Lemon Cheesecake Keto Fat Bombs – You love fat bombs, we love ’em, everybody loves ’em! These low carb, keto fat bombs are an easy, no-bake frozen dessert you can make with simple ingredients. They taste like a lemon coconut cheesecake treat – almost like ice cream! These lemon cheesecake keto fat bombs are perfect for snacks, parties, or any time. Fat bomb lovers will appreciate!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Lemon Cheesecake Fat Bombs
- 6 oz (170g) cream cheese
- 2 oz (60g) coconut oil or unsalted butter
- 1/2 cup almond flour, super fine
- 1 oz (30g) swerve (approx. 2 tablespoons) + 1 teaspoon for mixing with shredded coconut
- 2 teaspoons fresh lemon juice
- Zest from 1/2 lemon
- 1 teaspoon vanilla extract, optional
- 1 cup shredded unsweetened coconut
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the lemon cheesecake keto fat bombs: Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften.
2. Combine all ingredients for the fat bombs except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
3. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from the freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the fat bombs for 10 to 30 minutes.
4. Enjoy your lemon cheesecake keto fat bombs immediately (not all at once!) or store in the fridge or freezer in an air-tight container!
Photo credit: © Eatwell101.com
Tips for the lemon cheesecake fat bombs
- To better mix the lemon cheesecake fat bomb, make sure you use your cream cheese at room temperature.
- Use a good quality coconut oil.
- Superfine Almond flour works better to make the keto fat bombs.
What Keto-Friendly Sweetener do you recommend?
While Swerve is a good option for the fat bombs, a feed drops of Stevia also work great! Powdered erythritol is also a great keto sweetener because you can use it to replace sugar using the same amounts for most recipes and it doesn’t let you with a bitter aftertaste.
What other flavors are great for these fat bombs
While lemon and coconut butter is a classic combination, you can customize this fat bomb recipe at your will. You can substitute lime for lemon in the same amounts for example.
Can I use molds to make the fat bombs?
If scooping the balls is not practical for you, silicon cupcake pans are perfect because you can pop the fat bombs right out when they are done and keep them the right portion size.
How long to store the keto fat bombs?
Cover the lemon cheesecake fat bombs in an air-tight container and keep in your freezer or refrigerator for up to 1 week. Enjoy cold so it doesn’t melt in your fingers!
What other readers say about this fat bomb recipe
“This came out fantastic. Also got 21 little balls of yumminess. Used Kerry butter instead of coconut oil, granulated Truvia as the sweetener and less shredded coconut to minimize carbs a little more” – Teri
“Excellent recipe. So easy and so good. A little piece of heaven.” – Tammy
“These fat bombs are Delicious and easy.” – Jenna
More fat bomb recipes you might like
- 3-Ingredient Cheesecake Keto Fat Bombs
- 3-Ingredient Almond Butter Fat Bombs
- No-Bake Lemon Cheesecake Fat Bombs
- Keto Cream Cheese Peanut Butter Fat Bombs
Photo credit: © Eatwell101.com
Leave a Reply
Izzy
2023-04-22 09:46:56
First time making fat bombs and ironically I'm not a huge fan of coconut, but I absolutely loved these fat bombs! The texture of the coconut and taste really hit with the lemon zest. They truly do taste like cheese cake, I'll definitely be making this again.
charlotte
2021-03-25 08:25:19
So easy, and ridiculously tasty! Don't be fooled, although they are small - they are super filling.
