These Lemon Cheesecake Keto Fat Bombs are the perfect little bite when you need a refreshing, low-carb treat! They capture the tangy, sweet flavor of lemon cheesecake in an easy, no-bake, keto-friendly format. I love making fat bombs like these Lemon Cheesecake Keto Fat Bombs because they’re incredibly simple, require just a few ingredients, and are great for satisfying sweet cravings while sticking to a keto or low-carb plan. They’re wonderfully refreshing, making them perfect for spring or summer snacking!
Why You’ll Love These Lemon Cheesecake Keto Fat Bombs
- Keto & Low-Carb: Perfectly designed for a ketogenic lifestyle, with minimal carbs.
- Easy No-Bake Recipe: No oven required! Just mix, roll, coat, and chill.
- Refreshing Lemon Flavor: Bright, tangy lemon zest and juice provide a lovely cheesecake-like taste.
- Simple Ingredients: Made with common keto pantry staples like cream cheese, almond flour, and coconut oil/butter.
- Perfect Portable Snack: Easy to store and grab for a quick boost of healthy fats.
Ingredients for Lemon Cheesecake Keto Fat Bombs
Here’s what you’ll need to make these easy keto treats. The full list with measurements is in the recipe card below.
Fat Bomb Base
- Cream cheese (Dairy)
- Coconut oil or unsalted butter (Fat)
- Almond flour, super fine (Nut Flour)
- Swerve (or other keto-friendly granular sweetener) (Sweetener)
- Fresh lemon juice (Acid/Flavoring)
- Lemon zest (Flavoring)
- Vanilla extract (optional) (Flavoring)
Coating
- Shredded unsweetened coconut (Coating)
- Swerve (or other keto-friendly powdered sweetener) (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the bright lemon flavor of these Lemon Cheesecake Keto Fat Bombs, but here are some fun variations:
- Different Citrus: Use lime zest and juice instead of lemon for a key lime pie vibe.
- Add Berries: Fold in a few crushed freeze-dried raspberries or strawberries into the mixture before rolling (use sparingly to keep carbs low).
- Different Coating: Roll the balls in chopped nuts (like pecans or walnuts), hemp seeds, or sugar-free chocolate shavings instead of coconut.
- Add Spices: Mix in a pinch of ground ginger or cardamom for extra warmth.
- Chocolate Lemon: Add a tablespoon of unsweetened cocoa powder to the dough and roll in cocoa or chocolate shavings.
How to Make Lemon Cheesecake Keto Fat Bombs
Let me show you how incredibly simple it is to make these Lemon Cheesecake Keto Fat Bombs:
Prep and Soften
- First, I allow the cream cheese and the coconut oil (or butter) to sit at room temperature for a bit to soften. This makes mixing much easier!
- I line a small baking sheet or plate with parchment paper – this will hold the finished fat bombs. I also make sure I have space in my freezer for it.
Make the Dough
- In a medium bowl, I combine all the ingredients for the fat bomb base except the shredded coconut: softened cream cheese, softened coconut oil (or butter), almond flour, Swerve (or other keto sweetener), fresh lemon juice, lemon zest, and vanilla extract (if using).
- I mix everything together (a fork or spatula works well) until a thick, cohesive dough forms.
- I place this bowl in the freezer to refrigerate for about 10 minutes. This helps firm up the dough slightly, making it easier to roll.
Shape and Coat the Fat Bombs
- While the dough chills, I prepare the coating. I sift the shredded coconut and 1 teaspoon of sweetener onto a shallow plate.
- I remove the slightly chilled dough from the freezer.
- Using a small cookie scoop (about 1 tablespoon size) or my hands, I form golf-ball-sized (or slightly smaller) balls with the dough.
- I roll each ball into the shredded coconut mixture until it’s nicely coated all over.
- I arrange the coated fat bombs on the prepared parchment-lined baking sheet.
Freeze and Store
- I place the baking sheet with the Lemon Cheesecake Keto Fat Bombs into the freezer for 10 to 30 minutes, just to let them firm up initially.
- Store in fridge or freezer
Tips and Tricks for the BEST Keto Fat Bombs
Here are my secrets for making these Lemon Cheesecake Keto Fat Bombs truly exceptional:
- Use Softened Ingredients: Ensure cream cheese and coconut oil/butter are properly softened for smooth mixing.
- Super-Fine Almond Flour: This provides the best texture, less grainy than almond meal.
- Chill Dough Briefly: Chilling the dough for 10 minutes makes it less sticky and easier to roll into balls.
- Adjust Sweetener: Taste the dough (before adding raw egg, if you were using one – this recipe doesn’t) and adjust the keto sweetener to your preference. Sweetness levels can vary between brands.
