• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Montana Kitchen
  • Recipe Index
    • Recipes
    • Dessert
    • Snacks
    • Breakfast
    • Main Dishes
    • Candy
    • Drinks
    • Side Dishes
    • Make It Yourself
  • Trim Healthy Mama Coaching
  • Members
    • Sign Up
    • Account
  • Shop
  • No-Cheat Bootcamp
go to homepage
Homepage link
  • About Me
  • Recipe Index
    • Recipes
    • Dessert
    • Snacks
    • Breakfast
    • Main Dishes
    • Candy
    • Drinks
    • Side Dishes
    • Make It Yourself
  • Privacy Policy
  • Contact
  • Members
    • Sign Up
    • Account
  • Shop
×

Lemon Cheesecake Keto Fat Bombs

April 22, 2019 By Sarah Hardy 25 Comments

Jump to Recipe

We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.

Save for Later!

6.6Kshares
  • Facebook 1.5K

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. These lemon cheesecake bites are keto fat bombs you’ll want to make over and over and keep in your fridge for afternoon treats. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts!

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. These lemon cheesecake bites are keto fat bombs you'll want to make over and over and keep in your fridge for afternoon treats. #ketolemon #lowcarbcheesecake

This mini lemon cheesecakes are healthy for you, but you won’t believe it when you take your first bite. It’s almost impossible to believe that anything tasting as good as these tart, yet creamy and sweet keto lemon bites could be good for you.

But they are.

Loaded with healthy fats, fresh lemon juice, and coconut these little lemon cheesecake keto fat bombs can be enjoyed without guilt. Plus, they are already portioned out for you!

These mini lemon cheese cake bites are light tasting, decadent treat. Creamy, with just the right balance of tart and sweet, these are great for spring luncheons, parties, and even picnics! (Just be sure to take them frozen, so they will stay cold for the duration of the picnic.)

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

What Are Keto Fat Bombs?

It you’re wondering what keto fatbombs are, the quick answer is: DELICIOUS.

The slightly longer answer is that they are high fat, low protein, no carb, bite-sized treat that helps those who want to stay in fat burning mode keep their body nourished with enough good-for-you fats.

They can be either sweet or more savory, but the one thing all keto fat bomb recipes have in common is that they are heavy on the healthy fats and little else. Each ingredient has been carefully chosen.

Their high fat content also helps you feel more full longer, so they are a wonderful solution to hunger and cravings. Just grab 2 and be on your way!

While not essential the keto or low carb way of life, they are a great way to indulge without over doing it and get that fat in.

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

No Bake Lemon Cheesecake Bites

If you’re a cheesecake lover (like me!), you’re going to love how simple this recipe is. You can be enjoying your no-bake mini lemon cheesecakes in a little over an hour.

And the only reason it takes that long is because your keto lemon bites need to chill in the freezer after you make them.

You’re basically making a no bake low carb lemon cheesecake and rolling it into balls instead of serving it by the slice. So simple! 

If you love the ease of this recipe, be sure to try the no bake frozen strawberry cheesecake bites with chocolate, too.

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

How To Make Lemon Cheesecake Keto Fat Bombs

Making these no bake cheesecake lemon keto fatbombs isn’t hard.

No Bake Low Carb Lemon Cheesecake Bites

All you do is mix together your cream cheese and butter in a mixing bowl. Add in the vanilla and lemon juice, mixing it all together well. 

Fresh lemon is going to add such a light, refreshing, tart taste to offset the sweet and fat in the recipe. You could also try lime here; both are perfect! Use a light hand when measuring your vanilla and lemon juice so you don’t end up with mushy cheesecake batter and too soft fat bombs.

Be sure to use full fat cream cheese, no spreads or low fat options. The same with your butter: full fat, no spreads or low fat options accepted!

Fold your almond flour, sweetener, and coconut flakes until your mix is a dough like consistency.

This recipe uses erythritol as its primary sweetener, but you could also use Gentle Sweet, (just not quite as much).

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

Making Easy Keto Fat Bombs

Next up, freeze the dough for ten minutes. You want it nice and cold so it’s easy to work with when you roll the cheesecake balls.

Use a dough scoop or your hands to roll the dough into 1″ balls. Once they’re all made, roll them in a mix of low carb confectioner’s “sugar” and coconut flakes and that’s it. 

A dash of lemon zest in the coating would add some lovely color and a tart flavor; only add this if you crave the sour tartness of lemon and don’t use too much or it will be bitter. (Here is an awesome zester!)

If you’d like, you can add a drop of yellow coloring to the powdered sweetener to make them more festive if you’re serving them for a special occasion.

