Lemon Cheesecake Fat Bombs With Cream Cheese
Lemon Cheesecake Fat Bombs With Cream Cheese
These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.
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| Lemon Cheesecake Fat Bombs With Cream Cheese |
Prep Time 15 minutes
Servings 16 fat bombs
Calories 60 kcal
Ingredients
- 3 tbsp granular swerve sweetener (43 g or 1.5 oz wt.)
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest (this is optional)
- 6 oz wt. cream cheese (note that each standard brick is 8 oz wt.)
- 4 tbsp salted butter
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| Lemon Cheesecake Fat Bombs With Cream Cheese |
Instructions
- Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
- In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
- In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
- Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
- Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.
Nutrition Info
This recipe yields 0.5 g net carbs per serving (1 fat bomb or 1/16 of the recipe).