- Unsweetened Coconut: Make sure to use unsweetened shredded coconut for the coating to keep it keto-friendly.
How to Serve
These Lemon Cheesecake Keto Fat Bombs are perfect served:
- As a Snack: A quick and easy way to boost fat intake and satisfy cravings on a keto diet.
- For Dessert: A light, refreshing, sugar-free dessert option.
- With Coffee or Tea: A lovely little treat alongside your favorite warm beverage.
Serve chilled directly from the refrigerator or freezer.
Make Ahead and Storage
These fat bombs are perfect for making ahead! Store the finished Lemon Cheesecake Keto Fat Bombs in an airtight container:
- Refrigerator: Keep them in the fridge for up to 1 week.
- Freezer: For longer storage, keep them in the freezer for up to 1-2 months. They are delicious straight from the freezer!
FAQs about Lemon Cheesecake Keto Fat Bombs
- What other keto-friendly sweeteners can I use?
- You can substitute Swerve with other granular erythritol blends, monk fruit sweetener, or allulose, adjusting the amount based on the sweetener’s sweetness level compared to sugar.
- Can I make these nut-free?
- Substitute the almond flour with sunflower seed flour or more shredded coconut (though the texture will change). Ensure your coconut oil/butter choice fits any allergies.
- Why are they called “fat bombs”?
- “Fat bombs” are small, high-fat, low-carb snacks popular on the ketogenic diet to help meet daily fat intake goals and provide energy.
Enjoy these easy, refreshing, and perfectly keto-friendly Lemon Cheesecake Keto Fat Bombs! They’re a delightful guilt-free treat.
Print
Lemon Cheesecake Keto Fat Bombs
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 fat bombs 1x
- Category: Snack, Dessert, Keto, Low Carb, No-Bake
- Cuisine: American
Description
These low carb, keto fat bombs are an easy, no-bake frozen treat you can make with simple ingredients. They taste like lemon cheesecake, coated in sweet coconut!
Ingredients
Scale
For the Fat Bomb Mixture:
- 6 oz (170g) cream cheese, softened to room temperature
- 2 oz (60g) coconut oil or unsalted butter, softened to room temperature
- 1/2 cup superfine almond flour
- 1 oz (30g, approx. 2 tablespoons) Swerve confectioners’ sweetener (or other powdered keto-friendly sweetener), plus 1 teaspoon for coating
- 2 teaspoons fresh lemon juice
- Zest from 1/2 lemon
- 1 teaspoon vanilla extract (optional)
For the Coconut Coating:
- 1 cup shredded unsweetened coconut
- 1 teaspoon Swerve confectioners’ sweetener (or other powdered keto-friendly sweetener)
Instructions
- Soften Cream Cheese & Coconut Oil/Butter: Ensure the cream cheese and coconut oil (or butter) are softened to room temperature for easy mixing.
- Combine Fat Bomb Ingredients: In a medium bowl, combine the softened cream cheese, softened coconut oil (or butter), almond flour, 2 tablespoons Swerve (or other sweetener), fresh lemon juice, lemon zest, and vanilla extract (if using).
- Mix Dough: Mix well with a spoon, spatula, or electric mixer until a thick, cohesive dough forms.
- Initial Chill: Refrigerate the dough mixture for 10 minutes in the freezer to make it easier to handle.
- Prepare Coconut Coating: While the dough chills, combine the shredded unsweetened coconut and 1 teaspoon of Swerve (or other sweetener) in a shallow plate or bowl. Mix well.
- Form Balls: Remove the chilled dough from the freezer. Using a small cookie scoop (about 1 tablespoon size) or your hands, form the dough into small, golf-ball sized balls.
- Coat Balls: Roll each dough ball in the sweetened shredded coconut mixture until evenly coated.
- Arrange and Freeze: Place the coated fat bombs on a baking sheet lined with parchment paper. Freeze for 10 to 30 minutes, or until firm.
- Serve and Store: Enjoy immediately or store in an airtight container in the refrigirator or freezer.
Notes
- Cream Cheese/Coconut Oil: Softening these ingredients makes mixing much easier.
- Almond Flour: Use superfine blanched almond flour for the best texture.
- Sweetener: Swerve confectioners’ style or another powdered erythritol/keto-friendly sweetener works best. Adjust the amount to your taste.
- Chilling: The initial chill helps make the sticky dough easier to roll. The final freeze sets the fat bombs.
- Storage: Store these fat bombs in an airtight container in the refrigerator (for slightly softer texture) or freezer (for firmer texture) for up to 1-2 weeks.