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Lemon Cheesecake Blossoms – Creamy, zingy and so delicious! Stop your sugar cravings right in their tracks with these lemon cheesecake blossoms. They taste like a fudgy lemon coconut cheesecake – almost like ice cream! They’re so fun to eat as a snack and perfect if you are on a low-carb or keto diet. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the lemon cheesecake blossoms
- 6 oz (170g) cream cheese
- 2 oz (60g) coconut oil or unsalted butter
- 1/2 cup coconut flour, super fine
- 1 oz (30g) swerve (approx. 2 tablespoons) + 1 teaspoon for mixing with shredded coconut
- 2 teaspoons fresh lemon juice
- Zest from 1/2 lemon
- 1 teaspoon vanilla extract, optional
- 1 cup shredded unsweetened coconut
- 3 oz keto dark chocolate kisses – or 16 kisses (or milk chocolate if you’re not on low-cark/keto)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the lemon coconut cheesecake blossoms: Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften.
2. Combine all ingredients for the cheesecake blossoms except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
3. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the coconut cheesecake dough from the freezer. Roll the dough into one inch balls. Roll each cream cheese coconut balls in shredded coconut then place on a baking sheet lined with parchment paper. Press a chocolate kiss into the center of each lemon coconut cheesecake balls – slight cracks are fine.
4. Refrigerate the lemon coconut cheesecake blossoms for 10 to 30 minutes, or until ready to serve. Enjoy!
Photo credit: © Eatwell101.com
