Easy Lemon Cheesecake Keto Fat Bombs Recipe
These Easy Lemon Cheesecake Keto Fat Bombs are creamy, tangy, and perfectly sweetened with monk fruit, making a delightful low-carb treat that’s quick to prepare and freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Keto, Low Carb, Gluten Free
Ingredients
Units
Scale
Ingredients
- 8 oz full-fat cream cheese (softened to room temperature)
- 4 tbsp unsalted butter (softened)
- 1/4 cup powdered monk fruit sweetener (or erythritol, or to taste)
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup unsweetened shredded coconut (for rolling (optional))
Instructions
- Mix Cream Cheese and Butter: In a medium bowl, beat the cream cheese and butter together with an electric hand mixer until smooth and creamy.
- Add Flavorings: Add the sweetener, lemon zest, lemon juice, vanilla, and salt. Beat until fully combined and fluffy.
- Chill Mixture: Cover and refrigerate the mixture for at least 30 minutes.
- Shape Balls: Scoop into 12–15 balls (about 1 tbsp each), and roll between palms to shape.
- Coat with Coconut: If using coconut, roll each ball to coat evenly.
- Freeze: Place on a parchment-lined tray and freeze for 1–2 hours until firm.
- Store: Store in an airtight container or zip-top bag in the freezer.
Notes
- Rolling the fat bombs in shredded coconut is optional but adds a nice texture and flavor.
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Freeze until firm to help maintain shape when serving.