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Easy Lemon Cheesecake Bombs

Increase your healthy fats with a cool, citrus zest. Simple, no-bake lemon cheesecake fat bombs are easy to make:

  • Mix, freeze, pop out or store.

This dessert recipe is almost zero carb, very high fat, firm to the touch and perfectly portable.

 

Easy Lemon Bombs

Lemon Cheesecake Fat Bombs

Per Serving: 106 calories, .25 net carbs

Servings: 12

 

Ingredients

1/4 c coconut oil, melted

4 tbsp unsalted butter, softened

4 oz cream cheese, softened

1 tbsp lemon zest, finely grated

1 tsp lemon juice

lemon extract, optional

stevia (or equiv), to taste

 

Directions

Blend all ingredients with a hand mixer until smooth.

Pour into cupcake liners, tins or molds.

Freeze until firm ‐ at least a few hours, preferably overnight.

Sprinkle with lemon zest.

 

Nutrition

Per Serving: 106 Calories; 11g Fat (96.5% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber.

 

Click to print or save this recipe:

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Special Ingredients

--recipe post draft

De-Bittered Stevia has no unpleasant aftertaste. This blend has none of the characteristic bitterness of typical stevia sweeteners.

Zero carb and zero glycemic impact.

 

Organic Coconut Oil

Organic coconut oil burns fat rapidly. Fats from coconut oil aren’t stored. Instead, they’re used immediately for energy.

Coconut oil stays fresh up to two years, has a nice buttery flavor, and is one of the healthiest choices for cooking or baking.

 

Lemon Zest Cheesecake Recipe

Make It Even Easier

Muffin tins, ice cube trays and candy molds make excellent easy-store, pop-out fat bomb containers.

 

Shift the Flavor

Use colorful lime or orange zest instead of expected lemon.

 

Add Crunch

Add texture to your lemon cheesecake squares with chopped nuts, shredded coconut or low carb dark chocolate chips.

 

Lemon Cheesecake Bombs Recipe

 

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Category: Recipes