Lemon Cheesecake Keto Fat Bombs
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
6 oz (170g) cream cheese2 oz (60g) coconut oil or salted butter1/2 cup almond flour, super fine2 TBSP Splenda Blend + 1 teaspoon for mixing with shredded coconut2 teaspoons fresh lemon juiceZest from 1/2 lemon1 teaspoon vanilla extract, optional1 cup shredded unsweetened coconut
Steps
1. Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften.
2. Toast coconut. Set aside.
3. Combine all ingredients except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
4. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the fat bombs for 10 to 30 minutes.
5. Enjoy immediately or store in the fridge or freezer in an air-tight container!
Serving Size: 14 - 1/8 cup scoop
1. Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften.
2. Toast coconut. Set aside.
3. Combine all ingredients except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
4. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the fat bombs for 10 to 30 minutes.
5. Enjoy immediately or store in the fridge or freezer in an air-tight container!
Serving Size: 14 - 1/8 cup scoop
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 13.0 g
- Cholesterol: 26.0 mg
- Sodium: 70.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g