These lemon cream cheese fat bombs are tangy, silky little bites that taste like frozen lemon cheesecake. Butter and cream cheese whip together with pure lemon extract and granular stevia until light and fluffy. Scoop, freeze, and a dozen fat bombs are ready whenever a citrus craving strikes.
Craving something sweet, creamy, and tangy without derailing your low-carb lifestyle? Look no further! These Lemon Cream Cheese Fat Bombs are your new best friend. They’re ridiculously easy to make, bursting with bright lemon flavor, and deliver that perfect cheesecake-like satisfaction in one tiny, powerful bite. Keep a batch in the freezer for an instant keto-friendly dessert or a quick energy boost whenever you need it!
Ingredients
• 1/2 cup / 113g (4 oz) unsalted butter, softened
• 1 cup / 226g (8 oz) cream cheese, softened
• 1/2 teaspoon / 2.5 ml pure lemon extract
• 3/4 cup / 150g (5.3 oz) granular Stevia
Instructions
1. Preparation
2. In a large bowl, combine the softened unsalted butter, softened cream cheese, pure lemon extract, and granular Stevia. Using an electric hand mixer, beat on medium-high speed for 2-3 minutes until the mixture is completely smooth, light, and fluffy. Scrape down the sides of the bowl as needed.
3. Line a baking sheet or large plate with parchment paper. Using a small cookie scoop or two teaspoons, portion out the cream cheese mixture into 12 even-sized balls and arrange them on the prepared sheet.
4. Place the baking sheet in the freezer for at least 2 hours, or until the fat bombs are completely firm to the touch. Once frozen solid, transfer them to an airtight container or freezer-safe bag for storage. Serve directly from the freezer for the best texture.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 134
• Total Fat: 14.5g
• Total Carbohydrates: 0.8g (0.03 oz)
• Dietary Fiber: 0g
• Net Carbs: 0.7g (0.02 oz)
• Protein: 1.3g
Pro Tips
• Ensure your butter and cream cheese are truly at room temperature. This is crucial for achieving a silky-smooth, lump-free texture.
• Feel free to swap the lemon extract for vanilla or almond extract. You can also add 1 teaspoon (5 ml / 0.2 fl oz) of fresh lemon zest for an extra pop of citrus flavor.
• For added texture, gently fold in 1/4 cup (960 ml) of toasted shredded coconut or finely chopped pecans after mixing.
• A small cookie scoop (about 1 tablespoon / 15 ml / 0.5 fl oz size) makes portioning the fat bombs quick, easy, and uniform.
FAQ
Q: What are lemon cream cheese fat bombs
A: They are sweet, creamy, and tangy low-carb treats perfect for a keto lifestyle. Made with butter, cream cheese, lemon extract, and Stevia, they offer a cheesecake-like satisfaction in a single bite.
Q: How do I store these keto fat bombs
A: For best results, store them in an airtight container or a freezer-safe bag in the freezer. They should be served directly from the freezer to maintain their firm, creamy texture.
Q: Can I customize the flavor of these fat bombs
A: Absolutely. You can swap the lemon extract for vanilla or almond extract. For an extra pop of citrus, add 1 teaspoon (5 ml / 0.2 fl oz) of fresh lemon zest. You can also fold in toasted coconut or chopped pecans for added texture.
Q: Why are my fat bombs lumpy
A: Lumpiness is usually caused by the butter and cream cheese being too cold. Ensure both ingredients are fully softened to room temperature before mixing to achieve a silky-smooth, lump-free texture.
Pro Tips
- Make sure the butter and cream cheese are truly at room temperature before mixing – this is crucial for a silky-smooth, lump-free texture.
- Beat the mixture on medium-high speed for 2-3 minutes until it is completely smooth, light and fluffy, scraping down the sides of the bowl as you go.
- Use a small cookie scoop (about 1 tablespoon) to portion the 12 fat bombs quickly and uniformly onto a parchment-lined sheet.
- Freeze the fat bombs for at least 2 hours until completely firm, then transfer them to an airtight container or freezer-safe bag and serve them directly from the freezer.
- Swap the lemon extract for vanilla or almond extract, add a teaspoon of fresh lemon zest for extra citrus pop, or fold in 1/4 cup of toasted shredded coconut or finely chopped pecans for texture.
Frequently Asked Questions
How should I store these lemon cream cheese fat bombs?
Once they are frozen solid, move them to an airtight container or freezer-safe bag and keep them in the freezer. They have the best texture when served directly from the freezer.
Can I make these in a different flavor?
Yes – replace the lemon extract with vanilla or almond extract for a whole different profile. A teaspoon of fresh lemon zest boosts the citrus, and 1/4 cup of toasted shredded coconut or chopped pecans adds texture.
Why is my fat bomb mixture lumpy?
The butter or cream cheese was probably still cold. Both need to be truly at room temperature before you beat them, so the mixture turns out silky and smooth.
Are these fat bombs keto-friendly?
Each of the 12 fat bombs has 134 calories, 14.5g fat, 1.3g protein and 0.8g carbs – about 0.7g net carbs each.
Recipe card below.
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Lemon Cream Cheese Fat Bombs
Ingredients
Method
- Preparation
- In a large bowl, combine the softened unsalted butter, softened cream cheese, pure lemon extract, and granular Stevia.
- Using an electric hand mixer, beat on medium-high speed for 2-3 minutes until the mixture is completely smooth, light, and fluffy. Scrape down the sides of the bowl as needed.
- Line a baking sheet or large plate with parchment paper.
- Using a small cookie scoop or two teaspoons, portion out the cream cheese mixture into 12 even-sized balls and arrange them on the prepared sheet.
- Place the baking sheet in the freezer for at least 2 hours, or until the fat bombs are completely firm to the touch.
- Once frozen solid, transfer them to an airtight container or freezer-safe bag for storage.
- Serve directly from the freezer for the best texture.
