t need to add extra fats to your keto diet these are a sometimes treat that will satisfy a sweet tooth. Plus they are basically keto energy bites that will give you some energy when needed.

Keto Coffee Fat Bombs stacked on a plate


I have tried to keep this fat bomb recipe to minimal ingredients. Read on for more variations and extras you can add to the recipe. In keeping it simple they are a quick and easy low carb dessert or snack that can be whipped up in no time.

  • 250 g cream cheese
  • 200 g mascarpone, ricotta is a good substitute if you cannot find mascarpone
  • 50 g butter, I use salted
  • 25 g ristretto coffee or 1 teaspoon coffee extract. You can also dissolve a tablespoon (or to personal taste) instant coffee in a tablespoon of boiling water and it in stead.
  • 40 g powdered sweetener, I use Sukrin Melis as it is so convenient and doesn’t have any aftertaste
  • Pinch salt flakes


  • 50 g sugar free dark chocolate
  • 1 tablespoon coconut oil

Another additional topping for the coffee fat bombs is to mix all the below together and pour on top of the fat bombs.

1/2 cup coconut oil, melted

1-2 tsp unsweetened cacao

1 tsp sweetener, if preferred

Pinch salt flakes

chocolate balls on a brown plate


Here are a couple of videos to help show you how to press into the silicone moulds and simply coat in a thin shell of chocolate.


As I briefly mentioned above the freezer is the way to go with fat bomb recipes like this one. Because the coffee fat bombs have mostly creamy ingredients they will of course be soft if stored in the fridge. So just keep them airtight in the freezer.

Keto Coffee Fat Bombs of three different kinds on a plate


I just use silicone moulds for keto fat bombs recipes. The small muffin silicone moulds, or various shapes of small sizes. I find silicone is just so easy to use over metal as you can invert them and pop them out easily and there is just so many great styles.

If you don’t have silicone you can use mini muffin trays, I like a 4cm or smaller size. Alternative just spoon or pipe onto a lined tray. Cover with cling film and freeze then store in a ziplock bag.

orange silicone mould


Keto fat bombs don’t just come in different sizes but also plenty of different flavours.

Our coffee fat bombs, are also bulletproof fat bombs, or tiramisu fat bombs. Here are a few of my favourite easy changes to this particular recipe for you to try.

Chocolate Fat Bombs

Omit coffee and add either 2 tsp unsweetened cacao, or Avalanche Drinking Chocolate or 20g melted dark chocolate to the mix.

Lemon Mascarpone Fat Bombs

Omit coffee and add 20g lemon juice and zest of half a lemon or teaspoons of lemon extract.

Keto Mint Fat Bombs

Omit coffee and lemon and add 1/2 teaspoon peppermint extract. Add a touch of green food colouring if desired.

stack of fat bombs on a plate


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Coffee Fat Bombs on a brown plate

Coffee Fat Bombs

You are just going to love our Tiramisu Coffee Fat Bombs. I was having a play in the kitchen for something new and sweet to have when I felt the need and these little keto bites are just perfect.
4.87 from 15 votes!
Prep Time: 10 mins
Cook Time: 0 mins
Freezer time: 20 mins
Total Time: 30 mins
Course: Keto dessert
Cuisine: Australian
Recipe Category: Low Carb
Calories: 59kcal
Author: Megan Ellam
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Servings: 36 fat bombs
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  • 250 g cream cheese
  • 200 g mascarpone
  • 50 g butter
  • 25 g ristretto coffee or 1 teaspoon coffee extract, or read Note 1
  • 40 g powdered sweetener See note 2
  • Pinch salt flakes




  • Place all ingredients into a large bowl. Using a hand mixer, mix until all ingredients are combined to a smooth consistency.
  • Spoon 1 heaping teaspoon of batter into a silicone muffin mould. Smooth over the top with a teaspoon and place into the freezer for 20-30 minutes. See Note 5.
  • To make optional topping; simply melt dark chocolate with coconut oil. Remove fat bombs from the moulds and place onto a small lined baking tray and drizzle over the chocolate. Place back into freezer or fridge for 10 minutes. Store in the freezer in an airtight container.


