Go Back

Low Carb Lemon Cream Cheese Fat Bombs - Bright, Zesty, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream cheese (8 oz/225 g), softened to room temperature
  • Unsalted butter (4 tbsp/56 g), softened
  • Fresh lemon zest (from 1 large lemon)
  • Fresh lemon juice (2–3 tbsp, to taste)
  • Powdered low-carb sweetener (1/3–1/2 cup), such as powdered erythritol, allulose, or a blend
  • Vanilla extract (1/2 tsp)
  • Pinch of fine sea salt (balances sweetness and brightens lemon)
  • Optional add-ins: 2–3 tbsp heavy cream for extra silkiness, or 1–2 tbsp coconut flour to firm if needed
  • Coating (optional): extra lemon zest, fine unsweetened shredded coconut, or crushed freeze-dried raspberries
  • Equipment: mixing bowl, hand mixer or stand mixer, silicone candy molds or a small scoop, parchment-lined tray

Method
 

  1. Soften the dairy: Let cream cheese and butter sit out until very soft. This prevents lumps and creates a silky mixture.
  2. Beat until smooth: In a mixing bowl, beat the cream cheese and butter together until completely creamy and uniform, about 1–2 minutes.
  3. Add flavor and sweetener: Mix in lemon zest, lemon juice, vanilla, salt, and powdered sweetener. Start with the lower amount of sweetener and juice, then adjust to taste.
  4. Adjust texture: If you want extra creaminess, beat in heavy cream. If the mixture feels too soft, sprinkle in a little coconut flour to help it set. It should be thick and pipeable.
  5. Chill slightly: Cover and chill the mixture for 15–20 minutes to make it easier to portion.
  6. Portion: Scoop small balls with a 1-tablespoon scoop, or pipe into silicone molds. If scooping, roll gently to smooth edges.
  7. Optional coating: Roll each fat bomb in coconut, extra zest, or crushed freeze-dried raspberries for color and texture.
  8. Set: Freeze on a parchment-lined tray for 30–45 minutes until firm, then transfer to an airtight container.
  9. Serve: Enjoy chilled. For the best texture, let them sit at room temperature for 3–5 minutes before eating.