Delicious Keto Lemon Cheesecake Fat Bombs (Bright & Zesty!)
Brighten your day with these Delicious Keto Lemon Cheesecake Fat Bombs! These delightful little treats combine the tangy zest of fresh lemon with the rich creaminess of coconut oil, butter, and cream cheese, all sweetened just right. With an optional burst of fresh berries, they are a delightful addition to your health journey, perfect for a quick energy boost or a refreshing sweet craving here in beautiful Puerto Vallarta!
Yields: Approximately 12-16 fat bombs (depending on mold size) Prep time: 10 minutes Freeze time: 30-60 minutes
Ingredients:
- ¼ cup coconut oil, solid at room temperature
- ¼ cup unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons of your favorite natural keto-friendly sweetener (e.g., erythritol, Swerve, or monk fruit blend, powdered recommended for smoother texture)
- 1 ounce (about 2 tablespoons) fresh lemon juice
- Zest of 1 lemon (optional, for extra citrus punch)
- Small handful of blueberries, or your favorite berries (fresh or frozen, optional, for adding into the center)
Equipment:
- Medium mixing bowl
- Hand mixer or stand mixer
- Silicone molds, mini muffin liners, or ice cube trays
- Airtight container for storage
Instructions:
- Prepare Base Mixture: In a medium mixing bowl, combine the room temperature coconut oil, softened unsalted butter, softened cream cheese, and 2 tablespoons of your favorite natural keto-friendly sweetener.
- Using a hand mixer (or stand mixer), beat the ingredients together until the mixture is very smooth, creamy, and well combined. Scrape down the sides of the bowl as needed.
- Add Lemon: Add the fresh lemon juice and the lemon zest (if using) to the mixture.
- Continue to beat with the hand mixer until the lemon juice and zest are thoroughly combined into the creamy base.
- Fill Molds & Freeze: Spoon the mixture into silicone molds, mini muffin liners, or ice cube trays.
- If desired, gently press one or two blueberries (or your chosen berries) into the center of each fat bomb.
- Place the molds or trays into the freezer until the fat bombs are completely firm, which will take approximately 30-60 minutes.
- Store & Enjoy! Once firm, pop the fat bombs out of their molds. Store them in an airtight container in the freezer until you are ready to enjoy them. They are best kept frozen for optimal texture.
Tips for Success:
- Softened Ingredients: Ensuring that your coconut oil, butter, and cream cheese are at room temperature and well-softened is crucial for achieving a smooth, uniform texture without lumps.
- Sweetener Choice: Powdered keto sweeteners (like Swerve Confectioners or powdered erythritol) tend to dissolve better and create a smoother texture than granular sweeteners, especially for no-bake recipes.
- Fresh Lemon: Fresh lemon juice and zest provide the best, brightest flavor. Don’t use bottled lemon juice if possible.
- Berry Inclusion: Berries like blueberries, raspberries, or chopped strawberries are excellent keto-friendly additions, offering a pop of flavor and color. They are optional but highly recommended.
- Freezing is Key: These fat bombs rely on freezing to set up properly. They will soften quickly at room temperature.
- Storage: Always store these fat bombs in the freezer in an airtight container to maintain their firm texture and freshness.
Recipe Analysis & Dietary Classification:
These Keto Lemon Cheesecake Fat Bombs are a delightful addition to your health journey!
- High Fat: Yes, primarily from coconut oil, butter, and cream cheese.
- Low-Carb: Yes, by using keto-friendly sweeteners and natural ingredients.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided your sweetener is sugar-free. Berries should be used in moderation as they contain some natural sugars.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
Read on how to prepare Keto peanut brittle.
