Keto Lemon Cheesecake Fat Bombs

In a mixing bowl, combine the softened cream cheese and softened unsalted butter. Use a hand mixer or stand mixer to blend them until smooth and creamy.

Add the powdered erythritol (or your chosen sweetener), lemon zest, lemon juice, pure vanilla extract, and a pinch of salt to the cream cheese and butter mixture. Mix until well combined.

Slowly pour in the melted coconut oil while continuing to mix. This will help thicken the mixture and create a smooth texture.

If you want to add some texture to your fat bombs, gently fold in the unsweetened shredded coconut.

Line a mini muffin tin with paper liners.

Spoon the cheesecake mixture into the lined mini muffin tin, filling each cavity evenly.

Optional: Garnish each fat bomb with a sprinkle of lemon zest for extra lemon flavour and a pop of colour.

Place the muffin tin in the refrigerator and let the fat bombs chill for at least 2 hours, or until they are firm.

Once chilled, remove the fat bombs from the muffin tin and store them in an airtight container in the refrigerator.

Enjoy your Keto Lemon Cheesecake Fat Bombs as a delightful keto-friendly treat whenever you need a boost of energy or a sweet snack!