Go Back
Keto Cheesecake Fat Bombs

Keto Cheesecake Fat Bombs

Keto cheesecake fat bombs with 2g net carbs and no baking. Creamy lemony cheesecake bites ready in 10 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1/3 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice fresh
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 cup pecans finely chopped, for coating

Method
 

  1. **Blend.** In a bowl, beat softened cream cheese and butter with a mixer until completely smooth.
  2. **Sweeten.** Add powdered erythritol, vanilla, lemon juice, lemon zest, and salt. Beat until fluffy.
  3. **Portion.** Scoop heaping tablespoons into silicone molds or onto a parchment lined tray.
  4. **Roll.** If using a tray, scoop and roll into balls then roll in chopped pecans.
  5. **Freeze.** Freeze 2 hours until firm.
  6. **Serve.** Pop out of molds. Let soften at room temp for 5 minutes before eating. Store in freezer.

Notes

Use full fat cream cheese and butter at room temperature so they blend smoothly. Use powdered sweetener for the smoothest texture. Granulated can stay gritty. Store fat bombs in the freezer for up to 1 month.