Lemon Cheesecake Fat Bombs
Servings 18 Fat Bombs
Add ingredients to a food processor and process until ingredients are liquid-like.
Prepare your molds. I used a round silicone mold (which I LOVE!) if you'd rather not buy a new tool, prep a mini muffin tin pan with mini muffin liners.
Evenly distribute fat bombs into your molds and place them in the freezer until firm (about 2 hours).
Store in the fridge or freezer, and enjoy!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste
- Molds. I used this silicone mold from Amazon!
- Storing. Store fat bombs in the freezer so they stay firm (and last longer!). Cream cheese based fat bombs stored in the fridge will get soft.
- Nutritional information is based on 1 fat bomb, if you divide this recipe into 18:
Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Cholesterol: 14mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com