Place your mini lemon cheesecake bites onto the cookie sheet and freeze them for an hour. This step is important so they don’t stick to each other when you store them.

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

How To Keep Keto Fatbombs

Once you’ve waited an hour for your keto lemon bites to harden, it’s time to put them into airtight storage.

If you like your fat bombs nice and firm, go ahead and store them in a freezer bag or other container in your freezer. This way they’ll almost be low carb lemon cheesecake ice cream bites.

However, if you enjoy your lemon cheesecake bites a little creamier, you can keep them in an airtight box in the fridge.

Be sure to check out these Chocolate Coffee Fat Bombs (ok, technically a truffle recipe, but pretty much a fat bomb)!

And these Everything Cheese Fat Bombs!

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts! #ketolemon #lowcarbcheesecake

Continue to Content
Yield: 10

Lemon Cheesecake Fat Bombs

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and stay eating well. These lemon cheesecake bites are keto fat bombs you'll want to make over and over and keep in your fridge for afternoon treats. #ketolemon #lowcarbcheesecake

Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and eat well. This keto fat bombs recipe is about to become one of your all time favorite low carb lemon desserts!

Prep Time 10 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1/4 cup Cream Cheese, softened
  • 1/4 cup Softened Butter
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Vanilla
  • 1/2 Cup Almond Flour
  • 2 Tablespoons Erythritol
  • 3 tablespoons Gentle Sweet (or Confectioner’s Swerve), Divided
  • 1 Cup Unsweetened Shredded Coconut, Divided

Instructions

  1. In a medium bowl, cream the softened cream cheese and butter.
  2. Add vanilla and lemon juice and stir well.
  3. Fold in almond flour, erythritol, 1.5 tablespoons confectioners’ sugar and 1/2 cup coconut until mixture forms a nice dough.
  4. Place mixture in the freezer for 10 minutes
  5. Remove from the freezer and using a cookie scoop, roll into small balls (about 1”)
  6. In a smaller bowl, add remaining coconut and confectioners’ sugar. Mix well. Roll each ball in the coconut mixture.
  7. Place back in the freezer for one hour.
  8. Store in an airtight container in the refrigerator for up to one week.

Notes

You can use all Gentle Sweet in place of the erythritol, but only use 1 Tablespoon (or a bit more) in place of the 2 Tablespoons.

If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nature's Eats Blanched Almond Flour, 32 Ounce
    Nature's Eats Blanched Almond Flour, 32 Ounce
  • Trim Healthy Mama Gentle Sweet. Non-GMO (Xylitol, Erythritol & Stevia Blend) 1Pound
    Trim Healthy Mama Gentle Sweet. Non-GMO (Xylitol, Erythritol & Stevia Blend) 1Pound
  • Erythritol Granules (2.5lbs) by Anthony's, Non-GMO, Natural Sweetener, Keto & Paleo Friendly
    Erythritol Granules (2.5lbs) by Anthony's, Non-GMO, Natural Sweetener, Keto & Paleo Friendly
  • Spicy World Shredded Desiccated Unsweetened Coconut, 2 Pound
    Spicy World Shredded Desiccated Unsweetened Coconut, 2 Pound
  • McCormick Vanilla, Pure, 4 OZ
    McCormick Vanilla, Pure, 4 OZ
  • Wilton 417-1112 Stainless Steel Cookie Scoop, Silver
    Wilton 417-1112 Stainless Steel Cookie Scoop, Silver
  • Raniaco Zester Stainless Steel Grater, Long Ergonomic Handle Cheese, Lemon, Ginger & Potato Zester with Plastic Cover, with Rubber Base (Black)
    Raniaco Zester Stainless Steel Grater, Long Ergonomic Handle Cheese, Lemon, Ginger & Potato Zester with Plastic Cover, with Rubber Base (Black)

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 136Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCarbohydrates 3gFiber 2gProtein 1g

Did you make this recipe?

Share a picture and tag @my_montana_kitchen_thm!

© My Montana Kitchen
Cuisine: American / Category: Dessert

Save for Later!

6.6Kshares
  • Facebook 1.5K
Previous Post: « Jalapeño Popper Chicken Casserole with Bacon
Next Post: Cheesecake Berry Salad »

Reader Interactions

Comments

  1. Maggie

    April 22, 2019 at 8:59 am

    My husband loves lemon but hates coconut. If I skip the coconut would these be just as good?
    Thanks!

