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Lemon Cheesecake Fat Bombs


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Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and eat well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts!

Prep Time 10 minutes Additional Time 1 hour 10 minutes Total Time 1 hour 20 minutes

Ingredients

  • 1/4 cup Cream Cheese, softened

  • 1/4 cup Softened Butter

  • 3 Tablespoons Fresh Lemon Juice

  • 1 Teaspoon Vanilla

  • 1/2 Cup Almond Flour

  • 2 Tablespoons Erythritol

  • 3 tablespoons Gentle Sweet (or Confectioner’s Swerve), Divided

  • 1 Cup Unsweetened Shredded Coconut, Divided


Instructions

  1. In a medium bowl, cream the softened cream cheese and butter.

  2. Add vanilla and lemon juice and stir well.

  3. Fold in almond flour, erythritol, 1.5 tablespoons confectioners’ sugar and 1/2 cup coconut until mixture forms a nice dough.

  4. Place mixture in the freezer for 10 minutes

  5. Remove from the freezer and using a cookie scoop, roll into small balls (about 1”)

  6. In a smaller bowl, add remaining coconut and confectioners’ sugar. Mix well. Roll each ball in the coconut mixture.

  7. Place back in the freezer for one hour.

  8. Store in an airtight container in the refrigerator for up to one week.

Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 136Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCarbohydrates 3gFiber 2gProtein 1g

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