Keto Lemon Cheesecake Fat Bombs
These lemon cheesecake fat bombs are the BEST low-carb treats to help keep you in Ketosis. They are tangy, refreshing, and super creamy. They are finished off with a toasted crumb that takes them to another level. You can enjoy this Keto cheesecake treat as a refreshing
How to Make It
Step
Recipe Steps steps 6 1 h 50 min
Step 1
To a large bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until the mixture is creamy. Set the bowl aside.
Step 2
To a small bowl, add 4 tbsp sweetener, lemon juice, and lemon zest. Whisk until the sweetener has dissolved. Add it to the butter and cream cheese mixture.
Step 3
To the large bowl with all the components, add the turmeric powder. Beat until the mixture is creamy and light yellow. Transfer the bowl to the freezer for 1 hour.
Step 4
While the cheesecake mixture sets, prepare the crumb. To a small pan over medium heat, melt the salted butter. Add the almond flour and stir for a couple of minutes until it becomes golden. Mix in 1 tbsp of sweetener and set the pan aside to cool completely.
Step 5
Line a tray or plate with parchment paper. Take the cheesecake mixture out of the freezer and use a cookie scoop to portion it into 6 bombs. Transfer the cheesecake scoops onto the lined tray/plate.
Step 6
Transfer the bombs to the freezer for 30 minutes to set. Take them out of the freezer and roll them in the crumb using 2 spoons. Return them back to the lined tray/plate, and freeze them until they’re rock hard. Transfer them to an airtight container or ziplock bag.
Ingredients
- Cream cheese – 0.33 cup
- Butter – 0.33 cup
- Allulose, powdered – 5 tbsp
- Lemon juice – 1 tbsp
- Lemon Peel Or Zest Raw – 1 tsp
- Turmeric, ground – 0.13 tsp
- Butter Salted – 1 tbsp
- Almond flour – 0.25 cup