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Low Carb Lemon Cream Pie Fat Bombs - Bright, Zesty Bites for Easy Snacking

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) full-fat cream cheese, softened to room temperature
  • 4 tbsp (56 g) unsalted butter, softened
  • 1/3 cup powdered erythritol or allulose (or your preferred powdered keto sweetener), more to taste
  • 1 medium lemon, zested (about 1–2 tsp zest)
  • 2–3 tbsp fresh lemon juice, to taste
  • 1/4 tsp vanilla extract (optional, for pie-like flavor)
  • Pinch of fine sea salt
  • 2–3 tbsp heavy cream or coconut cream, as needed for texture
  • Optional “crust” layer: 1/3 cup finely ground almond flour, 1 tbsp melted butter, 1–2 tsp powdered sweetener

Method
 

  1. Prep your tools: Line a mini muffin tin with paper liners or set out a silicone candy mold. If using the crust, mix almond flour, melted butter, and sweetener in a small bowl until it resembles damp sand. Press 1/2 teaspoon into each cavity and set aside.
  2. Beat the base: In a mixing bowl, blend softened cream cheese and butter with a hand mixer until completely smooth, fluffy, and lump-free, about 2–3 minutes.
  3. Add sweetness and flavor: Beat in the powdered sweetener, lemon zest, lemon juice, vanilla (if using), and a pinch of salt. Start with 2 tablespoons of lemon juice, then taste and add the third tablespoon if you want it tangier.
  4. Adjust the texture: Add heavy cream 1 tablespoon at a time and beat until the mixture is thick, creamy, and pipeable. It should hold soft peaks but not feel stiff.
  5. Taste and fine-tune: Sweeteners vary. Add another teaspoon or two of powdered sweetener for more sweetness, or more zest for extra zing. Balance with a tiny pinch of salt if needed.
  6. Fill the molds: Spoon or pipe the mixture into your prepared molds or mini muffin liners, about 1–1.5 tablespoons per cavity, on top of the optional crust if using. Smooth the tops with a spoon.
  7. Chill to set: Refrigerate for 1–2 hours until firm. For a faster set, freeze for 25–35 minutes. They should pop out cleanly once chilled.
  8. Finish and serve: Optional: Dust lightly with extra lemon zest before serving for color and aroma.