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Zesty Lemon Cream Fat Bombs

clock-icon130 minutes
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Pixicook editorial team

A refreshing, creamy treat with a burst of fresh lemon flavor, perfect for a quick boost of energy.

Ingredients for Zesty Lemon Cream Fat Bombs

units in
USchevron
serves
2 peoplechevron

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

How to Make Zesty Lemon Cream Fat Bombs

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.

Variations

Chocolate Peanut Butter

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.

Mint Chocolate Chip

Replace the lemon with mint extract and fold in cacao nibs or sugar-free chocolate chips for a refreshing minty treat.

Berry Swirl

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.

Orange Creamsicle Fat Bombs

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.

Coconut Almond

Substitute lemon with almond extract and mix in shredded coconut for a tropical twist. You could also add chopped almonds for extra texture.

Pitfalls and tips

Quality Ingredients

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.

Mixing Method

Ensure cream cheese and butter are at room temperature before mixing. Beat the ingredients until light and fluffy for a velvety mixture.

Lemon Zest Technique

Use a microplane zester to get fine shavings of lemon peel, avoiding the bitter white pith, for an even lemon flavor distribution.

Lemon Juice

Always use freshly squeezed lemon juice and strain it to avoid seeds or pulp, ensuring a smooth texture in your fat bombs.

Taste and Adjust

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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