18 Januari 2024, Januari 18, 2024 Last Updated 2024-07-10T15:28:57Z
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 This lemon cheesecake fat bomb is a snack the size of a snack made with cream cheese, butter, lemon juice, and sugar-free sweeteners. Keto, low in carbohydrates, and gluten-free.

"Fat bomb" is a small snack that is popular among those who follow the keto diet. They are convenient, easy to carry, easy-to-make foods that meet macronutrient dietary recommendations - low carbohydrate, high fat.

This fat bomb recipe is usually no-baked, frozen desserts, but there are also other varieties that lean towards savory.

This recipe is about the lemon cheesecake fat bomb. You only need five ingredients to make this bright little snack, and it tastes like a bite of frozen cheesecake. Its texture reminds me of ice cream!


  • Cream cheese. Use ordinary full fats cream cheese, and keep away from low fat or vegan varieties. Don't buy "cream cheese spread." Note that the recipe requires 6 ounces, which is not a full 8-ounce brick.
  • Sweetener. I use a natural sweetener called swerve. Measuring is the same as sugar. You can buy it online at Amazon and I have seen it sold at Whole Foods. If you replace it with another sweetener, you must make the appropriate conversion so that the fat bomb ends with the same level of sweetness. For example, if you replace it with pure erythritol, you should use more because erythritol is only 70% as sweet as sugar. Stick with a dry sweetener so that you maintain a similar ratio of wet and dry ingredients.
  • Lemon juice. I use 2 tablespoons of lemon juice, which gives a good balance between the taste of the lemon and the final texture. If you prefer the taste of lime juice, you can certainly replace it with lime juice. Avoid using more than 2 tablespoons or adding extra liquid (such as vanilla extract) because the fat bomb will be too soft.
  • Lemon zest. I always add lemon zest because it adds a little color to the fat bomb. The only downside is that you run the risk of using a bitter lemon peel. This is an optional material and it's up to you if you want to include it.


  • 6 ounces wt. cream cheese (note that each standard brick is 8 ounces heavy)
  • 4 tablespoons salted butter
  • 3 tbsp granular sweetener (43 g or 1.5 oz. Wt.)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon grated (this is optional)


  1. Let the cream cheese and butter sit at room temperature until soft before proceeding with the recipe.
  2. In a bowl, mix the sweetener, lemon juice, and lemon zest (if using), stir until evenly mixed.
  3. In a separate bowl, place the microwave cream cheese for about 10 seconds until it is very soft and supple. This is an optional step but makes cream cheese more easily combined with other ingredients.
  4. Add cream cheese and butter to the bowl with lemon juice mixture. Use an electric hand mixer at low speed to beat until evenly mixed.
  5. Divide the dough into 16 round silicone molds. Freeze for several hours until it is completely solid, before serving. Store leftovers in the freezer.
This recipe is inspired by savorytooth