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Coconut Baileys Chocolate Cheesecake Fat Bombs

Low carb, no bake chocolate cheesecake bites made with coconut shreds and chopped walnut, covered in a decadent chocolate glaze.
Prep Time 15 mins
Course Dessert
Servings 35 bombs
Calories 101 kcal


Keto Baileys

  • 1/2 cup heavy whipping cream
  • 3 oz espresso or strong brewed coffee
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tbsp allulose-based brown sugar substitute
  • 1/2 cup whiskey or bourbon

Coconut Baileys Chocolate Cheesecake Fat Bombs

  • 3 tbsp keto baileys (above)
  • 1 pkg Stevia-Sweetened Dark Chocolate Baking Chips
  • 1 cup crushed walnuts or almonds
  • 8 oz cream cheese
  • 3 tbsp allulose-based powdered sugar
  • 1 tbsp melted coconut oil
  • 1/4 cup shredded unsweetened coconut

Chocolate glaze

  • 1 pkg low carb chocolate melting wafers
  • 1 tsp coconut oil
  • 1 tsp almond extract
  • 1 dash sifted powdered sugar (topping)


  • Make your homemade Baileys. Combine listed ingredients in a bowl. Whisk until blended. Be careful not to whisk for too long or your cream will begin to form peaks. Store in a close-cap container in the fridge until ready to use! Shake to mix container contents evenly prior to pouring. 
  • Make your fat bombs using your homemade Baileys. Melt your package of chocolate using a double boiler. Combine with remaining ingredients in a large mixing bowl. Add additional clumps of melted coconut oil if mixture is too dense. Form batter into small balls and place on a cookie sheet lined with wax paper.
  • Let your bombs cool in fridge for 30 minutes.
  • Melt your chocolate wafers on a double boiler or in the microwave with your coconut oil in 30 second increments. Once melted, add almond extract. Dip your chilled fat bombs in chocolate mixture and place back on wax paper.
  • Top your balls with shredded coconut or sifted keto confectioners sugar.