Looking for a tasty low-carb treat? These Keto Lemon Cheesecake Fat Bombs are the answer! They combine the creamy texture of cheesecake with a refreshing lemon flavor, making them a perfect guilt-free dessert for any keto enthusiast. Trust me, once you try them, they’ll become your new favorite snack.
Imagine indulging in a rich, velvety cheesecake that fits perfectly into your ketogenic diet. These fat bombs are not just delicious; they’re also packed with healthy fats to keep you satisfied between meals. Plus, they’re incredibly easy to make and require no baking!
Keto Lemon Cheesecake Fat Bombs
These Keto Lemon Cheesecake Fat Bombs are a delightful blend of tangy lemon and creamy cheesecake flavors. They offer a rich and satisfying taste, balanced with the perfect amount of sweetness to satisfy your cravings without breaking your diet.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsweetened almond butter or coconut oil
- 1/4 cup powdered erythritol or your preferred low-carb sweetener
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Ingredients: In a mixing bowl, combine the softened cream cheese, almond butter (or coconut oil), powdered erythritol, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Scoop and Freeze: Using a cookie scoop or a tablespoon, scoop the mixture into silicone molds or mini muffin tins. Freeze for at least 1-2 hours until solid.
- Serve and Enjoy: Once frozen, pop the fat bombs out of the molds and enjoy a delicious keto-friendly snack. Store any leftovers in an airtight container in the freezer.
Cook and Prep Times
- Prep Time: 10 minutes
- Freeze Time: 1-2 hours
- Total Time: 1 hour 10 minutes
- Servings: 12 fat bombs
- Calories: 100kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 2g
- Fiber: 1g
- Net Carbs: 1g
