Lemon Cheesecake Fat Bombs {Keto, Grain-Free, Sugar-Free}

A photo of keto lemon cheesecake fat bombs with fresh lemon zest on a plate.

I’m a big fan of cheesecake, but sometimes it just takes too long to make! What do you do when you have a hankering for cheesecake and you want it now? You make these Lemon Cheesecake Fat Bombs of course! These citrus packed lemon cheesecake fat bombs are keto, grain-free, and sugar-free. You’ll want to keep a stock of these in your freezer at all times… trust us!

Lemon Cheesecake Fat Bombs Recipe

Fat bombs are popular in the keto world, but you don’t have to be on a keto diet to enjoy them. These fat bombs are a quick source of long lasting energy thanks to the healthy fats, like Wildly Organic MCT Oil and Wildly Organic Refined Coconut Oil. Plus, they won’t give you a blood sugar crash because they’re made with natural, sugar free sweeteners. Wildly Organic Coco Monkey Sweetener is a low-calorie sweetener made from organic inulin, monk-fruit extract, and freeze-dried coconut water!

Instead of making a full cheesecake, you can get all the flavor in a small bite. There are a lot of chocolate fat bomb recipes. While I’m a big fan of chocolate desserts, sometimes I want something a little lighter and more refreshing. Lemon fits the bill perfectly and makes for a tangy, creamy treat. Lemon doesn’t just taste good either. Lemon juice is a great way to help the body flush toxins and cleanse. And it’s high in vitamin C, a potent antioxidant.

Fat bombs get a little too soft when kept at room temperature. Tthis cheesecake version is made with cream cheese that needs to be kept cold. You can keep these treats in the freezer and pull a few out when a craving hits. They’ll also be happy camping out in your fridge, though they obviously won’t keep as long. If you’re anything like me though and love cheesecake, then you won’t have to worry about storing them for long!

Lemon Zest vs. Lemon Oil

Lemons contain essential oils in their peel which is what gives lemon zest it’s yummy flavor. Lemon essential oil is an easier way to get the same flavor since it’s already done for you. Some people prefer to use natural lemon extract thinking it’s safer. Read the ingredients on lemon extract though and you’ll see it’s just lemon essential oil diluted in alcohol.

When the essential oil is thoroughly diluted with a fat (like Wildly Organic MCT oil and cream cheese) and used in tiny amounts, it’s no different than lemon extract. Be sure to use a food grade, pesticide-free essential oil. If you only have lemon extract on hand, that will work too.

Looking for More Keto Recipes? Try these!

Will you keep these Lemon Cheesecake Fat Bombs in your freezer for a quick snack or dessert?

Lemon Cheesecake Fat Bombs
These citrus-packed lemon cheesecake fat bombs are perfect for a quick energy boost or an easy dessert. Naturally keto, grain-free, and sugar-free, you'll want to keep a stock of these in your freezer at all times... trust us!
    Servings18 fat bombs
    Prep Time10 minutes
    Passive Time10 minutes
    1. Use a mixer to combine all of the ingredients together. I preferred mine slightly sweeter and used 4 tablespoons of coco-monkey, but you can use 3 if you prefer it slightly tangier.
    2. Refrigerate or freeze the mixture until firm. Mine took about 7 minutes in the freezer. This should be firm, but not frozen.
    3. Use a cookie scoop to scoop out golf size balls and place them on a parchment lined baking sheet. If you don’t have a cookie scoop a mold can be used instead. Press the cheesecake mixture into your mold immediately after mixing and freeze until firm.
    4. Store the lemon cheesecake fat bombs in the freezer.

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