These fat bombs made with lemon cheesecake are a delicious keto-friendly snack or dessert. With the sour taste of lemon and the richness of cream cheese, these treats will satisfy your sweet tooth while keeping you in ketosis.
Ingredients: 8 oz cream cheese, softened. 1/4 cup coconut oil, melted. 2 tbsp lemon juice. 1 tsp lemon zest. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/2 tsp vanilla extract. Pinch of salt.
Instructions: In a mixing bowl, combine softened cream cheese and melted coconut oil. Add lemon juice, lemon zest, powdered erythritol, vanilla extract, and a pinch of salt. Mix until smooth and well combined. Using a small cookie scoop or spoon, portion out the mixture into bite-sized balls and place them on a parchment-lined tray. Freeze the fat bombs for about 1-2 hours, or until firm. Once firm, transfer the fat bombs to an airtight container and store them in the freezer until ready to serve. Enjoy straight from the freezer as a refreshing treat!
Prep Time: 15 minutes
Cook Time: 0 minutes
Wakefield Chorus