Keto Lemon Fat Bombs

Keto Lemon Fat Bombs – creamy, citrusy little bites made with cream cheese, coconut butter and fresh lemon zest.

They’re sugar-free, low-carb, gluten-free and perfect to keep in the freezer for a quick, refreshing treat.

If you love lemon cheesecake flavor, you’ll love these.

They are bright, creamy, slightly tangy, and deeply satisfying – especially when you want something sweet but don’t want to bake.

What Ingredients Do You Need?

Cream cheese
The base of most of my fat bomb recipes. It creates that smooth, cheesecake-like texture.

Powdered keto sweetener
Powdered works best. Granular sweetener may leave a slightly gritty texture.

Coconut butter
One of my favorite ingredients. It adds richness and natural coconut flavor. It also helps firm up the fat bombs once frozen.
If you don’t have coconut butter, you can substitute softened unsalted butter. The flavor will be less coconut-forward, but still good.

Coconut oil
Adds structure and helps the bombs firm up in the freezer.

Fresh lemon juice
Adds brightness and freshness.

Lemon zest
Do not skip this. The zest carries most of the citrus aroma and flavor without adding extra carbs.

How to Make Keto Lemon Fat Bombs

These are very easy to prepare.

You’ll need:

• A mixing bowl
• An electric mixer (or food processor)
• A silicone mold
• Optional piping bag for cleaner filling

Instructions

1. Beat softened cream cheese, sweetener and coconut butter until smooth and creamy.
2. Add melted coconut oil, lemon zest and lemon juice.
3. Beat again until fully incorporated and smooth.
4. Transfer mixture into a piping bag.
5. Pipe into silicone molds.
6. Freeze for at least 1 hour, until firm.
7. Remove from mold and store in a freezer-safe container.

They should be kept in the freezer for best texture.

More Keto Sweet treats:

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

5 from 1 vote

Keto Lemon Fat Bombs (Creamy Lemon Cheesecake Bites)

These Keto Lemon Fat Bombs taste like mini lemon cheesecake bites – creamy, bright, and refreshing. Made with cream cheese, coconut butter, and fresh lemon zest, they’re freezer-friendly, low-carb, sugar-free, and perfect for a quick citrusy treat.

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, softened
• ▢ 3-4 tbsp powdered keto sweetener, adjust to taste
• ▢ 1/4 cup coconut oil, melted and slightly cooled
• ▢ 3 tbsp coconut butter, softened
• ▢ 2 tbsp freshly squeezed lemon juice
• ▢ 1 tbsp lemon zest

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Instructions 

• In a bowl, beat cream cheese, sweetener, and coconut butter until smooth and creamy.
• Add melted coconut oil, lemon zest, and lemon juice. Beat again until fully incorporated and silky.
• Transfer mixture to a piping bag (or zip-top bag with corner snipped).
• Pipe into silicone molds.
• Freeze for at least 1 hour, or until completely firm.
• Remove from molds and store in freezer.

Notes

• Sweetener tip: Use powdered sweetener for a smooth texture. Granular erythritol may leave a gritty bite.
• Coconut butter substitute: If unavailable, replace with 2 extra tablespoons softened butter (flavor will be less coconut-forward).
• Texture matters: These are best eaten straight from the freezer or after 3-5 minutes at room temp.
• Stronger lemon flavor? Add extra zest – not juice – to avoid thinning the mixture.
• Storage: Keep frozen in airtight container 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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