Description
Delightfully creamy and tangy lemon cheesecake fat bombs that are sugar-free and perfect for guilt-free indulgence.
Ingredients
Scale
- 6 oz reduced-fat cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest, finely grated
- 1/4 cup powdered monk fruit sweetener
- 1/2 tsp alcohol-free vanilla
- 1/2 tsp unflavored gelatin, bloomed in 1 tbsp cold water
- Pinch of fine sea salt
- 2 tbsp finely shredded unsweetened coconut
Instructions
- Bloom the gelatin in a small bowl with 1 tablespoon of cold water and let it sit for 5 minutes.
- Beat the cream cheese and butter together in a mixing bowl until smooth, about 2 minutes.
- Add the powdered monk fruit sweetener, fresh lemon juice, lemon zest, vanilla, and sea salt, and mix until creamy.
- Melt the bloomed gelatin in the microwave for about 10-15 seconds and cool for 30 seconds.
- Temper the gelatin by whisking 1 tablespoon of the cheesecake mixture into it, then beat it back into the remaining mixture.
- Refrigerate the mixture for 30-40 minutes until firm enough to handle.
- Shape the mixture into 12 equal portions and roll each into smooth balls.
- Coat each ball in finely shredded coconut.
- Chill on a parchment-lined tray for at least 90 minutes until fully set.
- Serve chilled directly from the refrigerator.
Notes
Best made ahead of time; store in an airtight container in the fridge for up to a week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg