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Lemon Cheesecake Fat Bombs With Cream Cheese

Published Aug 9, 2018 By Julia 68 CommentsThis post may contain affiliate links.

These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.

lemon cheesecake fat bombs on a white plate

Recipe Overview

“Fat bombs” are bite-sized snacks popular among those who follow a keto diet. They’re convenient, portable, easy-to-make treats that meet the diet’s macronutrient recommendations — low in carbs, high in fat.

These fat bomb recipes are typically no-bake, frozen desserts (see Chocolate Chip Cookie Dough Fat Bombs or Peanut Butter Fat Bombs), but there are also other varieties that lean towards savory.

This recipe is all about lemon cheesecake fat bombs. You only need five ingredients to make these bright little treats, and they taste like frozen cheesecake bites. Their texture reminds me of ice cream!

making keto fat bombs with low carb ingredients like cream cheese

Recommended Equipment

I use these round silicone molds pictured above. Any kind of freezer-safe mold will work. This recipe makes about 16 fat bombs, so you’ll need that many compartments if you want similarly sized fat bombs.

If you have a different sized mold, that’s fine as well. You’ll just end up with smaller or larger fat bombs. If you don’t have a mold, you can either buy one or use anything you have lying around your kitchen, even ice cube trays.

I also recommend using an electric hand mixer to combine the cream cheese, butter, and lemon mixture. It may be possible to do it by hand, but you likely won’t end up with a very smooth mixture.

overhead view of lemon cheesecake fat bombs in a white bowl

Ingredient Tips And Tweaks

  • Cream cheese. Use regular full-fat cream cheese, and avoid low fat or vegan varieties. Don’t buy “cream cheese spreads.” Note that the recipe calls for 6 ounces, which is not a full 8-ounce brick.
  • Sweetener. I use a natural sweetener called swerve. It measures the same as sugar. You can buy it online on Amazon and I’ve seen it sold at Whole Foods. If you replace it with another sweetener, you’ll have to make the appropriate conversions so that the fat bombs end up with the same level of sweetness. For example, if you replace it with pure erythritol, you will need to use more because erythritol is only 70% as sweet as sugar. I also recommend powdering erythritol first, using a Nutribullet or similar personal blender, for best results. Stick with a dry sweetener so that you maintain a similar ratio of wet to dry ingredients.
  • Lemon juice. I use 2 tablespoons of lemon juice, which strikes a good balance between the lemon flavor and final texture. If you prefer a lime flavor, you can certainly replace it with lime juice. Avoid using more than 2 tablespoons or adding extra liquid (like vanilla extract) because the fat bombs will be too soft.
  • Lemon zest. I always add lemon zest because it adds a sprinkle of color to the fat bombs. The only downside is that you run the risk of using lemon zest that’s bitter. It’s an optional ingredient and it’s up to you if you want to include it.

close up view of round cream cheese fat bombs

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Lemon Cheesecake Fat Bombs With Cream Cheese

4.9 from 23 votes
PRINT PIN RATE
Prep Time: 15 mins
Total Time: 15 mins
Servings: 16 fat bombs
Calories: 60

DESCRIPTION

These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.

INGREDIENTS

  • 6 oz wt. cream cheese (note that each standard brick is 8 oz wt.)
  • 4 tbsp salted butter
  • 3 tbsp granular swerve sweetener (43 g or 1.5 oz wt.)
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest (this is optional)

INSTRUCTIONS

  • Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
  • In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
  • In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
  • Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
  • Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.

NUTRITION

This recipe yields 0.5 g net carbs per serving (1 fat bomb or 1/16 of the recipe).
Nutrition Facts Per Serving
Calories 60  
Total Fat 7g 10%
   Saturated Fat 4g 20%
   Trans Fat 0g  
Cholesterol 19mg 6%
Sodium 70mg 3%
Potassium 0mg 0%
Total Carb 0.5g 0%
   Dietary Fiber 0g 0%
   Sugars 0g  
Protein 1g  
Vitamin A 4% · Vitamin C 0% · Calcium 1% · Iron 1%
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CHECK OUT THESE TASTY KETO DESSERTS:


Raspberry Cheesecake Fat Bombs

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Filed Under: Low Carb & Keto Desserts, Low Carb & Keto Snacks, Low Carb & Keto Vegetarian Recipes, Under 5g Net Carbs Per Serving Tagged With: 1-5ingredients, cream cheese, erythritol, gluten free, lemon, more60min, nocook, summer, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

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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!

