Lemon Cheesecake Keto Fat Bombs
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Lemon Cheesecake Keto Fat Bombs calories by ingredient
Introduction
https://www.eatwell101.com/lemon-cheesecake-keto-fat-bombs-recipe?cmtref=r/W7Sz4
DW/lemon-cheesecake-keto-fat-bombs/ https://www.eatwell101.com/lemon-cheesecak
e-keto-fat-bombs-recipe?cmtref=r/W7Sz4
DW/lemon-cheesecake-keto-fat-bombs/
Number of Servings: 14
Ingredients
-
6 oz (170g) cream cheese
2 oz (60g) coconut oil or salted butter
1/2 cup almond flour, super fine
2 TBSP Splenda Blend + 1 teaspoon for mixing with shredded coconut
2 teaspoons fresh lemon juice
Zest from 1/2 lemon
1 teaspoon vanilla extract, optional
1 cup shredded unsweetened coconut
Tips
Recipe is calculated with salted butter.
Directions
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
