Fat bombs are nibble estimated snacks prominent among the individuals who pursue a keto diet. They're helpful, versatile, simple to-make treats that meet the eating routine's macronutrient suggestions low in carbs, high in fat.
These lemon cheesecake fat bombs are nibble measured solidified treats made with cream cheddar, spread, lemon juice, and a sans sugar. Keto, low carb, and gluten free.
- 6 ounces cream cheese
- 4 tablespoons salted butter
- 3 tablespoons (1 1/2 ounces) granular swerve sweetener
- 2 tablespoons lemon juice
- 1 tablespoon finely grated lemon zest optional
- Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
- In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
- In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
- Add cream cheese and butter to the bowl with the lemon juice mixture. Use an electric hand mixer on low speed to beat until well-mixed.
- Divide the batter into 16 round silicone molds. Freeze for several hours until completely solid, before serving. Store leftovers in the freezer.
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