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Keto Frozen Peanut Butter Chocolate Cheesecake Bombs

Atkins Frozen Peanut Butter Chocolate Cheesecake Bombs
Net Carbs
Prep Time: 60 Minutes
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs


  • 6 oz Cream Cheese
  • 1/3 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
  • 2 tbsp Xylitol
  • 1 tsp Vanilla Extract
  • 3 drop Liquid Stevia Drops
  • 1 cup Heavy Cream
  • 1/4 tsp Xanthan Gum
  • 3 bar Snack Caramel Double Chocolate Crunch Bar


  1. Beat softened cream cheese with a mixer on medium speed until creamy.  Add peanut butter, granular sugar substitute, and vanilla; beat to combine.  Taste and increase sweetness if desired by adding a pinch of pure stevia powder, a few drops of liquid stevia or a small amount of additional xylitol.
  2. Add 1 cup cream and 1/4 teaspoon xanthan gum to the cream cheese mixture (the xantham gum is optional; it helps decrease ice crystal formation when frozen).  Beat mixture until light and fluffy.    
  3. Cut Atkins bars lengthwise into three segments then finely chop the segments; fold into mixture.  Using a 2 tablespoon scoop or measure drop onto a wax paper covered baking sheet (small enough to fit in your freezer or use a silicon mold filling each with 2 Tbsp).  Place in the freezer until fully frozen; at least 4 hours.  To serve, eat directly from the freezer or place 2 on a serving plate and allow to partially thaw in the refrigerator for 30 minutes.  The recipe makes 24 bombs.  Each serving is 2 bombs (or 4 Tbsp total).

Cooking Tip

Finely chopping the Atkins bars allows for even distribution throughout all 24 naturally keto and low carb cheesecake bombs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)