LEMON CHEESECAKE FAT BOMBS WITH CREAM CHEESE #desserts #diet #keto #easy #healthdiet

LEMON CHEESECAKE FAT BOMBS WITH CREAM CHEESE #desserts #diet #keto #easy #healthdiet

These lemon cheesecake fat bombs are nibble estimated solidified treats made with cream cheddar, spread, lemon juice, and a without sugar. Keto, low carb, and gluten free.

"Fat bombs" are nibble estimated snacks prominent among the individuals who pursue a keto diet. They're helpful, convenient, simple to-make treats that meet the eating regimen's macronutrient proposals — low in carbs, high in fat.

These fat bomb plans are commonly no-prepare, solidified treats (see Chocolate Chip Cookie Dough Fat Bombs or Peanut Butter Fat Bombs), however there are likewise different assortments that lean towards appetizing.

This formula is about lemon cheesecake fat bombs. You just need five fixings to make these brilliant little treats, and they have an aftertaste like solidified cheesecake nibbles. Their surface helps me to remember frozen yogurt!

LEMON CHEESECAKE FAT BOMBS WITH CREAM CHEESE #desserts #diet #keto #easy #healthdiet

Also try our recipe : EASY MACARONI SALAD RECIPE #healthy #recipes #easy #salad #diet

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 :

  1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
  2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
  3. 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.
  4. 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.
  5. Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.


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