Low Carb Lemon Cheesecake Fat Bombs
Bright, creamy, and naturally low carb, these lemon cheesecake fat bombs are the perfect no-bake snack or dessert. They’re keto-friendly, low calorie, and ready in minutes with simple ingredients.
Ingredients
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons powdered erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Take your cream cheese and butter out of the fridge at least thirty minutes before starting. Room temperature ingredients mix way better.
- Step 2: Beat the softened cream cheese and butter together in a bowl until completely smooth and fluffy. This usually takes about two minutes with a hand mixer.
- Step 3: Add your lemon juice, lemon zest, sweetener, vanilla extract, and salt. Mix everything until fully combined and creamy.
- Step 4: Taste the mixture and adjust sweetness if needed. Everyone’s preference is different, so make it perfect for you.
- Step 5: Use a small cookie scoop to portion the mixture onto a parchment-lined baking sheet. You should get about twelve to fifteen fat bombs.
- Step 6: If you’re adding toppings, roll each ball in your chosen coating now. I love coconut, but plain works great too.
- Step 7: Pop the tray in the freezer for at least two hours. They need to firm up completely before you store them.
- Step 8: Once frozen solid, transfer your fat bombs to an airtight container. Keep them in the freezer and grab one whenever you need a quick snack.