A refreshing, creamy treat with a burst of fresh lemon flavor, perfect for a quick boost of energy.
130 minutes
A refreshing, creamy treat with a burst of fresh lemon flavor, perfect for a quick boost of energy.
Lemon, zested and juiced
each
Cream Cheese, at room temperature
0 oz
Unsalted Butter, at room temperature
0 oz
Swerve Natural Sweetener
teaspoons
Liquid Stevia
0 drops
Himalayan Pink Salt
pinches
1. Zest and Juice Lemon
Zest half a lemon using a fine grater. Cut the lemon in half and squeeze out the juice into a small bowl, avoiding any seeds.
2. Combine Ingredients
In a medium bowl, combine the room-temperature cream cheese and butter with the lemon zest, lemon juice, sweetener, and a pinch of pink salt. Use a hand mixer to beat until smooth and creamy.
3. Fill Molds and Freeze
Spoon the mixture into small silicone cupcake molds or paper liners in a muffin tin. Place the molds in the freezer for at least 2 hours.
4. Unmold and Store
Once the fat bombs are fully frozen, unmold them and enjoy. Store extras in a zip-top bag in the freezer for up to 3 months.
Swap the lemon zest and juice for unsweetened cocoa powder and peanut butter. The result is a classic chocolate and peanut butter combo that's always a hit.
Replace the lemon with mint extract and fold in cacao nibs or sugar-free chocolate chips for a refreshing minty treat.
Keep the base the same but eliminate the lemon zest and juice. Swirl in a berry puree (raspberries or strawberries work well) before chilling for a fruity flavor profile.
Substitute the lemon juice and zest with orange juice and zest for a sweet, citrusy treat. Add a splash of pure vanilla extract to enhance the creamsicle flavor.
Substitute lemon with almond extract and mix in shredded coconut for a tropical twist. You could also add chopped almonds for extra texture.
Choose organic, full-fat cream cheese and grass-fed butter for a richer taste and smoother texture. Fresh, preferably organic lemons are crucial for the zest and juice.
Ensure cream cheese and butter are at room temperature before mixing. Beat the ingredients until light and fluffy for a velvety mixture.
Use a microplane zester to get fine shavings of lemon peel, avoiding the bitter white pith, for an even lemon flavor distribution.
Always use freshly squeezed lemon juice and strain it to avoid seeds or pulp, ensuring a smooth texture in your fat bombs.
Taste the mixture before chilling and adjust the sweetness or lemon intensity as needed. Flavors dull slightly when cooled, so aim for a robust taste at room temperature.
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