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prep time
5 min
cook time
10 min
ready time
15 min
Keto White Chocolate Lemon Drop Fat Bombs
This Keto fat bomb recipes is for anyone who loves the taste of tangy lemon. Creamy and tangy cream cheese is blended with rich white chocolate, tart lemon zest, and freshly squeezed lemon. Each fat bomb is topped with a delicious segment of low carb candied lemon zest just to take these bombs over the top! This is the best lemon fat bomb recipe out there, and the recipe is super easy to make.
What is the cacao butter in the recipe for, and do I need to add it?
The cacao butter can be removed from this low carb recipe, but it helps add additional fat to stabilize the cream cheese, so they are easier to hold. Using cream cheese only will create a very soft fat bomb.
What temperature should the cacao butter be before adding it to the cream cheese?
You will want to heat the cacao butter until it has just melted (and not allow it to get much hotter after this/remove it from the heat) and allow it to cool slightly. Slowly drizzle the melted cacao butter into the whipped cream cheese until each drizzle has fully mixed in before adding more melted cacao butter.
How do I candy the lemon slices?
You will place the lemons slices into a mixture of sweetener and water. They should be cooked until slightly softened and then rolled until granulated sweetener. The goal is to get seven slices from one lemon because once it is divided, there will be enough for one piece on each bomb.
Serving suggestions
Serve this fat bomb after a delicious meal like Keto Garlic Rosemary Pork Chops https://www.carbmanager.com/recipe/keto-garlic-rosemary-pork-chops
Net Carbs
0.6 g
Fiber
0.1 g
Total Carbs
5.8 g
Protein
0.4 g
Fats
4.7 g
49 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
8 ounce
The Ultimate Icing Sugar Replacement by Swerve
10 tablespoon
Lemon Juice
2-½ tablespoon
Lemon Peel Or Zest Raw
1 tsp
Raw Cacao Butter by Sunfood
3 ounce
Lemon
1 large - 2 3/8" diameter
The Ultimate Icing Sugar Replacement by Swerve
10 tablespoon
Recipe Steps
steps 5
15 min
Step 1
Place cacao butter over a double boiler to gently melt the chocolate. If using a traditional double boiler, fill the bottom with water and place the top pot over it with the cacao butter already inside. Bring the water to a boil to produce the heat to melt the cacao butter. If you do not have a double boiler, simply fill a small to medium saucepan with water and bring it to a boil. Place a heatproof glass bowl with the cacao butter inside over the boiling water and heat until melted. Stir the chocolate occasionally to ensure an even melt. In the bowl of a stand mixer (or a medium sized mixing bowl and a hand mixer), combine room temperature cream cheese, sweetener (use the confectioner’s sugar variety), a pinch of salt, lemon juice and the zest together until creamy.Step 2
At this point, the melted cacao butter should be cool enough. With the mixer still running on medium speed, slowly drizzle in the cacao butter. Incorporate slowly and allow each bit to fully mix in before slowly adding the rest. It should be one homogenous mixture.Step 3
Use a teaspoon size cookie scoop to portion the fat bombs onto a parchment lined rimmed baking sheet. In the meantime, slice a lemon into 7 even slices. Place it into a small saucepan and fill it with enough water to just cover the lemon slices. Add the sweetener. Bring the mixture to a simmer and cook until the slices are softened about 5 minutes.Step 4
Remove the slices from the water and drain them in a strainer to remove any excess water. Since the sweetener is non-caloric and doesn’t add any additional carbs, add enough granulated sweetener in a bowl (about 3 tbsp) and press each lemon slice into the sweetener to coat it. You can use confectioner’s sugar sweetener too, it just will not have a crunchy coating.Step 5
Cut each slice into 4 equal sections and place one section on top of each fat bomb. Chill the fat bombs until firm. Store fat bombs in the fridge in an airtight container or in the freezer if you like extra cold treats.
Comments
Reeniebh 4 years ago
What can be substituted for the cacao??
RobinMyers8 3 months ago
Or maybe even virgin coconut oil
RobinMyers8 3 months ago
Grass fed butter but then you won’t have the “white chocolate” taste. But a lot like lemon cheesecake without crust