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prep time
1 h 45 min
cook time
5 min
ready time
1 h 50 min
Keto Lemon Cheesecake Fat Bombs
These lemon cheesecake fat bombs are the BEST low-carb treats to help keep you in Ketosis. They are tangy, refreshing, and super creamy. They are finished off with a toasted crumb that takes them to another level. You can enjoy this Keto cheesecake treat as a refreshing snack or as a palate-cleansing dessert. These Keto cheesecake fat bombs are easy to prepare and require just a handful of staple ingredients.
What are fat bombs?
A fat bomb is a snack made almost entirely of fat, with other Keto-friendly ingredients to add sweetness and flavor. Most fat bombs are made with nut butter, coconut oil, butter, or cream cheese. They’re a great way to add fat to your diet and keep you satiated between meals. They’re a popular craze for a reason, and they’re here to stay!
What is the best sweetener to use for this Keto cheesecake recipe?
We recommend using a powdered sweetener for this recipe as opposed to granular or liquid. We are using powdered allulose for this recipe, but feel free to use erythritol or any other powdered sweetener. You can also adjust the sweetness to your liking.
Can you freeze these Keto cheesecake bites?
These zesty fat bombs are meant to be frozen. Freezing them retains their form and keeps them fresh for longer. To store them properly, allow them to freeze individually until they harden, then transfer them to an airtight container or a ziplock bag. Allow them to thaw for a few minutes before eating them.
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What are some fun ways to customize these fat bombs?
These cheesecake bites are super versatile and can be customized in many different ways. You can mix in chopped strawberries, blueberries, or raspberries for a punch of freshness. You can also swirl in some sugar-free jam or freeze-dried fruits.
Net Carbs
1.3 g
Fiber
0.6 g
Total Carbs
9.4 g
Protein
1.9 g
Fats
18.9 g
180 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Cream cheese
0.33 cup
Butter
0.33 cup
Allulose, powdered
5 tbsp
Lemon juice
1 tbsp
Lemon Peel Or Zest Raw
1 tsp
Turmeric, ground
0.13 tsp
Butter Salted
1 tbsp
Almond flour
0.25 cup
Recipe Steps
steps 6
1 h 50 min
Step 1
To a large bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until the mixture is creamy. Set the bowl aside.Step 2
To a small bowl, add 4 tbsp sweetener, lemon juice, and lemon zest. Whisk until the sweetener has dissolved. Add it to the butter and cream cheese mixture.Step 3
To the large bowl with all the components, add the turmeric powder. Beat until the mixture is creamy and light yellow. Transfer the bowl to the freezer for 1 hour.Step 4
While the cheesecake mixture sets, prepare the crumb. To a small pan over medium heat, melt the salted butter. Add the almond flour and stir for a couple of minutes until it becomes golden. Mix in 1 tbsp of sweetener and set the pan aside to cool completely.Step 5
Line a tray or plate with parchment paper. Take the cheesecake mixture out of the freezer and use a cookie scoop to portion it into 6 bombs. Transfer the cheesecake scoops onto the lined tray/plate.Step 6
Transfer the bombs to the freezer for 30 minutes to set. Take them out of the freezer and roll them in the crumb using 2 spoons. Return them back to the lined tray/plate, and freeze them until they're rock hard. Transfer them to an airtight container or ziplock bag.
Comments
AmazingKale217032 8 months ago
Soooooooo good!!!!!! Satisfies completely
Sk 10 months ago
So, This is such a great base to play around with. since it's basically a one-to-one ratio of butter and cream cheese sweetened and lemoned to taste, I just made one fat bomb worth. **Instead of ROLLING the bombs in toasted almond flour, I split the "crust" into four mini muffin papers and topped it with 1/4th fat bomb a piece before freezing. Four mini fat bomb cheesecakes! Perfect!
RousingMacadamia992346 a year ago
I’m not understanding how this is only 1g of net carbs?
FibroFoodie74 a year ago
I believe it's just the fiber you deduct
didip89 a year ago
Deduct the fiber and sugar alcohols from the total carbs.
FavorableKale209682 a year ago
My first time making fat bombs, and I'm thrilled! I eyeballed the lemon juice and zest and used swerve. They came out just like the picture! So happy I tried them. I love cheesecake and lemon. Perfect combo!!
FortuitousCauliflower761685 a year ago
This recipe didn't work for me. Made a double batch but it took close to 2 hrs+ to thicken and even then it looks nothing like the consistency in the photo. The almond flour just further ruined it. I used Swerve powdered sugar and found it to be too too sweet. Will not make again. Bummer.
FortuitousKetone144895 2 years ago
Huzzah! A fat bomb dessert that isn't a chocolate-nut butter combo! I wasn't sure I'd like this either, since I'm whatever on cheese cake, but this isn't as rich and tastes like a lemon bar! Its a little sweet, but I fix that to my preference next time....and make a double batch. 😋
Loretta0301 2 years ago
Delicious!!!! We doctored up the almond flour crumbs with cinnamon, pumpkin pie spice, and vanilla extract. So good!!!
FantasticCauliflower192038 2 years ago
That sounds good. How much of each did you end up adding?
Purrfict 2 years ago
I added chopped fresh blackberries to this mixture before putting it in the freezer.
josie0695 3 years ago
Any chance of a video showing the method for step 6 - using 2 spoons to roll the fat bombs in the crumbs? That would be awesome! (I can't quite picture how to do it. )