Description
These lemon coconut cheesecake blossoms are creamy, zingy, and so delicious! An easy no-bake, keto-friendly treat featuring a lemon cheesecake ball rolled in coconut and topped with a chocolate kiss.
Ingredients
Scale
For the Cheesecake Balls:
- 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 coconut flour
- 1 oz (30g, approx. 2 tablespoons) Swerve confectioners’ sweetener (or other powdered keto-friendly sweetener)
- 2 teaspoons fresh lemon juice
- Zest from 1/2 lemon
- 1 teaspoon vanilla extract (optional)
For the Coconut Coating & Topping:
- 1 cup shredded unsweetened coconut
- 1 teaspoon Swerve confectioners’ sweetener (or other powdered keto-friendly sweetener)
- 16 Keto dark chocolate kisses (such as ChocZero) or pieces of sugar-free dark chocolate (or regular chocolate kisses if not strictly keto)
Instructions
- Soften Ingredients: Ensure the cream cheese and coconut oil (or butter) are softened to room temperature for easy mixing.
- Combine Cheesecake Ingredients: In a medium bowl, combine the softened cream cheese, softened coconut oil (or butter), coconut flour, 2 tablespoons Swerve (or other sweetener), fresh lemon juice, lemon zest, and vanilla extract (if using). Mix well with an electric mixer or a sturdy spatula 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 and Coat Balls: Remove the chilled dough from the freezer. Using a small cookie scoop (about 1-inch or 1.5 tablespoons) or your hands, form the dough into 16 equal-sized balls. Roll each dough ball in the sweetened shredded coconut mixture until evenly coated.
- Arrange on Baking Sheet: Place the coated balls on a baking sheet lined with parchment paper or wax paper.
- Add Chocolate Kiss: Gently press one keto dark chocolate kiss (or chocolate piece) into the center of each coconut-coated ball. Slight cracks around the chocolate are normal.
- Final Chill: Refrigerate the assembled Lemon Cheesecake Blossoms for 10 to 30 minutes, or until firm and ready to serve.
- Serve or store
Notes
- Softened Ingredients: Using softened cream cheese and coconut oil/butter is key for a smooth dough.
- Coconut Flour: Coconut flour is very absorbent. Ensure you measure correctly. Do not substitute almond flour 1:1.
- Sweetener: Use a powdered keto-friendly sweetener for the best texture. Adjust amount to taste.
- Chocolate: Use keto-friendly chocolate kisses or chopped sugar-free chocolate bars to keep the recipe keto. Regular chocolate kisses can be used if not following a strict keto diet.
- Chilling: Chilling firms up the blossoms. The initial chill makes the dough easier to roll.
- Storage: Store these blossoms in an airtight container in the refrigerator for up to a week or in the freezer for longer storage. They are best served chilled.