Lemon Cheesecake Fat Bombs With Cream Cheese
DESCRIPTION
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
| 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 |
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!
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.
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.
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
It didn’t make it to the fridge. Yum!!! I added True Lemon for a little lemon kick. I also used Lakanto Monkfruit sweetener.
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.
I’ve wondered about that. Thanks for sharing the idea!
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!
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!!
I’m thinking I might not have mixed mine enough. They were a little grainy and not smooth. However, the flavor is amazing, but I love lemon. I will try again.
Have you ever tried substituting key lime juice for the lemon for a key lime pie kind of bomb? I’m wondering if the ratio would be the same.
I haven’t tried making that substitution before, but I think it would work well. My suggestion is to add only 1 tablespoon key lime juice and see how the mixture tastes after beating everything together with a mixer. Then, if you need more lime flavor, add more to taste.
If you give it a try, please let me know how it turns out for you.
FANTASTIC!!!!!
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. I was great.
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!
These are seriously amaaaaaaazing!!! Thank you!! I can definitely stick to low carb with these around! Seriously just like cheesecake!!!
Amazing!
Amazingly delicious!!! Im doing keto and sometimes want sweets with low low carbs and am not getting enough fat. This recipe satisfied both. Love!
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.
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/
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!
The recipe calls for fresh lemon juice. I don’t know if the lemon extract will affect the net carbs.
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! : )
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!
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!
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.
I made these in the blender!! Easy peasy!! And yummy!
I only have confectioners Swerve. Do I use the same amount as the granular Swerve? Thanks
Yes, that should be fine.
I used Stevia and it was great.
I used Stevia as well, and it was great!!
Sooooo good. Love how simple and delicious!!
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 tbsp chia seeds, 4 tbsp water, stir to thicken, then stir in the thawed fat bomb. Yum!
Today I’ll be making the Rasberry Cheesecake Fat Bombs.
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.
I top with a teaspoon of whip cream just before eating
Can you use a cupcake tin instead of a mold?
That should work as well.
Hi Julia, I was wondering if you want a little more lemon taste can you add lemon extract? Thanks Sunni
Yes, that would be a nice addition.
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.
These are awesome! I don’t bother with a silicone mold, I just drop them by scoopfuls onto a pan lined with aluminum foil to freeze. Then I peel them off the foil in an hour or so and put in a container.
These are the best and only fat bombs I will ever eat
I’m just wondering if it really is 6 oz of cream cheese or 16
It is really 6 ounces.
Can I use stevia packets? That’s what I have right now and if so how many?
I recommend erythritol or Swerve. For everything else, including Stevia, you should add to taste or make the appropriate conversions (your stevia package should say how it compares in terms of sweetness to sugar).
Yummy
I’m going to have to get some of those rounded silicone molds! They look like little scoops of ice cream.
Haha yeah. They’re a really fun mold for making fat bombs.
Could i add a little coconut oil if i desired?
Replacing some of the butter with coconut oil should work fine.
These turned out sooooo good! I did make a few changes as I LOVE LEMON so used the entire zest from 1 lemon, 3 tbsp. lemon juice plus added 1 tsp. lemon extract. I also used powdered Swerve as that’s what I had and only used 2 tbsp. of it instead of 3. Used a whisk instead of hand mixer and that worked fine. Not going to last long in my house so going to double batch next time. Thanks for the great, easy to make recipe!
You’re welcome! I’m glad it turned out well and you were able to modify the recipe to your liking 🙂
Can I erythritol instead of the swerve?
Yes. Read the blog post above under the section “Ingredient Tips and Tweaks” — it says what you need to do if you use erythritol.
Do you think I could substitute sweetner for a sweet tasting protein powder?
I think the protein powder is not going to end up being sweet enough, and you’re going to have to use a lot of it for the same effect.
so this may be a silly question but I have granular Swerve..I could prep it to powdered sugar form in my vitamix as you mentioned … if I do that do I measure the powdered swerve afterward or measure it in its granular form??? #confusingmyself…thanks!
You can use the granular Swerve as-is. No need to powder it. Granular Swerve is already pretty fine, so it works well in this recipe and that’s what I use. It’s only if you use PURE erythritol that I suggest powdering it first, because those granules are rather large. Hope that helps!
Oh my word! These are absolutely delicious! Creamy, lemony YUM. Thank you for sharing this with us 😀😀😀
You’re welcome Kate!
How big are those balls in the pic? This just didn’t make a lot…but they are still good….love lemon!!!
They’re about 1 inch in size. They’re supposed to be small so they’re bite-sized.
It was so yummy and easy to make!!! I could eat way more than allowed…. I made twice as many so having a couple is ok. I already did the raspberry version and can’t wait to try them!!
Haha yeah, I could definitely over-eat them! Good thing they’re only 0.5g net carbs each.
You’ll LOVE the raspberry version — the raspberry flavor is really intense, especially when you eat them the same day they’re made 🙂
Oh my Gah! I can never ever ever make these again! They are heaven in my mouth and I have no control!
Haha I know the feeling!!
Wish I would’ve tried sooner! I have been on the Keto diet for a month and have discovered I don’t like dark unsweetened chocolate nor do I want to eat anything with the texture of coconut oil, so it was getting hard to find anything with enough fat. These are AWESOME! Once I made them and they were in the freezer, I saw the recipe for peanut butter fat bombs! They will be next for sure. Yay for cream cheese and butter!!!!
I’m the same way! I don’t like fat bombs with the texture of coconut oil, and I discovered that the combination of butter and cream cheese work fantastically well. I also have a fat bomb recipe for strawberries and raspberries that are REALLY good, you should try them next!
Oh my gosh y’all! If you haven’t made these… DO SO NOW!! GOOOOOO! I have been waiting for a week to try these , only cause i had to order my monkfruit sugar and to make sure i wasnt adding carbs, but Made these this morning and they are seriously heavenly!! I might get to much fat intake and have to make them everyday just to keep them stocked in my freezer! They are so easy and dangerously yummy! TRY THEM! Julia, THANK YOU!!!! for sharing something so enjoyable !
Yay!! I’m so glad you loved these. Isn’t it so handy to keep a bunch of them in the freezer? 🙂
Can I use monkfruit sweetner instead of stevia? I dont like stevia or the taste. I use Monkfruit, but worried about it being 4 g carbs per tbs…. will the net carbs lower any?
What brand of monkfruit sweetener are you thinking of using? Is it the kind that has a 1:1 substitution ratio for sugar? FYI I don’t use stevia in this recipe; I use Swerve, which is an erythritol blend that measures the same as sugar. You can absolutely use any kind of sweetener in this recipe, as long as you do the conversion so you’re using the right amount for the same sweetness.
Lakanto Golden Monkfruit… wait! I didnt notice till just now, it says ZERO NET CARBS! Its Non GMO, no calories etc. Am i safe since its Zero net carbs?
You can definitely use that for this recipe. On the front of the packaging, it should say near the bottom “1:1 SUGAR REPLACEMENT” which means it measures the same as sugar. If that’s the case, then you can use the same amount listed in the recipe.
Can these be made w/o any sweetener? I have found that using *any* sweeteners just doesn’t work for me. I am having a *very* difficult time finding fat bomb recipes that *dont* use sweeteners. Extremely frustrating.
Unfortunately, I don’t think these will taste good without a sweetener. If you can’t use any kind of sweetener, I suggest looking at savory fat bombs or savory treats in general. Here are a few of my favorites: https://www.savorytooth.com/garlic-knots/, https://www.savorytooth.com/low-carb-biscuits/
Thanks for the response!