Keto Lemon Cheesecake Fat Bombs: A Tangy, Creamy Treat
Craving a decadent dessert that won't derail your keto diet? Look no further than these keto lemon cheesecake fat bombs. Packed with tangy lemon flavor and a creamy, cheesecake-like texture, these bite-sized treats are the perfect indulgence. Made with low-carb ingredients like almond flour and cream cheese, they're a guilt-free way to satisfy your sweet tooth.
These cheesecake fat bombs are not only delicious but also easy to make. With just a few simple steps, you can have a batch of these delectable treats ready to serve in no time. Whether you're hosting a party or simply looking for a satisfying snack, these keto lemon cheesecake fat bombs are sure to impress.
So, if you're ready to indulge in a keto-friendly dessert that's both delicious and satisfying, give these lemon cheesecake fat bombs a try. You won't be disappointed!
1h 20m
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| Category: | Snacks & Desserts |
| Seasons | All |
| Cuisine Type | American |
| Tags: |
Ingredients
Lemon Cheesecake Truffle Balls
| 1 Package(8 oz) Cream Cheese |
Keto Lemon Cheesecake Fat Bombs: A Tangy, Creamy Treat Directions
- For these delicious keto friendly lemon cheesecake fat bombs, you'll have a 2 step process. The first step is making the cheesecake balls. The second step is making the chocolate cover. Pleast note, if you have not made the homemade white chocolate, you will want to do that before you make this recipe!
- To make the keto lemon cheesecake fat bombs:
- In a large bowl, mix together cream cheese, lemon juice, lemon zest, and swerve.
- Add the almond flour and stir until well combined.
- To make the balls, you can use a spoon, but we find it easiest to use a small cookie dough scoop! Using the scoop gives you an even and equal size every time and we have found it to be a lot easier than using a spoon.
- Place the balls spread out on top of parchment paper on a cooking tray or baking cooling rack (We use a 3-tier cooling rack so that we can make a lot of fat bombs all at one time)
- Once you have all the truffle balls formed, and on the parchment paper, place the trey in the freezer for 1 hour
- To make the chocolate coating:
- Melt the homemade white chocolate in a double boiler over medium heat, stirring occasionally.
- Once completely melted, remove from heat.
- Take the cheesecake truffle balls out of the freezer.
- Use a toothpick to gently stick each cheesecake ball and one at a time, hold the cheesecake ball over the chocolate and use a spoon to cover each cheesecake ball and make sure coating evenly. If the chocolate begins to thicken, add back over medium heat to melt completely.
- Place the white chocolate coated ball back onto the parchment paper
- Mix the remaining white chocolate with cacao powder and then drizzle the chocolate over each of the cheesecake truffles
- Refrigerate for 20 minutes
Notes
Specific Tools Used The We Found On Amazon
Nutrition facts
Serving size
Per Serving
| Calories: | 0 |
| Total Carbs: | 0 |
| Fibers (g): | 0 |
| Net Carbs: | 0 |
| Sugar (g): | 0 |
| Fat: | 0 |
| Saturated fat (g): | 0 |
| Sodium (mg): | 0 |
| Cholesterol: | 0 |
| Proteins: | 0 |
