Indulge in these Keto Lemon Cheesecake Fat Bombs when you’re craving a sweet and tangy treat. They’re perfect for satisfying your cravings while staying on track with your keto lifestyle.
Keto Lemon Cheesecake Fat Bombs
Recipe By Ketology
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Cooking Time
15 min
Difficulty
Easy
Serves
10+
Calories
70
Ingredients
- 4 oz (1/2 cup) cream cheese, softened
- 2 oz (1/4 cup) unsalted butter, softened
- 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1/2 teaspoon pure vanilla extract
- 2 oz (1/4 cup) coconut oil, melted
- 1/4 cup unsweetened shredded coconut (optional, for texture)
- Zest and juice of 1 lemon
- Lemon zest for garnish (optional)
Instructions
- 1. 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.
- 2. 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.
- 3. Slowly pour in the melted coconut oil while continuing to mix. This will help thicken the mixture and create a smooth texture.
- 4. If you want to add some texture to your fat bombs, gently fold in the unsweetened shredded coconut.
- 5. Line a mini muffin tin with paper liners.
- 6. Spoon the cheesecake mixture into the lined mini muffin tin, filling each cavity evenly.
- 7. Optional: Garnish each fat bomb with a sprinkle of lemon zest for extra lemon flavour and a pop of colour.
- 8. Place the muffin tin in the refrigerator and let the fat bombs chill for at least 2 hours, or until they are firm.
- 9. Once chilled, remove the fat bombs from the muffin tin and store them in an airtight container in the refrigerator.
- 10. Enjoy your Keto Lemon Cheesecake Fat Bombs as a delightful keto-friendly treat whenever you need a boost of energy or a sweet snack!
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