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.