recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

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Keto Cookbooks



The KETO Ice Cream Scoop Cookbook
Recipe Index: Find the recipe you need here
Creamed Chicken and Cabbage Casserole
Orange Thyme Sheet Pan Pork Chops (+ VIDEO!)
Chicken and Avocado Salad
Egg Foo Yung
Cheesy Biscuits (+ VIDEO!)
Keto and Low Carb Thickeners
Things I Love + Discounts For You
Cappuccino Mousse (+ VIDEO!)

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Lemon Cheesecake Bombs

Ah, fat bombs.  Some people swear by them, and some people say you shouldn’t gratuitously add fat to your intake.  I’m all for doing what’s best to get YOU to YOUR goals, so if fat bombs are helping you get there – and you love yourself some lemon – you will love these little bites of smooth, creamy, zingy Lemon Cheesecake Bombs.

I’ve had a lot of people tell me how, in the beginning, they could not have stuck to keto if they hadn’t had the option of fat bombs. So if this is you, eat your fat bombs. One day you might find you don’t need or want them anymore, and that’s fine too!

We always recommend that you eat all your food together in 1 – 3 meals rather than snacking continuously all day, and when it comes to fat bombs that still holds true. So enjoy one of these after your dinner if you still need a little something, or you just like to end a meal with something dessert-like.

The number of bombs you’ll get out of a batch will vary wildly depending on the size of the molds or paper cases you use and how much you fill them, so the ‘serves 24 – 30’ is really a very rough guide. And since we’re talking about what to make them in, if you don’t have any special silicone candy molds, you can use silicone cupcake cups, or even just small paper baking or candy cases. You certainly don’t have to go to the expense of silicone molds in order to get yourself a little Lemon Cheesecake Bombs going on.




Lemon Cheesecake Bombs

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  5 mins  |   Total time: 10 mins  |  Serves: 24 – 30

What You Need

  • 4 oz. / 110g butter
  • 4 oz. / 110g coconut oil
  • 4 TBSP allulose or 3 TBSP powdered xylitol or erythritol (or you can pulverize granular xylitol or erythritol in a high-speed blender)
  • 4 oz. / 110g cream cheese
  • Zest of 1 lemon
  • 2 – 3 TBSP lemon juice (depending on how lemony you like)


What You Do

  1. Put butter and coconut oil in a pan over low heat. Sieve the allulose or powdered xylitol or erythritol directly into the pan to make sure there’s no lumps and stir until fat is melted and sweetener is completely dissolved.
  2. Add cream cheese and stir over low heat until completely melted.
  3. Add lemon zest and juice and stir well.
  4. Transfer to a jug and carefully pour into silicone molds that are standing on a cookie sheet.
  5. Carefully carry the cookie sheet to the freezer and put in the freezer on a level surface.
  6. Allow to freeze – at least 2 hours before enjoying. Once frozen, remove from the molds and store in an airtight container in the freezer.
  7. Either eat straight from the freezer or leave to warm up for 5 minutes before eating.


Top Recipe Tips

  • You can use all butter or all coconut oil if you are out of either, just know that you are changing the nutrient profile and wont get the diversity of nutrients that you would using a combination of both.
  • You can replace the lemon zest and juice with lime zest and juice if you’re a lime lover, or that’s what you have on hand.
  • Commercially powdered xylitol and erythritol are finer than home-powdered, but if you can’t find them commercially then powdering them yourself is a good alternative. The texture *might* be a little grainier.
  • How many pieces you get out of a batch depends on the size of your mold or ice cube tray. The smaller the molds, the better. It is better to eat two smaller fat bombs if you need them rather than eating a larger one that you find is too much.


Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the lemon zest and juice for lime zest and juice if you prefer.




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  • Angela AndersonHi Carrie, I make this last night, but the cream cheese curdled? What would cause that? Coconut oil and Butter were too hot? I put it in a blender then quickly poured into molds. Once it was frozen, it looked okay and tasted good but the cheese was not evenly mixed.ReplyCancel

  • Leila CovrigaruI made the fat bombs but couldn’t get the mixture to mix. The fat floated over the cream cheese solids. Help!ReplyCancel