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 56 votes

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Prep: 15

Yield: 16 fat bombs

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!

Patricia

If you made them with limes, I wonder what you could use to make a greener appearance. 🙂

Martha L.

Maybe Matcha?

Lauren McClive

The turmeric tip was perfect, thanks!

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.

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.

Peg

What a good idea!

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!

Leah

Thank you for posting updated measurement of ingredients for the 8oz cream cheese👍

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!!

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!

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!

Linda H

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.

Michelle S

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

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! : )

Mary

I think I will try that with sugar free strawberry jello mix…

Love these! I have a one tablespoon cookie scoop and that makes 16 almost exactly. I’ve been making them with my immersion blender in a large measuring cup after softening the cream cheese and butter in the microwave on defrost setting. Today I added true lime as another commenter suggested, with the lemon juice. Lemon lime! I just had one but they are only half frozen. Hurry up, freezer!

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.

Jan

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

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!

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!

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!!

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.

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

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!

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.

Cindy

These were amazing fat bombs. I’ve realized that you need to taste the lemon before adding to any recipe. If your lemon doesn’t taste good then the end product won’t either. Don’t use the bottled stuff either, it won’t taste right!
These were easy to make and had the bright lemon flavor a dessert should have. I would recommend these to anyone who wants a delicious fat bomb.

Mack

Have you tried this without any sugar? I hate fake sugar and would rather just eat it without. Will the consistency be ruined?

Unfortunately, you must use some kind of sweetener in this recipe. Without it, the lemon fat bombs would taste like acidic frozen chunks of cream cheese, which is very unpalatable.

natalie

I’m with you! I hate the taste of all sugar substitutes OR worse, some give me instant headaches or hives! I have been searching for a site that offers recipe ideas without any sugars because of consistency issues. Good luck! I’m going to give it a go with no sugar/subsitute of any sort.

Leanne Giles

Can I just skip the sugar substitute all together?

I think it would taste really bad without it. I really recommend using some kind of sweetener.

Lemon Fat Bombs