Food Keto and Low-Carb

Lemon Cheesecake Keto Fat Bombs

April 24, 2019
Lemon Cheesecake Keto Fat Bombs | Fat Girl Happy

Living the Keto life gets a lot easier when you have a sweet treat every now and then. This sugar-free, low-carb, creamy frozen dessert treat is the best at fighting those cravings. Made with freshly-squeezed lemon juice, cream cheese, coconut oil and more, these tangy-sweet keto fat bombs help you get in all of your daily fat grams, too.

Ingredients Needed:

  • Cream cheese
  • Lemon juice + zest
  • Coconut oil
  • Heavy cream or half-and-half
  • Stevia or preferred non-sugar sweetener
  • Vanilla
  • Blueberries (optional)
Lemon Cheesecake Keto Fat Bombs | Fat Girl Happy

How to Make Lemon Cheesecake Keto Fat Bombs:

  1. First, bring cream cheese and coconut oil to room temperature. Arrange 15 mini cupcake liners on a tray.
  2. Then in a medium bowl using a hand mixer, beat all ingredients (except optional blueberries) together on medium speed for 2 minutes or until smooth.
  3. Next, transfer the “cheesecake” mixture to a piping bag. Pipe into mini cupcake liners.
  4. Top each fat bomb with a blueberry if desired.
  5. Place the tray into the freezer. Freeze the fat bombs for 1 hour. Enjoy!
  6. Store in an airtight bag or container in the freezer.
Lemon Cheesecake Keto Fat Bombs | Fat Girl Happy

Living La Vida Low-Carb? Check out more recipes here.

This fat bomb recipe is so easy to make. Plus, you can adjust the amount of lemon and sweetener to suit your personal preference. I love having them in the freezer to satisfy my cravings. Plus, those days when I don’t have enough fat grams, one or two of these helps me meet my daily keto goals.

We added a fresh blueberry on the top of each one for fun. You can use a raspberry or blackberry. Just stick with berries to keep the carb content low.

You can try this keto fat bomb recipe with other citrus fruits. Limes, oranges, and even grapefruit.

This Lemon Cheesecake Fat Bomb recipe makes 15 individual bites. You can easily double it if you’d like.

Low Carb Lemon Cheesecake Keto Fat Bombs | Fat Girl Happy

Tips + Ideas on Making Fat Bombs:

  • Don’t have mini cupcake liners? You can use ice cube trays or a mini muffin pan instead.
  • Don’t like citrus? Leave it out and use mashed berries instead.
  • Want the “crust”? Crush a few almonds and sprinkle in the bottom of each liner before piping in the cheesecake mixture.
  • Keep these keto fat bombs on hand in the fridge and freezer to fight off cravings for sweets.
  • This recipe uses the juice and zest of one lemon. They are definitely for lemon-lovers. If you want less tart flavor, use half the amount listed in the recipe at the bottom of this post.
  • Make sure the cream cheese and coconut oil are at room temperature so the mixture will be smooth and creamy when beaten.
  • You can replace the coconut oil with room temperature butter if preferred.

Lose weight for a reason. Your own reason. That reason should NEVER be anyone else’s.

-Fat Girl Happy

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Lemon Cheesecake Keto Fat Bombs | Fat Girl Happy
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3.1 from 10 votes

Lemon Cheesecake Keto Fat Bombs

Easy, tart, and delicious, this recipe for lemon cheesecake keto fat bombs is perfect for fighting off sugar cravings. Plus, they help you meet your daily fat intake goals.
Course Dessert
Cuisine American
Keyword keto fat bombs
Prep Time 15 minutes
Freeze 1 hour
Total Time 15 minutes
Servings 15 Fat Bombs
Calories 89kcal

Ingredients

  • 8 ounces cream cheese full fat, room temperature
  • 4 tablespoons coconut oil room temperature
  • 3 tablespoons lemon juice of one lemon, fresh, more or less to taste
  • 3 tablespoons stevia or sugar-free sweetener more or less to taste
  • 2 tablespoons half-and-half or heavy cream
  • 1 teaspoon lemon zest zest of one lemon, more or less to taste
  • 1/2 teaspoon vanilla extract
  • 1/3 cup blueberries optional, 15 blueberries

Instructions

  • Allow cream cheese and coconut oil to become room temperature. Arrange 15 mini cupcake liners on a tray.
  • In a medium bowl using a hand mixer, beat together all ingredients except blueberries on medium high speed for 2 minutes or until smooth.
  • Transfer the cheesecake mixture to a piping bag. Pipe into the prepared cupccake liners.
  • Top each fat bomb with a blueberry if desired.
  • Place the tray in the freezer for 1 hour. Store in airtight container in the freezer or fridge.

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