Lemon Cheesecake Fat Bombs With Cream Cheese #keto #snacks

Lemon Cheesecake Fat Bombs With Cream Cheese #keto #snacks

"Fat bombs" are nibble estimated snacks mainstream among the individuals who pursue a keto diet. They're advantageous, convenient, simple to-make treats that meet the eating regimen's macronutrient proposals — low in carbs, high in fat. These fat bomb plans are ordinarily no-heat, solidified treats 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 possess a flavor like solidified cheesecake nibbles. Their surface helps me to remember frozen yogurt!

Regardless of whether you're searching for brisk nibble thoughts for weight reduction or simply attempting to eat more beneficial, these fat bombs are a convenient sweet treat that is anything but difficult to make.

Also try our recipe Apple Cinnamon Energy Balls

Lemon Cheesecake Fat Bombs With Cream Cheese #keto #snacks

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.


  • 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)


  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.

Read more our recipe : Foolproof Chocolate Fudge

Source : https://bit.ly/2GDXEDl

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