  • Place all the fat bomb ingredients into the mixer bowl. Mix 1 min/speed 5. Follow from Step 2 above.


1. Ristretto coffee is a very short shot of strong coffee. This can be substituted with 1 tablespoon of instant coffee that has been dissolved in 25-30ml of boiling water or 1 teaspoon of coffee extract.
2. Sweetener can be adjusted to taste. I use powdered Sukrin Icing Sweetener. Any sweetener can be used but mill it to be in powdered form so you do not end up with grainy fat bombs.
3. I use salted butter.
4. The Coffee Fat Bombs are best kept stored in a ziplock bag in the freezer.
5. After smoothing over the fat bomb batter you could simply dust with a little unsweetened cacao before placing into the freezer as an alternate and very simple topping.

Your Own Notes


Serving: 1serve (1 BOMB) | Calories: 59kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 206IU | Calcium: 15mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • Debbie says:

    5 stars
    All I can say is OMG YUM. I made these last night. I did up a full mixture but divided it in half, did 1/2 coffee tiramisu which I made with instant coffee in a bit of water and the other I did with lemon juice and rind and they are both amazing, Im going to decorate the tiramisu ones with chocolate and the lemon ones with tiny bits of candied lemon rind. Ill definitely be making them again and with different options to try them all. Megan your recipes are the bomb 😍

    • Megan Mad Creations Hub says:

      Yay! I am so glad that you have enjoyed them Debbie. Thanks so much for giving them a go and leaving such a great review.

  • Jenny says:

    5 stars
    Easy to make with my Thermi. Once mixed, I put it into a clip seal sandwich bag, cut the corner off and piped them into silicone ice cube moulds.
    Popped them in the freezer, and then half an hour later, they popped out of the moulds easily. They taste divine! I will be making these again.

    • Megan Mad Creations Hub says:

      What a great tip Jenny! Thanks for giving them a try and such a great review. I am so glad you loved them.

  • Lynda says:

    5 stars
    These are very easy to make and a very tasty little frozen fat bomb. I dusted mine with raw cocoa powder and they taste just like tiramisu .
    I can’t wait to make the variations in the recipe. Keto mint fat bombs are next but I love having these in the freezer for when the hunger hits .
    These really are the bomb Megan!!!
    You’ve created yet another winner of a recipe

    • Megan Mad Creations Hub says:

      Haha! Loving the bomb analogy! Thanks for testing and the review Lynda. I am so happy you did indeed find this recipe the bomb!

  • Lynda says:

    5 stars
    Hi Megan ,
    I made the chocolate ones using your sugar free drinking chocolate powder from Healthy Family Keto Cookbook.. they taste like a chocolate milo FATBOMB.

    Absolutely delicious and love how easy it is to make.
    Will definitely try the other versions you have created as well.
    Thank you for another brilliant recipe 😍

  • Sharon Saunders says:

    4 stars
    I loved them but would add more coffee next time, I only had instant. Once I drizzled the chocolate on top I sprinkled with a little salt.

    The only thing that I didn’t like was waiting for them to soften once out of freezer (not a patient person 😉)

    • Megan Mad Creations Hub says:

      Thanks for giving them a test and rating them Sharon. I never wait, honestly they just melt in the mouth when you eat them.

  • Susan Bellamy Waterfield says:

    5 stars
    Yummy Coffee Fat Bombs. Made them yesterday and finished today. I varied the mascarpone from 200g to 250g as that was the Mascarpone container size. I topped them with 1/4 cup Coconut Oil, 2 tsps cocoa powder 1/2 tsp sweetener, pinch of salt. I spooned this atop of each fat bomb. Very rich and scrumptious!

  • Lynne Maharey says:

    4 stars
    I really enjoyed this little bomb, I loved the tiramisu flavour but I would add stronger coffee next time to make it more intense (I used instant coffee) plus more sweetener, but that’s just my personal taste. Also next time I’ll coat with chocolate.
    Beautiful megan👍

    • Megan Mad Creations Hub says:

      Thanks for the great feedback Lynne. I am a big coffee fan and I do use a short ristretto that is strong but yes add all the extras you need to enjoy them all the more.

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