Lemon creamy goodness all wrapped into a cookie crust, these Lemon Fat Bombs are crazy delicious and make a perfect snack to-go! They are easy to make and loaded with healthy fats to keep you fuelled through the day. The only thing that’s difficult is trying not to eat the whole batch in one day!
Looking for a quick dessert to satisfy that sweets crave, or something yummy to grab and go for a tasty snack? These Lemon Cheesecake Fat Bombs are simply perfect! I love having them ready to go in my fridge for busy days, or when I’m feeling low on fuel.
We tested these with or without the cookie crust, and though the Fat Bombs that had the cookie crust won by a mile, they are still delicious without it. Either way you choose to make your Lemon Fat Bombs, I hope you love them as much as we do!
Why you’ll them ’em
- With a lemony, smooth center and optional cookie crust, these Lemon Cheesecake Fat Bombs are a super tasty treat!
- Need a pick me up? Keep these Keto Fat Bombs in the fridge for a quick grab and go snack.
- These beauties aren’t just a delicious treat; They have healthy fats to keep you fuelled throughout the day, and help to stomp out any craves for naughty sweets.
Ingredients
Sweeteners – Powdered sweetener is a must for these Lemon Fat Bombs because granular will mess with the ultra creamy texture. I always buy Lakanto’s classic in granular form and then blitz it in a clean coffee grinder for a moment or two to create powdered sweetener! We use golden granular sweetener in the cookie crust for that specific texture.
Refined Coconut Oil – Be sure to used refined coconut oil instead of unrefined. Unrefined coconut oil still carries the flavour of coconut, which we do not want in these Lemon Cheesecake Fat Bombs.
Optional Cookie Crust – Optional, yes, but highly recommended! It’ll take an extra 10 minutes tops to make this delicious cookie crust, and you’ll turn your Lemon Fat Bombs into Lemon Cheesecake Fat Bombs! All you’ll need is some whole almonds, more almond flour, golden granular sweetener, butter, cinnamon and a pinch of sea salt.
How to make Lemon Fat Bombs
Optional Cookie Crust
Heat the oven to 350° and line a baking sheet with parchment paper or a non stick baking mat. Chop the whole almonds super fine and then melt the butter in a medium sized mixing bowl.
Add 1/2 cup almond flour, golden granular sweetener, sea salt, cinnamon and the minced nuts into the melted better. Mix well with a fork for 1-2 minutes, until all clumps are gone. Spread evenly on the prepared baking sheet.
Bake for 2 minutes, stir, then bake for an additional 2 minutes. Remove from the oven, give it a stir and then allow the crumbs to cool on the baking sheet. They should be lightly golden brown.
Lemon Fat Bombs
Be sure to have enough space in your freezer for a baking sheet. Zest the lemons until you have 1 1/2 tbsp zest, then juice the lemons until you have 2 tbsp lemon juice. Melt the coconut oil and set aside.
Place softened cream cheese in a medium sized mixing bowl and then beat with a hand blender until all lumps are gone. Beat in the powdered sweetener until smooth.
Add almond flour, lemon zest and juice, vanilla and the melted coconut oil. Beat until just combined, then place the whole bowl in the freezer for 15 minutes.
Line a baking sheet with parchment or a non stick baking mat. Remove the bowl from the freezer and, using a medium cookie scoop, scoop portions from the cheesecake mixture. You should get 12. Roll each portion into a ball and place evenly on the prepared baking sheet.
Pour the cookie crumbs into a bowl or soup plate. If you aren’t doing the cookie crust, use powdered sweetener instead. Roll each prepared Lemon Fat Bomb around in the crumbs (or sweetener) and then place back on the baking sheet.
Freeze until firm. Store in the fridge for up to one week for a quick snack on the go. Freeze for up to 6 months. Allow the Lemon Fat Bombs to thaw before eating.
Watch it all go down!
Expert Tips
- Make sure the cookie crumbs are thoroughly mixed, that way we make sure the butter is evenly dispersed.
- Don’t forget to time the crumbs in the oven – they burn very easily!
- Don’t have a cookie scoop? Measure out 2 tbsp per ball.
- Try not to eat these Lemon Fat Bombs right from the freezer – they will be hard as rock! Take the time to let them thaw, or move them to the fridge the night before.
More Keto snacks
- Almond Bark
- Trail Mix
- Candied Pecans
- Oreo Balls from MouthWateringMotivation
- Nut Bars
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Lemon Fat Bombs
Ingredients
- 8 oz cream cheese softened
- 6 tbsp refined coconut oil * see note 1
- 1-2 lemons
- 6 tbsp powdered monk fruit sweetener plus extra for rolling if no cookie crust * see note 2
- ½ cup almond flour
- 1 tsp vanilla
Optional Cookie Crust * see note 3
- whole almonds 2 tbsp minced
- 1 tbsp butter
- ½ cup almond flour
- 2 tsp golden monk fruit sweetener
- 1 pinch sea salt
- ¼ tsp cinnamon
Instructions
Equipment Needed
- Baking sheet with parchment paper or non stick baking mat
Optional Cookie Crust
- Heat the oven to 350° and line a baking sheet with parchment paper or a non stick baking mat. Chop the whole almonds super fine until you have 2 tbsp minced, then melt the butter in a medium sized mixing bowl.
