Tart and creamy lemon cheesecake fat bombs are the perfect way to satisfy your sweet tooth and get more fat into your keto diet. These are easy to make and only a few ingredients for the best low-carb or diabetic dessert or snack.
In a small mixing bowl, add the softened cream cheese, butter, coconut oil, and sweetener. Add in the lemon juice and zest.
Using a hand mixer, mix on medium speed until smooth and combined evenly.
Using a rubber spatula, transfer to an ice cube tray or silicone molds. The mixture should be divided into 12 evenly full sections to meet the nutritional information shared for this recipe. You can make smaller or larger ones, just note they will have different macros.
Place in the freezer for at least 2 hours.
Once set, remove fat bombs from the ice cube tray or molds. You may need a knife to go around the edges to loosen. Sometimes a warm knife, heated by hot water, will do the trick.
Store in an airtight container in the freezer for up to a month. To enjoy, remove the servings you desire to enjoy and let sit out at room temperature for 5-10 minutes. This allows them to become a bit softer and easier to bite into.
Notes
EACH FAT BOMB = 91 CALORIES - 10g FAT, .6g NET CARBS & 1g PROTEIN.