📝 About This Recipe
These vibrant, melt-in-your-mouth treats are the ultimate solution for keto-friendly snacking, combining the bright tang of fresh citrus with a rich, velvety base. Perfectly balanced with high-quality fats and a hint of sweetness, they provide a sustained energy boost without the sugar crash. Whether you're craving a light dessert or a mid-afternoon pick-me-up, these fat bombs deliver a refreshing burst of sunshine in every bite.
🥗 Ingredients
The Creamy Base
- 8 ounces Full-fat cream cheese (softened to room temperature)
- 1/4 cup Grass-fed unsalted butter (softened)
- 1/4 cup Cold-pressed coconut oil (melted and slightly cooled)
- 1/2 cup Powdered Erythritol or Monk Fruit sweetener (sifted to remove lumps)
- 1 teaspoon Pure vanilla extract
The Citrus Infusion
- 2 tablespoons Fresh lemon zest (from about 2 large organic lemons)
- 3 tablespoons Freshly squeezed lemon juice (strained of pulp)
- 1/4 teaspoon Lemon extract (optional, for extra punch)
- 1/16 teaspoon Turmeric powder (optional, for a natural yellow hue)
Texture and Finishing
- 1/4 cup Finely shredded unsweetened coconut (added to the batter)
- 1 pinch Sea salt (to balance the sweetness)
- 2-3 tablespoons Extra shredded coconut (for rolling the finished balls)
👨🍳 Instructions
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1
In a large mixing bowl, combine the softened cream cheese and softened grass-fed butter. Use an electric hand mixer on medium speed to beat them together until the mixture is completely smooth and fluffy, about 2 minutes.
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2
Slowly add the powdered sweetener and vanilla extract to the cream cheese mixture. Continue beating on low speed until the sweetener is fully incorporated and no gritty texture remains.
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3
While the mixer is running on low, gradually drizzle in the melted coconut oil. It is important that the oil is not hot, or it will melt the butter and cheese; it should be just warm enough to be liquid.
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4
Add the fresh lemon zest, lemon juice, and optional lemon extract. If you want a more vibrant yellow color, add the tiny pinch of turmeric now and mix well.
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5
Fold in the 1/4 cup of finely shredded unsweetened coconut and the pinch of sea salt using a spatula until evenly distributed throughout the batter.
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6
Taste the mixture. If you prefer a more tart flavor, add another teaspoon of lemon juice; if you prefer it sweeter, add a tablespoon more of powdered sweetener.
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7
Place the bowl in the refrigerator for 20 to 30 minutes. This allows the coconut oil and fats to firm up enough so that the mixture can be easily handled and shaped.
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8
Line a small baking sheet or plate with parchment paper to prevent sticking.
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9
Using a small cookie scoop or a tablespoon, portion out the mixture into 12 equal-sized mounds. Roll each mound between your palms to create a smooth, round ball.
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10
Place the extra shredded coconut in a shallow bowl. Roll each fat bomb in the coconut until it is lightly and evenly coated.
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11
Arrange the finished fat bombs on the prepared parchment paper. Transfer the tray to the freezer for at least 1 hour to set completely.
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12
Once solid, transfer the fat bombs to an airtight container. Store them in the refrigerator for a softer, truffle-like texture, or in the freezer for a firm, fudge-like treat.
💡 Chef's Tips
Always ensure your cream cheese and butter are truly at room temperature to avoid a lumpy texture. Sift your powdered sweetener through a fine-mesh sieve to ensure the smoothest possible mouthfeel. If the mixture becomes too soft while rolling, pop it back in the freezer for 5 minutes before continuing. Use organic lemons when possible, as you are using a significant amount of the zest where pesticides can linger. For a dairy-free version, substitute the cream cheese and butter with an equal amount of coconut cream (the thick part from the top of the can).
🍽️ Serving Suggestions
Pair one fat bomb with a steaming cup of Earl Grey tea for a sophisticated afternoon snack. Serve chilled on a decorative platter alongside fresh raspberries for a beautiful keto dessert display. Enjoy one immediately after a workout for a quick burst of healthy fats and electrolytes from the lemon and salt. Crumble a fat bomb over a bowl of keto-friendly Greek yogurt for added texture and citrus flavor. Pack them in a small insulated container for a refreshing low-carb treat during a summer hike.