- Add 1/2 cup almond flour, golden granular sweetener, sea salt, cinnamon and the minced nuts into the melted better. Mix well with a fork for 1-2 minutes, until all clumps are gone *see note 4.
- Spread evenly on the prepared baking sheet, then bake for 2 minutes. Stir the crumbs and then bake for an additional 2 minutes *see note 5. Remove from the oven, give it a stir and then allow the crumbs to cool on the baking sheet. They should be lightly golden brown.
Lemon Fat Bombs
- Be sure to have enough space in your freezer for a baking sheet. Melt the coconut oil and set aside. Zest the lemons until you have 1 1/2 tbsp zest, then juice the lemons until you have 2 tbsp lemon juice.
- Place softened cream cheese in a medium sized mixing bowl and then beat with a hand blender until all lumps are gone. Beat in the powdered sweetener until smooth.
- Add almond flour, lemon zest and juice, vanilla and the melted coconut oil. Beat until just combined, then place the whole bowl in the freezer for 15 minutes.
- Line a baking sheet with parchment or a non stick baking mat. Remove the bowl from the freezer and, using a medium cookie scoop, scoop portions from the cheesecake mixture *see note 6. You should get 12 Keto Fat Bombs *see note 7. Roll each portion into a ball and place evenly on the prepared baking sheet.
- Pour the cookie crumbs into a bowl or soup plate. If you aren't doing the cookie crust, use powdered sweetener instead. Roll each prepared Lemon Fat Bomb around in the crumbs (or sweetener) and then place back on the baking sheet.
- Freeze until firm. Store in the fridge for up to one week for a quick snack on the go. Freeze for up to 6 months in an air tight container. Allow the Lemon Fat Bombs to thaw before eating *see note 8.
Video
Notes
- Refined Coconut Oil – Be sure to used refined coconut oil instead of unrefined. Unrefined coconut oil still carries the flavour of coconut, which we do not want in these Lemon Cheesecake Fat Bombs.
- Sweeteners – Powdered sweetener is a must for these Lemon Fat Bombs because granular will mess with the ultra creamy texture. I always buy Lakanto’s classic in granular form and then blitz it in a clean coffee grinder for a moment or two to create powdered sweetener! We use golden granular sweetener in the cookie crust for that specific texture.
- Optional Cookie Crust – Optional, yes, but highly recommended! It’ll take an extra 10 minutes tops to make this delicious cookie crust, and you’ll turn your Lemon Fat Bombs into Lemon Cheesecake Fat Bombs!
- Make sure the cookie crumbs are thoroughly mixed, that way we make sure the butter is evenly dispersed.
- Don’t forget to time the crumbs in the oven – they will burn very quickly!
- Don’t have a cookie scoop? Measure out 2 tbsp per ball.
- Make smaller fat bombs by simply rolling them into 1 tbsp portions instead.
- Try not to eat these Lemon Fat Bombs right from the freezer – they will be hard as rock! Take the time to let them thaw, or move them to the fridge the night before.
Nutrition
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This is so quick and easy and packed with flavor. It’s so yummy!!! I’ve made it twice already. Absolutely delicious!
So glad you like it!
These sound delicious! And not to take anything away from the actual bombs, but that cookie crust is calling my name. These are going on my list of next recipes to try, and I just wanna load a spoon into the batter and then roll it over those almond crumbs and eat it all from the spoon! Might do that. Yield will be a few bombs less. But oh I will not regret that!! After all, isn’t snacking on the dough the fun part of cookie baking?
Just started keto back up again and these are the perfect little treat to help curb sweet craving – delicious!
They are the best for curbing that sweet crave! And getting in the fats to keep up going as well. Double bonus!
This will surely be my wife’s new favorite! These Lemon Fat Bombs looks oh so yummy and mouthwatering!
Thanks! I hope she loves them 🙂
I just feel like eating it from the photo! I made these yesterday for my family as a snack, and it turned out to be awesome! Lemon cheesecake wrapped in cookie crust…Delicious! Definitely on my favorite list! Thanks for sharing this recipe!
So glad you all liked them Farrukh 🙂
Oh my these do look and sound delicious! 😀 I wouldn’t be able to keep away from the whole batch.
I love this recipe! Never had fat bombs before, but they look so tasty! Going to make it next week!
I hope you love them Veronika!
I was looking for something different for dessert and this was just perfect! Loved how easy it was too.
So glad you loved it Sam!
I love the lemon flavor in these, especially the lemon zest! They’re so convenient too!
Thanks Cindy 🙂