Name: Lemon Fat Bombs
Prep time: 15 min
Total time: 15 min
Ingredients: 6 ounces cream cheese ((Note 1)); 4 tablespoons salted butter; 3 tablespoons granular swerve sweetener; 2 tablespoons lemon juice ((Note 3)); 1 tablespoon lemon zest ((Note 4))

Summary:

You only need 5 ingredients to make these bright little treats, tasting like frozen cheesecake bites. They have perfect keto macros, with over 90% of calories from fat and only 0.5g of net carbs. Enjoy them as a convenient snack or bite-sized dessert.

Lemon Fat Bombs

4.9 from 46 votes

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Prep: 15 mins

Yield: 16 fat bombs

Calories: 60

Net Carbs: 0.5g

INGREDIENTS

▢ 6 ounces cream cheese (Note 1)
▢ 4 tablespoons salted butter
▢ 3 tablespoons granular swerve sweetener (Note 2)
▢ 2 tablespoons lemon juice (Note 3)
▢ 1 tablespoon lemon zest (Note 4)

INSTRUCTIONS

Soften Ingredients: Let cream cheese and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 5), about 20 seconds.
Make Batter: Stir sweetener, lemon juice, and lemon zest in large mixing bowl until well-mixed. Add softened cream cheese and butter to bowl with lemon mixture, and beat using electric hand mixer (Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed.
Freeze & Serve: Divide batter among round silicone molds (Note 8), yielding about 16 fat bombs. Freeze until solid, at least 2 hours. Serve (Note 9), and transfer any leftovers to resealable bag in freezer.

NUTRITION

Makes 16 Servings

Amount Per Serving (1 fat bomb):

Calories 60 (93% from fat)
Total Fat 7g	10%
Saturated Fat 4g	20%
Cholesterol 19mg	6%
Sodium 70mg	3%
Net Carb 0.5g
Total Carb 0.5g (Note 10)	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 1g

Vitamin A 4% · Vitamin C 0% · Calcium 1% · Iron 1%

PHOTOS

collage showing how to make lemon fat bombs

overhead view of fat bombs in white bowl

NOTES & TIPS

(1) Cream Cheese. Use regular full-fat cream cheese, and avoid low fat or vegan varieties. I use the brand Philadelphia. Don’t buy “cream cheese spreads.” Note that the recipe calls for 6 ounces, which is not a full 8-ounce brick.

(2) Sweetener. About 1.5 ounces weight. Granular Swerve is a dry sweetener that measures the same as regular sugar; it’s not the same as pure erythritol, which is about 70% as sweet. You can substitute with your favorite dry sweetener; to calculate the amount to use, check your sweetener’s packaging to determine how it compares to regular sugar. If a conversion is needed, it’s best to convert using the weight value, not volume.

(3) Lemon Juice. I use freshly squeezed lemon juice; you’ll need about 1 lemon for 2 tablespoons of juice. This amount of juice strikes a good balance between lemon flavor and the final texture of the fat bombs. Avoid using more than 2 tablespoons or adding extra liquid (like vanilla extract), or the fat bombs will be too soft. If you prefer a lime flavor, you can substitute with lime juice.

(4) Lemon Zest. I use freshly grated lemon zest; you’ll need about 1 lemon for 1 tablespoon of zest. Avoid grating bitter white areas.

(5) Microwaving Cream Cheese. This is optional, but it’s very helpful to more easily combine the cream cheese with other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700 watt microwave with 100% power.

(6) Electric Mixer. I recommend a hand mixer, not stand mixer, because the volume of ingredients is small. With a hand mixer, you can more easily incorporate ingredients sticking to the sides of the bowl. I use a KitchenAid 5-speed hand mixer. It may be possible to mix the ingredients by hand, but it likely won’t end up as smooth.

(7) Beating Ingredients. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese in the batter, which can ruin the taste of these fat bombs.

(8) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays, styrofoam egg cartons, or mini muffin wrappers. You can even put them on a baking sheet using a piping bag. Another idea is freezing the batter as a single rectangle in a baking dish, cutting it up into bars once frozen.

(9) Serving. These fat bombs should be enjoyed frozen, as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including peanut butter, chocolate chip cookie dough, and strawberry.

(10) Nutrition. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Dee

If you want your lemon fat bombs to be a nice lemon color, try adding 1/8 of a teaspoon of ground turmeric to the recipe. It won’t change the flavor but will give you a nice yellow lemon color.

Julia

I’ve wondered about that. Thanks for sharing the idea!

Tonia

I used lemon extract and didn’t have any lemon zest. Then I also substituted stevia for the sweetener. My family didn’t think that it was the best, but I didn’t even freeze it. I sat down and ate the whole thing. I even sprinkled some Lily’s chocolate chips in it. It was great.

Jessica L Kennedy

I made these as lime instead of lemon. Still just as good. I did not have mold so I’m freezing it in the bowl then gonna scoop into balls and freeze longer

Patty

I used a cookie dough scooper and put them in mini cupcake papers.

LesisMore

Love these! I was licking the mixer blades before I even froze them! I made smaller bombs and got 30 mini ones as I did not have the same size molds as you. I also used sweet confectioners and measured it the same! These are delicious and I will try other flavors too! Thank you!!

Sorry should say Swerve not sweet confectioners!!

Thia Coward

It didn’t make it to the fridge. Yum!!! I added True Lemon for a little lemon kick. I also used Lakanto Monkfruit sweetener.

Squeaky

Oh thanks for the true lemon tip. We always have lots of those.

