Lemon Fat Bombs
Whether you're looking for dessert or an easy snack, these Lemon Fat Bombs are loaded with lemon cheesecake goodness and are crazy delicious!
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
Serving: 1fat bombCalories: 156kcalCarbohydrates: 7.9gProtein: 2.1gFat: 15.5gSodium: 60.2mgFiber: 0.5g
Tried this recipe?Let us know how it was!