Vanilla Fat Bomb

Prep: 10 min / Cook: 0 min / Total: 10 min / Servings: 6

Vanilla Fat Bomb "Fat is flavor."

I remember this lesson well, in cooking school. Wise information handed down from a crotchety old Frenched chef dubbed "The Frog" (apparently frog legs were a favorite of his).

This recipe makes something along the lines of a basic cheesecake flavored "mousse". It's soft, sweet and tasty.

There are many who feel that a diet high in fat and low in pretty much everything else is the way to go. I've seen ratios like 90% fat, 9% protein and 1% carbs ... to maintain and sustain a healthy life. I don't know about all of that, but ... I DO know that this is quick, delicious, easy to make and holds well in the fridge for a few days. I usually make a batch and divide it into little plastic cups in the fridge. I'll eat one after dinner, while I see what kinds of shenanigans The Mentalist is up to, this week.

Anyone that says a sweet tasty dessert full of fat and ... almost nothing else ... is a bad thing is ... lying to you.

"It's a good thing." – A quote from an equally crotchety individual. :)
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
8 ounces (227g)  full fat cream cheese, preferably warmed77777.313.78.8008.8
1/2 cup (100g)  'Swerve' or other sugar replacement00010001000
1 dash (0g)  salt0000000
1 tsp (4g)  vanilla extract11.5400.5000.5
1/2 cup (119g)  cream, heavy whipping410.5442.53.5003.5
Per Serving:199.8420.22g2.7g18.8g0g16.67g2.13g *


  1. Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
  2. Turn on the food processor.
  3. With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
  4. Portion into cups and eat when chilled!