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1 month ago
Carrie K

Amazingly delicious!!! Im doing keto and sometimes want sweets with low low carbs and am not getting enough fat. This recipe satisfied both. Love!

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2 months ago
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

Reply
4 months ago
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!!

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Reply
5 months ago
LesisMore

Sorry should say Swerve not sweet confectioners!!

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5 months ago
Mindy

I’m new to Keto. The sweetener is puzzling me regarding total carbs. Sweetener says 4 carbs per tsp, and there are 3 tsp per tbsp, or 12 carbs per tbsp. Your recipe calls for 3 tbsp of sweetener, wouldn’t this recipe have 36 carbs? Plus the lemon juice.
I ask because I teeter on the edge of ketosis every day, and am desperately trying to figure it out.

Reply
6 months ago
Julia

Sweeteners that use erythritol, like this one, are sugar alcohols which are non-impact. Just like how you would subtract out fiber to calculate net carbs, the same goes with sugar alcohols. To learn more about net carbs and keto in general, check out this guide: https://www.savorytooth.com/how-to-start-low-carb-diet/

Reply
6 months ago
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!

Reply
7 months ago
Carmen

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

Reply
4 months ago
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! : )

Reply
3 months ago
Cathy

I was wondering if I could use coconut manna in place of the butter, or half of the butter? Also, I was thinking pineapple flavoring would make these taste like pina coladas! I love, love, love all of your recipes. Everything that I have made from your site tastes like normal food lol. Thanks for giving your time to post everything!

Reply
7 months ago
Julia

Haha thanks for your comment, Cathy 🙂 I think coconut manna would likely work for this recipe. And pineapple flavoring sounds amazing. If you give it a try, let me know how it turns out!

Reply
7 months ago
Kathleen

These are so yummy I didn’t have any lemon peel so I used lemon extract and because I love lemon I just kept adding until it was perfect for me. Next time I’m going to use Meyer Lemon.
I bet Lime would be great too.

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8 months ago
Criswall

I made these in the blender!! Easy peasy!! And yummy!

Reply
8 months ago
Rita

I only have confectioners Swerve. Do I use the same amount as the granular Swerve? Thanks

Reply
9 months ago
Julia

Yes, that should be fine.

Reply
9 months ago
Kathleen

I used Stevia and it was great.

Reply
8 months ago
Kristi

I used Stevia as well, and it was great!!

Reply
4 months ago
Melissa

Sooooo good. Love how simple and delicious!!

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9 months ago
gremlin

I made these last month, using a cookie scoop and freezing them in mini cupcake liners. So good. For me, they didn’t have much flavor when frozen, but if I let them thaw for 20 minutes or so, they were back to being as delicious as the batter I had to make myself stop eating. 🙂 I liked them as treats. I also ended up using 1 or 2 to flavor chia pudding (depending on the batch size) and that was delicious, creamy, and super easy since I didn’t have to add any other flavor or sweetener – just 2… Read more »

Reply
9 months ago
Kim s

Can I add coconut?

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10 months ago
Julia

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.

Reply
10 months ago
MUNSURAH MCCOY

I top with a teaspoon of whip cream just before eating

Reply
8 months ago
Chris

Can you use a cupcake tin instead of a mold?

Reply
10 months ago
Julia

That should work as well.

Reply
10 months ago
Sunni Snodgrass

Hi Julia, I was wondering if you want a little more lemon taste can you add lemon extract? Thanks Sunni

Reply
10 months ago
Julia

Yes, that would be a nice addition.

Reply
10 months ago
Masha

Just made them – they are delicious! I used 3 TBS of Truvia sweetener because that’s what I had and they were very good. Plopped them on a plate and put into the freezer.

Reply
10 months ago
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