Keto Lemon Fat Bombs

Keto Lemon Fat Bombs – loaded with healthy fats with a nice lemony flavor, there are made with just a few simple ingredients and taste delicious. They are sugar-free, low-carb and gluten free.

These low-carb lemon fat bombs are made with cream cheese, thick adds extra creaminess to the texture, but they are also made with coconut butter, that adds and amazing flavor.

The lemon juice and zest in the batter add a lot of freshness.

I’ve shared a few recipes for Keto fat bombs with you so far. To read more about fat bombs, you can check this Strawberry Fat Bombs recipe or if you are a chocolate lover, you may like these Chocolate Fat Bombs.

Fat bombs are basically low-carb snacks, with very few carbs and high fat content.

These lemon and coconut fat bombs should be kept frozen for best results.

What ingredients do you need to make Keto Lemon Fat Bombs?

• Cream cheese – I use cream cheese in almost all of my Keto fat bomb recipes. These can basically be called lemon cream cheese fat bombs.
• Keto sweetener – preferably powdered like Swerve. Non powdered erythritol sweetener might not dissolve in the batter and the keto lemon cheesecake fat bombs might not have a creamy and homogenous texture. You are going to most likely feel the granules of the sweetener when you bite into a fat bomb.
• Coconut butter – I’m a huge fan of this ingredient, but not many stores carry it at all times. I get mine at Costco. If you don’t have any coconut butter and don’t want to purchase it, you can substitute regular unsalted butter. Make sure it is softened.
• Coconut oil – it adds extra fat to the recipe
• Lemon juice I used freshly squeezed in this recipe for lemon fat bombs.
• Lemon zest – a necessary ingredient to enhance the citrusy flavor in these lemon zest fat bombs

Difference between coconut oil and coconut butter:

Coconut oil is the oil that’s been extracted from the coconut meat, but coconut butter is made from coconut flesh that’s been ground into a spreadable paste. Coconut butter still gets to keep all the fat, fiber, and nutrients from the coconut. It has intense coconut flavor and is slightly sweet.

I can eat coconut butter by the spoon full.

Using coconut butter in Keto fat bombs

I’m a huge fat of coconut butter and use it in smoothies and Keto baked goods all the time. I find it to add a great flavor and help with the creaminess in this lemon fat bombs recipe.

How to make low-carb lemon fat bombs? What tools do you need?

These lemon cheesecake fat bombs are very easy to make. I recommend that you use an electric mixer to mix the ingredients (or a food processor).

You’ll also need a candy mold (a silicone or rubber one). I used a rubber ice cube mold from Ikea.

I also recommend that you fill a piping bag (or zip lock bag) with the batter, cut a tiny tip and fill the mold. This way you get the least amount of air in the fat bombs.

1. In a bowl combine the softened cream cheese, sweetener and coconut butter. Beat on medium speed with an electric mixer until combined.
2. Add the melted coconut oil, lemon zest and lemon juice.
3. Beat until smooth on medium speed.
4. Fill a piping bag with the mixture.
5. Fill a silicone mold with the batter and freeze for 1 hour or until set.
6. Remove from the mold and place in a zip lock bag.
7. These lemon cheesecake fat bombs should be kept in the freezer.

More Keto Sweet treats:

• Chocolate Fat Bombs
• Strawberry Fat Bombs
• Keto Chocolate Cake

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5 from 1 vote

Lemon Fat Bombs

Keto Lemon Fat Bombs cream cheese, lemon zest and coconut fat bombs that are easy to make, leaded with healthy fats and taste delicious.

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 20

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Ingredients 

1x2x3x

• ▢ 4 oz cream cheese
• ▢ 3-4 tbsp sweetener
• ▢ 1/4 cup coconut oil
• ▢ 3 tbsp coconut butter
• ▢ 2 tbsp lemon juice
• ▢ 1 tbsp lemon zest

US Customary – Metric

Instructions 

• In a bowl combine the softened cream cheese, sweetener and coconut butter. Beat on medium speed with an electric mixer until combined.
• Add the melted coconut oil, lemon zest and lemon juice.

  Beat until smooth on medium speed.
• Fill a piping bag with the mixture.

  Fill a silicone mold with the batter and freeze for 1 hour or until set.
• Remove from the mold and place in a zip lock bag.

  These lemon cheesecake fat bombs should be kept in the freezer.

Notes

Keep lemon fat bombs in the freezer for up to 1 month.

Nutrition

Serving: 1bomb, Calories: 57kcal, Carbohydrates: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 18mg, Potassium: 7mg, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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