Keto Lemon Cheesecake Fat Bombs Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(9 reviews)
Keto Lemon Cheesecake Fat Bombs
Zylo Recipes

Description

Imagine a bite-sized indulgence that marries the bright, tangy flavor of lemon with the rich, creamy texture of cheesecake. These delightful treats are the perfect way to satisfy your sweet cravings while keeping things light and refreshing. Each bite is a burst of zesty lemon, perfectly balanced by the smooth, decadent cheesecake filling.

The texture is unbelievably creamy, melting in your mouth with every taste. And just when you thought it couldn't get any better, a delicate, toasted crumb adds a delightful crunch and nutty flavor that elevates these little desserts to a whole new level of deliciousness. These are wonderful as a refreshing snack or a palate-cleansing dessert after a meal.

Made with just a few simple ingredients, they're incredibly easy to prepare. The secret to their perfect texture lies in the freezing process. These zesty bites are meant to be kept frozen, which not only helps them retain their shape but also keeps them fresh for longer.

Simply pop them into the freezer until they're firm, then transfer them to an airtight container or freezer bag. When you're ready to enjoy, let them thaw for just a few minutes to soften slightly. What makes these cheesecake bites so special is their versatility.

Feel free to get creative and customize them to your liking. For a burst of fruity freshness, try mixing in some chopped strawberries, blueberries, or raspberries. Or, swirl in a spoonful of your favorite fruit spread for an extra layer of flavor.

You can even add some freeze-dried fruit for an intense, concentrated taste. The possibilities are endless! Whether you're looking for a guilt-free treat or a delightful way to end a meal, these lemon cheesecake bites are sure to become a new favorite.

Preparation Time

Prep Time
1 h 45 min
Cook Time
5 min
Total Time
1 h 50 min

Nutrition Information

Per 1 Bomb serving
C
Calories
220 Kcal

C
Carbs
2 g
Fi
Fiber
0 g
Sugar
1 g

P
Protein
2 g

C
Fats
22 g
Saturated Fats 14 g
Unsaturated Fats 6 g

Cholestrol 60 mg
Sodium 50 mg
Potassium 20 mg
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Ingredients

    1.
    Cream cheese
    Cream cheese
    0.33 cup
    2.
    Butter
    Butter
    0.33 cup
    3.
    Allulose, powdered
    Allulose, powdered
    5 tbsp
    4.
    Lemon juice
    Lemon juice
    1 tbsp
    5.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    6.
    Turmeric, ground
    Turmeric, ground
    0.13 tsp
    7.
    Butter Salted
    Butter Salted
    1 tbsp
    8.
    Almond flour
    Almond flour
    0.25 cup

Instructions

    1.
    To a large bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until the mixture is creamy. Set the bowl aside.
    2.
    To a small bowl, add 4 tbsp sweetener, lemon juice, and lemon zest. Whisk until the sweetener has dissolved. Add it to the butter and cream cheese mixture.
    3.
    To the large bowl with all the components, add the turmeric powder. Beat until the mixture is creamy and light yellow. Transfer the bowl to the freezer for 1 hour.
    4.
    While the cheesecake mixture sets, prepare the crumb. To a small pan over medium heat, melt the salted butter. Add the almond flour and stir for a couple of minutes until it becomes golden. Mix in 1 tbsp of sweetener and set the pan aside to cool completely.
    5.
    Line a tray or plate with parchment paper. Take the cheesecake mixture out of the freezer and use a cookie scoop to portion it into 6 bombs. Transfer the cheesecake scoops onto the lined tray/plate.
    6.
    Transfer the bombs to the freezer for 30 minutes to set. Take them out of the freezer and roll them in the crumb using 2 spoons. Return them back to the lined tray/plate, and freeze them until they're rock hard. Transfer them to an airtight container or ziplock bag.