Colleen

I’m looking over this recipe wondering if I can use True Lemon juice and monk fruit!! Did you have to turn the monk fruit to powder to get it to work? I’ve got my ingredients all ready and I’m drooling all over the counter waiting to make these! lol

Hi Colleen, True Lemon isn’t a juice it’s powdered lemon crystals. I think the first time I made these I just used monkfruit and they were fine. I have the swerve powdered sugar now.

Sara Coakley

I’ve made these several times and they have yet to make it out of the bowl and into molds. I pop the bowl in the fridge for a few minutes and eat it with a spoon. So delicious!

Regina

Tried this recipe last week. My butter was not soft enough and it didn’t blend properly. I ate the recipe any ways because the flavor was so amazing. I made them again today and let the cream cheese and butter soften plenty. I also added the lemon juice mix a little at a time so it incorporated really nicely this time. I put the bowl in the fridge but I may need to make another batch because I’ve already eaten about half of it. I planned on taking these on a road trip this weekend. Now I know to double the recipe because I can’t be trusted to have actual bombs after making them. Lol
Thanks for an amazing simple recipe.
***** 5 stars for sure!

Kristen

This is making keto easier and easier. I have a sweet tooth after eating, and these are going to help big time. Thank you! They’re in the freezer now, can’t wait to try them.

Connie Howard

Just made these! After I softened the butter and cream cheese, I realized I was out of lemon extract😡 I had a box of Jello brand sugar free lemon pudding so I dumped it in, figured how bad can it be….Added a Tbs of sweetener and a dash of vanilla and WOW! Next time I’ll use extract but today, success. Thanks for the recipe. Can’t wait til they’re out of the freezer!

Carmen

The recipe calls for fresh lemon juice. I don’t know if the lemon extract will affect the net carbs.

Laura

I’m sure you are aware by now as this was a comment 4 months ago, but all Jello sugar-free products contain aspartame. I’ve so far, only found a few sugar-free puddings by Great Value that do not use aspartame. Just an FYI! : )

Michelle S

Wow. Just wow. I think I actually teared up a little bit these are SO good. WOW.

Jan

This is absolutely the best recipe for a fat bomb I have run across! Two thumbs up!
Thank you

Anne

LOVE these!! My daughter made them today, and they are DE-licious!!! They were perfect to satisfy my sweet tooth! She’s making them with limes tomorrow! Thank you!

Debbie

I love the flavor & taste. Next week I will make the strawberry bombs.

Mary

I just used a cookie scoop, also switched to my sweetener I make, absolutely delicious!! 5 Stars

Maddy

I don’t have any sweetener at home.. can I just use regular sugar instead?

Yes, regular sugar will also work for this recipe. It’ll have the extra calories and carbs that come with using sugar, of course.

Good to know. One of my kids sees a dietician- sugar isn’t really an issue but she’s always suggesting we up the fats as much as possible. Lots of options for this but he I’ve always wondered about making keto fat bombs but with regular sweetner. He LOVES lemon desserts so I think lemon fat bombs would go over well.

Lisa R

I just made these and they’re in the freezer now! I adjusted the recipe to use the entire 8 oz package of cream cheese, along with approximately 2.5 Tbsp fresh lemon juice, just over 1 Tbsp lemon zest, 3.5 Tbsp granulated Swerve, and ~5 Tbsp salted butter. I used silicone pineapple and skull molds because I had them handy. I obviously had to “taste test” the mixture before freezing it, 2 rounded small soup spoonfuls! It had a slightly salty/savory, tart, and mildly sweet taste with minimally bitter tones from the zest; overall very well balanced! Of course, I’ll have to have another taste once they are satisfactorily frozen! Great recipe and I’ll likely make a batch of your strawberry version in the very near future! PS: I unsuccessfully tried to edit this to 5 stars!

Susanne

I’m new to keto but thought these looked good and simple to try. I had a test taste from the bowl before dividing up and freezing. My test taste was beautiful and I just hoped it was as nice when frozen. IT WAS! I will be making these regularly!!

Tracey

LOVE the texture. Mine was salty. Maybe it’s the Aldi’s cream cheese. Will make again. Thank you.

Zella

Just made these and wow I haven’t even got them in the freezer and me and the kids are licking all the utensils!! I used a piping bag and star tips and they came out super cute and small. I think I made about 20. Incredible recipe. I started keto this week and the sugar cravings have been haunting. Thank you!!

Lauren Wecker

Could you keep these in the refrigerator?

You can, but they might be too soft and wouldn’t keep their shape as well.

Bob

These are so delicious! We’ve done them with key lime also. It helps to have these in the freezer for the days I’m craving sweets. I can’t be more thankful to have the keto recipes so easily available. Thanks for posting.

Rachel

I’m not sure what I did wrong, but I did not get anywhere near 16 from this recipe and my “batter” looked thinner than the picture. The batter was delicious – waiting to see if they freeze ok now. 🙂

Brittany

These were delicious! I’m a sucker for creamy and fruity instead of all the chocolate recipes out there, so this hit the spot!

Jessica Jones

Mine came out sour and tasted like buttermilk.

Kim s

Can I add coconut?

What kind are you talking about? Dry, finely shredded coconut flakes — that should be fine. Coconut oil — I wouldn’t ADD it but you can REPLACE the butter with it, using a smaller amount.

DRS

I’ve exchanged coconut oil in place of butter. They melt when fingers touch them. So-so on taste

MUNSURAH MCCOY

I top with a teaspoon of whip cream just before eating

Jo S

I used unsweetened coconut flakes and it is delicious!

Lemon Fat Bombs