A diet that allows three of my favorite foods? Coconut, lemon and cheesecake…
Where do I sign up?! Just kidding. I signed up two months ago and I’m loving the keto life!
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Trying to get through the holidays without baking and avoiding sweets has always been tough because I want all the desserts, but now I know how to make them low carb, sugar free and still delicious! I can guarantee these coconut lemon cheesecake fat bombs will be in my life well beyond the holidays as long as we’re doing keto, though.
I found this recipe on Pinterest, but made a few tweaks of my own so that’s the version I’m sharing with you guys!
If coconut isn’t your thing we can’t be friends but lemon and cheesecake are, then you can omit the coconut topping and just follow the lemon cheesecake part of the recipe below.
In a medium bowl, combine 8 ounces cream cheese (softened), 4 tablespoons butter (softened), 1/8 cup coconut flour, 2 tablespoons Swerve confectioners sweetener, 2 tablespoons fresh squeezed lemon juice, zest from ½ lemon and 1 teaspoon vanilla extract and mix well.
Once the batter is smooth, place the bowl in the freezer for 15 minutes to thicken. This makes it easier to work when rolling it into balls.
While the batter is in the freezer, prepare a baking or cookie sheet with parchment paper.
If you’ll be coating these delicious lemon cheesecake fat bombs with coconut, then you can prepare the topping by combining 1 cup of unsweetened shredded coconut and 1 tablespoon of Swerve sweetener in a shallow bowl. Mix well to combine.
After 15 minutes, remove the batter from the freezer and form golf size balls, then roll them in the coconut mixture if we’re friends if you’re not skipping that step.
Place them on the parchment paper and then put them in the freezer for at least 30 minutes to firm them up after you’ve used all the batter. After 30 minutes you can transfer them to an airtight container and store them in the fridge or freezer.
P.S. I know you’re eyeing that beautiful Turkish kitchen towel right now (because you’re on an interior design blog after all, so I know we have that in common) and you can click here for this one, which is the Rustic Sonoma Linen Kitchen Towel. I love the absorbency and style of turkish towels and throws. In fact, their Turkish Peshtemal beach towels are my favorite to use by our pool in the summer too! Olive and Linen has provided the following for this post:
These Coconut Lemon Cheesecake Fat Bombs are sure to be a hit at your next holiday gathering (just double or triple the batch), or use them as keto fat burners once or twice a day (like I do) until they’re gone!
Happy Holiday'ing! ;)
Don't forget to check out these other delightful recipes...
Keto Coconut Lemon Cheesecake Fat Bombs
Total Time 20 minutes
Servings 14 (single servings)
- 8 ounces cream cheese, softened (full fat if you’re doing keto)
- 4 tablespoons butter, softened
- 1/8 cup coconut flour
- 2 tablespoons Swerve confectioners sweetener
- 2 tablespoons fresh squeezed lemon juice
- Zest from ½ lemon
- 1 teaspoon vanilla extract
Coconut Topping (optional)
- 1 cup unsweetened shredded coconut
- 1 tablespoon Swerve confectioners sweetener
- Combine the first seven ingredients for the cheesecake in a medium bowl
- Mix well and place the bowl in the freezer for 15 minutes to thicken the batter
- Prepare a cookie sheet with parchment paper
- (Optional) Mix coconut and 1 tablespoon of Swerve confectioners sweetener in a shallow bowl
- Remove batter from freezer after 15 minutes and form golf size balls
- (Optional) Roll the cheesecake balls in the coconut topping to coat
- Lay cheesecake balls on the cookie sheet prepared with parchment paper
- Freeze 30-60 minutes
- Store in the fridge or freezer in an airtight container