Keto Lemon cheesecake fat bombs

INGREDIENTS LIST FOR THE LEMON CHEESECAKE FAT BOMBS

6 oz (170g) cream cheese
2 oz (60g) coconut oil or salted butter
1/2 cup almond flour, super fine
1 oz (30g) swerve (approx. 2 tablespoons) + 1 teaspoon for mixing with shredded coconut
2 teaspoons fresh lemon juice
Zest from 1/2 lemon
1 teaspoon vanilla extract, optional
1 cup shredded unsweetened coconut

DIRECTIONS
1. To make the lemon cheesecake keto fat bombs: Allow the cream cheese and coconut oil (or butter) to sit at room temperature to soften


2. Combine all ingredients for the fat bombs except shredded coconut in a bowl until a thick dough forms. Refrigerate for 10 minutes in the freezer.

3. In the meantime, sift shredded coconut and 1 teaspoon sweetener in a shallow plate. Remove the dough from freezer. Form golf-sized balls with the dough and roll into the shredded coconut. Arrange on a baking sheet lined with parchment paper. Freeze the fat bombs for 10 to 30 minutes.

4. Enjoy your lemon cheesecake keto fat bombs immediately (not all at once!) or store in the fridge or freezer in an air-tight container!

3 second clip from the movie Life Of The Party (2018) - Lemons Out Of Lemonade. No copyright infringement fair use

Directed by Ben Falcone
Produced by
Ben Falcone
Melissa McCarthy
Chris Henchy
Written by
Ben Falcone
Melissa McCarthy

3 second use of clip from 2006 movie The Break up. No copyright infringement for fair use.

Directed by Peyton Reed
Produced by Vince Vaughn
Scott Stuber
Peter Billingsley
Screenplay by Jeremy Garelick
Jay Lavender
Story by Vince Vaughn
Jeremy Garelick
Jay Lavender

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