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LEMON CHEESECAKE FAT BOMBS WITH CREAM CHEESE

These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.

Fat bombs are bite-sized snacks popular among those who follow a keto diet. They're convenient, portable, easy-to-make treats that meet the diet's macronutrient recommendations low in carbs, high in fat.



Lemon Cheesecake Fat Bombs With Cream Cheese


These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.


 Prep Time 15 minutes

 Servings 16 fat bombs
 Calories 60 kcal

Ingredients


  • 6 ounces cream cheese
  • 4 tablespoons salted butter
  • 3 tablespoons (1 1/2 ounces) granular swerve sweetener
  • 2 tablespoons lemon juice
  • 1 tablespoon finely grated lemon zest optional

Instructions

  1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
  2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
  3. In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
  4. Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
  5. Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.

Nutrition Notes
This recipe yields 0.5 g net carbs per serving (1 fat bomb or 1/16 of the recipe).

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