Keto Fat Bombs! BEST Low Carb Keto Lemon Cheesecake Fat Bombs Idea – No Bake – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Keto Friendly & Beginner – Desserts – Snacks

Keto lemon cheesecake fat bombs that you will be making over and over.

These low carb lemon cheesecake fat bombs are so delicious and super easy to make.

Learn how to make fat bombs with this low carb cheesecake recipe.

These make great keto desserts, keto snacks or sweet little mini treat.

Make ahead for great grab and go snack or healthy freezer desserts.

No need to buy store bought keto desserts or keto snacks when you can make homemade low carb fat bombs.

These keto cheesecake fat bombs are the perfect treat for a ketogenic diet / lifestyle.

Get ready to make the BEST low carb keto lemon cheesecake fat bombs.

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How To Make Keto Lemon Cheesecake Fat Bombs

Add the ingredients for the crust 

to a mixing bowl

and blend 

until a loose dough forms.

Place a small even layer of the crust dough into the bottom third of 12 sections of a small rectangular or square candy mold.

Mix together the ingredients for the cheesecake

on high

until smooth and creamy.

Fill the sections of the candy mold the rest of the way to the top with the cheesecake mixture.

Place the fat bombs into the freezer to set for 3 hours or until solid enough to remove from the mold.

Serve and Enjoy

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Print

Keto Lemon Cheesecake Fat Bombs
IngredientsFor the crust:

• ⅓ C. Almond flour
• 2 Tbsp. Butter unsalted and melted
• ½ tsp. Vanilla extract
• 2 Tbsp. Swerve confectioners sugar substitute

For the cheesecake:

• 3 oz. Cream cheese softened
• 3 Tbsp. Heavy whipping cream
• ¼ C. Swerve confectioners sugar substitute
• 1 Tbsp. Plain Greek yogurt
• 1 tsp. Lemon extract
• ¼ tsp. Lemon zest
• ½ tsp. Vanilla extract

Instructions

1. Add the ingredients for the crust to a mixing bowl, and blend until a loose dough forms.
2. Place a small even layer of the crust dough into the bottom third of 12 sections of a small rectangular or square candy mold.
3. Mix together the ingredients for the cheesecake on high until smooth and creamy.
4. Fill the sections of the candy mold the rest of the way to the top with the cheesecake mixture.
5. Place the fat bombs into the freezer to set for 3 hours or until solid enough to remove from the mold.

Recipe Notes

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 1 net carb per serving

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