Soften your base. Let the cream cheese and butter sit at room temperature for 20–30 minutes until easily spreadable. This helps everything blend smoothly without lumps.

Mix the fats. In a bowl, beat the cream cheese, butter, and coconut oil until smooth and creamy. A hand mixer is easiest, but a good whisk works too.

Add the flavor. Mix in lemon zest, lemon juice, vanilla, and a pinch of salt. Start with 2 tbsp lemon juice; you can add more after tasting.

Sweeten to taste. Add powdered sweetener gradually and beat until fully incorporated. Taste and adjust sweetness and lemon juice. The mixture should be bright and balanced, not sour.

Check the texture. The mixture should be thick but scoopable. If it’s too loose, chill for 10 minutes. If it’s too firm, let it sit out briefly and beat again.

Fill the molds. Spoon or pipe the mixture into silicone molds or lined mini muffin cups. Tap the tray to level the tops.

Chill to set. Refrigerate for 1–2 hours until firm. For a faster set, freeze for 25–30 minutes, then move to the fridge.

Unmold and store. Pop them out and store as directed below. Enjoy one when you need a quick keto boost or dessert.