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.