Snickerdoodle Fat Bombs

Snickerdoodle Fat Bombs

Autumn is calling….the leaves are falling. So let’s make a low carb high fat spiced treat you will want to make over and over again!

Serve as keto desserts, keto snacks for those mid afternoon cravings or just for a sweet treat. Fat bombs are great for keto newbies, and us OG’s, wanting a healthy snack and simple bite.

Snickerdoodle is a classic flavor combo. The star of this dessert, the cinnamon, is a keto-friendly spice.

Not just flavorful, but it also has a lot of health benefits.

You may want to look for the Ceylon cinnamon variety rather than the more common Cassia type. It really is heart smart and great for blood glucose control!

The only hard part about this recipe is waiting for these to chill!


Combine: In a bowl, place all the ingredients and mix thoroughly. Make sure to use cream cheese and butter at room temperature. This is to ensure a smooth outcome.

Chill: Cover the bowl and place it in the fridge for about 30 minutes so that you will be able to handle it better later.

Shape: Take the mixture out and shape it into balls by scooping and then, rolling. I use a cookie baller for consistency.



In this section we try and highlight other recipes that might interest you.  This week we decided to highlight another extremely popular and easy to make recipe:



Snickerdoodle No Bake Cookies (Keto Low Carb)


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Keto Quick Start Guide

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5 from 2 votes

Snickerdoodle Fat Bombs

An easy autumn inspired treat for many lifestyles. Perfect for on-the-go and meal and meal prep.
Course Dessert, diabetic friendly dessert, easy autumn desserts, easy keto dessert, fat bombs
Cuisine American
Keyword 4 ingredients, cookie dough, diabetic safe recipes, easy keto desserts, easy keto fatbombs, grain free, low carb fat bombs
Prep Time 10 minutes
chilling time 30 minutes
Servings 8
Calories 306kcal


  • 8 oz cream cheese softened
  • 1 cup butter softened
  • 1/2 cup confectioners erythritol
  • 2 tsp Ceylon cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp salt


  • Combine all ingredients with a hand mixer until smooth.
  • Cover and chill 30 minutes.
  • On a parchment or silicone lined baking tray. Scoop balls using a cookie scoop or 1 1/2 TB. Glaze with optional low carb frosting.
  • Freeze 45 minutes or overnight. Store frozen. Remove to soften before eating.



Total carbs: 2g
Fiber: 0g
Net carbs: 2g
serving size: 3 bombs(pieces)
recipe makes 24 pieces


Serving: 3pieces | Calories: 306kcal | Carbohydrates: 2g | Protein: 2g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 417mg | Potassium: 46mg | Sugar: 1g | Vitamin A: 1090IU | Calcium: 35mg | Iron: 0.04mg



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