KETO RECIPE: Coconut & Lemon Cheesecake Fat Bombs
If you are looking for a keto friendly dessert or refreshing snack, these fat bombs are the way to go! Not to mention they are great to make and store in the freezer to grab when you want. I love having options (who doesn't?!), so I decided to make half the batch lemon flavor and half the batch coconut flavor. That's what is so great about this simple recipe is you can add anything you like: berries, nuts...but next up I want to try chocolate peanut butter - mmm!
Ingredients
- 1 8 oz package Cream Cheese Room Temperature
- 1/4 cup Butter Room Temperature
- 1/4 cup Coconut Oil
- 12-15 drops Liquid Stevia
- 2 tbsp Fresh Lemon Juice **Optional
- 1/2 cup Unsweetened Dried Coconut Flakes **Optional
Tools:
- Silicon Baking Sheet or Muffin Tin
- Hand Mixer
Instructions
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***Major key***Let your cream cheese & butter come to room temperature! Otherwise you will have some chunky lookin' fat bombs and everything won't blend together.
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In a medium mixing bowl add cream cheese, butter & coconut oil - blend together with the hand mixer on medium - high speed until creamy and smooth.
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Add your stevia in small batches to not over sweeten. Adjust to your liking.
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If making two flavors (like me) divide the mixture into two bowls, and add lemon to one and coconut to the other and mix together until combined! Get creative and add as little or as much in as you want!
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Scoop mixture into silicone molds & place in the freezer until solid! Once solid remove from the mold and add to a container and keep frozen until you're ready to eat it, they will melt!
