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.
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 bombs are typically no-bake, frozen desserts (see Fruity Cheesecake 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.
Lemon Cheesecake Fat Bombs With Cream Cheese
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 ounces cream cheese
- 4 tablespoons salted butter
- 3 tablespoons (1 1/2 ounces) granular swerve sweetener
- 2 tablespoons lemon juice
- 1 tablespoon finely grated lemon zest 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 Notes
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 |
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.
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!
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!