Coconut, lemon and cream cheese are a match made in heaven!
Our keto coconut lemon fat bombs with cream cheese are perfect for effortless entertaining as you can make a big batch and keep them in the freezer.
Coconut is fantastic in keto desserts and these fat bombs are no exception. Decadent and creamy, punctuated with lemon zest and juice, they are the perfect keto snack or after dinner refreshing dessert.
Fat bombs are one of my go-to keto desserts and this recipe was inspired by my Easy Keto Cheesecake Fat Bombs.
Table of Contents
What Are Keto Fat Bombs?
A keto fat bomb is a sugar-free, low-carb, high-fat food that you can eat anytime. They're great as an afternoon or evening snack, dessert or simply when you're craving something sweet.
Fat bombs are usually made up of healthy fats, such as coconut oil and almond butter. They can also contain proteins like Greek yogurt or egg whites to make them more filling.
For instance, keto fat bombs might be made from cream cheese, coconut oil and cocoa powder. Another example is that they might be made from cream cheese, heavy whipping cream and erythritol or stevia for a sweetener.
Keto Lemon Cream Cheese Fat Bombs
Keto cream cheese lemon fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. These cream cheese lemon bites are keto fat bombs you'll want to make over and over and keep in your fridge for afternoon treats.
Why Eat Fat Bombs on Keto?
Fat bombs are high-fat, low-sugar bite-sized balls without a high number of carbs. They're great to eat after a meal and to snack on in between. They're also perfect as a high-energy meal before or after your workouts!
And best of all? They're totally DELICIOUS!
The ketogenic diet is a low-carb, high-fat diet that can help you lose weight and improve your health. Fat bombs work well on keto because they're made of healthy fats like coconut oil, butter, and low-carb sweeteners like erythritol. They are the perfect snack for anyone on a keto diet because they combine healthy fats with protein to keep you feeling full.
Is Cream Cheese Keto?
Cream cheese is a dairy product that contains about 8 grams of carbs per 100 grams. It also has 7 grams of fat and 5-grams of protein, as well as around 80 calories.
The fat content in cream cheese is mostly made up of saturated fats, with a small amount of polyunsaturated and monounsaturated fats. This makes it a great choice for the keto diet. It also has a slight sweetness that makes it ideal for keto desserts where you can't use sugar.
Ingredients (Makes 15 Fat Bombs)
To make this cream cheese fat bombs recipe you'll need:
- Cream cheese
- Shredded coconut
- Coconut oil
- Coconut flour
- Erythritol powder
- Lemon (zest and juice)
- Vanilla extract
Steps for Keto Lemon Fat Bombs
To get started, prepare a freezer-proof container or tray and line it with parchment paper. A chopping board or baking pan will work fine.
Next, grab a bowl and combine the cream cheese, coconut oil, coconut flour, erythritol, lemon zest, lemon juice and vanilla extract. Work the mixture until you get a dough.
Place the dough in the freezer for 10 minutes to help it set and then shape the dough into 15 bite-sized balls.
Prepare another bowl with shredded coconut and roll each of the fat bomb balls until they're evenly covered.
Finally, place the fat bombs onto the freezer-proof surface and place them in the freezer for about 30 minutes. Serve cold or store them in the fridge or freezer.
How Long Can You Keep Keto Fat Bombs?
Simply place the lemon fat bombs in a Ziploc bag or an air-tight container and keep them in the refrigerator or freezer. They'll keep for up to a week in the fridge and several weeks in the freezer.
Keto Coconut Lemon Fat Bombs
Ingredients
- 8 oz Cream Cheese
- 1 cup Shredded Coconut unsweetened
- ¼ cup Coconut Oil
- ⅓ cup Coconut Flour
- 3 tablespoon Erythritol powder
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
Instructions
- Start by lining a freezer-proof surface (like a chopping board or a baking pan with parchment paper and set aside).
- Combine the cream cheese with coconut oil, coconut flour, erythritol, lemon juice, lemon zest and vanilla extract. Mix well to get a dough.
- Place in the freezer for 10 minutes and then shape into 15 bite-sized balls
- Prepare a bowl with the shredded coconut. Roll the balls into the shredded coconut, making sure to cover all sides evenly.
- Place on the prepared surface and freeze for about 30 minutes.
- Serve cold or store in the fridge or freezer.
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