No-Bake Lemon Cheesecake Fat Bombs – These creamy lemon cheesecake fat bombs stop sugar cravings right in their tracks and deliver the healthy fat you may be missing throughout the day if you are on a keto diet. You can customize these fat bombs endlessly and they’re so fun to eat as a snack!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the lemon cheesecake fat bombs
- 1/4 cup coconut oil
- 1/4 cup unsalted butter
- 4 ounces cream cheese
- 2 tablespoons stevia (or any keto sweetener you like)
- 1-ounce fresh lemon juice + zest of one lemon (zest is optional)
- 12 blueberries, or your favorite berries
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the lemon cheesecake fat bombs, mix coconut oil, unsalted butter, cream cheese, and sweetener together with a hand mixer until very smooth. Add lemon zest and juice and combine.
2. Spoon into silicone molds, mini-muffin liners, ice cube trays or onto wax paper, drop in blueberry, and freeze until the fat bombs are firm. Pop the lemon cheesecake fat bombs out of molds and keep frozen in an airtight container until you need them. Enjoy!
Note: You can use any berries you like (raspberries, strawberries, blackberries…) or just skip them if you prefer the fat bombs plain simple.
Photo credit: © Eatwell101.com
Tips for the Lemon Cheesecake Fat Bombs recipe
- To better mix the ingredients, bring your cream cheese to room temperature.
- Use a good quality coconut oil to make the fat bombs.
What Keto-Friendly Sweetener do you recommend?
While Stevia is a good option for the fat bombs, a feed drops of Swerve also work great! Powdered erythritol is also a great keto sweetener because you can use it to replace sugar using the same amounts for most recipes and it doesn’t let you with a bitter aftertaste.
What other flavors are great for these fat bombs
While lemon and coconut butter is a classic combination, you can customize this fat bomb recipe at your will. You can use lime instead of lemon in the same amounts for example. Vanilla extract is also great.
How long to store the keto fat bombs?
Cover the lemon cheesecake fat bombs in an air-tight container or a Ziploc bag and keep in your freezer or refrigerator for up to 1 week. Enjoy cold so it doesn’t melt in your fingers! If you’re using muffin liners, you can keep them on.
What other readers say about this fat bomb recipe
“These were great! I used Swerve instead of Stevia.” – Jenni
“I made mine a little smaller, added non-sweetened coconut flakes and half the sweetener. They were a good dessert replacement.” – Kristie
“I added just under 2 tablespoons of lemon and would cut it still a bit more next time. Also, I took a 1/4 cup of frozen blueberries, microwaved them, mashed them up and added them straight in also.” – Jenny
“These turned out perfectly & taste just like a bite of Lemon. Cheesecake. ENJOY!” – Patricia
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Leave a Reply
Mhairead Devlin
2021-03-29 21:38:55
Way too lemony for me. I should have started with 1/4 ounce and taste-tested but alas I tossed in the full amount. To balance it out I doubled the cream cheese and its perfect for me.
Tamera
2021-01-30 21:46:09
So so good! The coconut oil was a bit chuncky, probably the brand I got. Otherwise this is so delicious!
