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Low-Carb Cheesecake Fat Bombs

Creamy no-bake cheesecake bites made with cream cheese, butter, coconut oil, and a touch of lemon.
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Prep Time 15 minutes
Servings: 12 fat bombs
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 ounces cream cheese, softened
  • 3 tbsp unsalted butter, softened
  • 2 tbsp coconut oil, softened
  • 1/3 cup powdered keto sweetener
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • Pinch of salt
  • 1/3 cup finely chopped pecans or unsweetened shredded coconut

Method
 

  1. Place the softened cream cheese, butter, and coconut oil in a mixing bowl.
  2. Beat the ingredients until smooth and creamy, scraping the bowl as needed.
  3. Add the powdered sweetener, vanilla, lemon zest, lemon juice, and salt. Beat again until evenly combined.
  4. Cover the mixture and refrigerate it for about 30 minutes, or until firm enough to shape.
  5. Scoop the mixture into 12 small portions and gently roll each one into a ball. Coat them with pecans or coconut.
  6. Refrigerate for another 30 minutes before serving so the fat bombs become firm.