    Reply
    • Sarah Hardy

      April 22, 2019 at 1:19 pm

      I believe they would still be ok – the coconut lends some bulk and some texture. You may want to add another Tablespoon or two of almond flour to make up the bulk. But you absolutely don’t have to add the coconut to roll them in.

      Reply
      • Maggie

        April 22, 2019 at 4:12 pm

        Thanks! Can’t wait to try them!

        Reply
        • ERICA E HARRIS

          April 23, 2019 at 8:46 pm

          I just made them and plan to omit the coconut next as well.

          Reply
  2. Abigail

    April 22, 2019 at 10:52 am

    Just made these only I used lime juice instead of lemon! They are sooo good! Saved my day! Thank you 😊!

    Reply
    • Sarah Hardy

      April 22, 2019 at 1:12 pm

      That sounds delicious!

      Reply
  3. Kathy

    April 23, 2019 at 1:23 am

    I wonder if protein powder could be substituted for the coconut?

    Reply
    • Sarah Hardy

      April 23, 2019 at 7:55 pm

      I haven’t tried that, but possibly!

      Reply
  4. Denise Johnson

    April 24, 2019 at 5:31 am

    Could you use Greek cream cheese?

    Reply
    • Sarah Hardy

      April 24, 2019 at 6:48 am

      Yes, that would work fine!

      Reply
  5. Nikki

    April 24, 2019 at 7:32 pm

    I’m wondering if I use 1/3 fat cream cheese would I be able to have 3 peices in a sitting without it going too overboard??

    Reply
    • Sarah Hardy

      April 25, 2019 at 10:52 pm

      I believe that would be fine!

      Reply
  6. Jeannette

    April 24, 2019 at 11:59 pm

    Thank you for this recipe! I just made these and can hardly wait to enjoy one tomorrow. This is the first dessert I have made since starting my THM journey. Can you please briefly explain how the carb count is so low? I added the fat and carb counts as I prepared the recipe and my count seems to be significantly higher. Again, I’m relatively new to THM and I’m really trying to understand it.

    Reply
    • Sarah Hardy

      April 25, 2019 at 10:51 pm

      Hi Jeannette – it is likely because of the sugar alcohols. I always subtract the sugar alcohols when calculating carbs. 🙂

      Reply
    • Steph

      December 22, 2020 at 12:42 pm

      Would this work with coconut flour subbed for the Almond flour?

      Reply
  7. Amy

    May 2, 2019 at 7:14 pm

    I could probably eat an entire batch in one sitting!

    Reply
    • Sarah Hardy

      May 2, 2019 at 10:29 pm

      I know I could!

      Reply
      • Deb

        August 3, 2019 at 8:47 pm

        Yes! Me too!! Sarah, thank you so much for sharing this recipe. I made them with lemon the first couple of times, then decided to tweek the recipe. I have a friend who is allergic to almonds, so I decided to make them with coconut flour (2/3 c) and used fresh strawberries, omitting the lemon. OmG! This is my favorite goodie, by far! The lemon is very good as well, but I really, really like the fresh strawberries with this recipe! Thank you again for posting!!

        Reply
        • Sarah Hardy

          August 6, 2019 at 3:16 pm

          Strawberry sounds AMAZING! Now I want to try that!

          Reply
  8. Aleta

    May 3, 2019 at 12:56 pm

    These look delicious! Lemon is my absolute favourite, I can’t wait to try them 🙂

    Reply
  9. Leanne | Crumb Top Baking

    May 3, 2019 at 4:41 pm

    Lemon and coconut together are so good! And I like another person’s suggestion to sub in lime juice. That would definitely give them a tropical vibe!

    Reply
  10. Tara

    January 4, 2020 at 7:30 am

    These look delicious and i agree, you can easily sub lemon or lime juice depending on what you have on hand. Thank you!

    Reply
  11. Robin

    April 18, 2020 at 6:42 pm

    YUM!!! Thank you so much! What a fantastic treat for my Modified Atkins Diet! You rock!

    Reply

Trackbacks

  1. Super Simple Keto BLT Bites (Easy Low Carb Appetizer) says:
    May 13, 2019 at 3:46 am

    […] Lemon Cheesecake Keto Fat Bombs […]

    Reply
  2. Pesto Salmon Bowl (Homemade Keto Pesto, Low Carb, THM Friendly) says:
    May 27, 2019 at 8:07 am

    […] those looking for a delicious boost in fat intake, these Lemon Cheesecake Fat Bombs are a must […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Talk With Us

Get a jump start with my FREE Trim Healthy Mama Recipe Starter Pack!

Copyright © 2021 My Montana Kitchen · Contact · About · Privacy Policy