Lemon Cheesecake Keto Fat Bombs Recipe

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INGREDIENTS

  • 6 oz (170g) cream cheese
  • 2 oz (60g) coconut oil or salted butter
  • 1/2 cup almond flour, super fine
  • 1 oz (30g) granular swerve sweetener (approx. 2 tablespoons) + 1 teaspoon for mixing with shredded coconut
  • 2 teaspoons fresh lemon juice
  • Zest from 1/2 lemon
  • 1 teaspoon vanilla extract, optional
  • 1 cup shredded unsweetened coconut

DIRECTIONS

  1. Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften.
  2. Combine all ingredients except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.
  3. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the fat bombs for 10 to 30 minutes.
  4. Enjoy immediately or store in the fridge or freezer in an air-tight container!

Recipe source: http://eatwell101

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