Lemon Cheesecake Fat Bombs!
I love fat bombs. I usually eat two of them in the morning and the idea of being able to get up and eat something that tastes like candy is sometimes enough to get me out of bed (I wish I was kidding).
I finished my chocolate peanut butter ones the other day, and so last night I made a new kind. As you can tell, the cream cheese and oils didn’t totally emulsify; I think as opposed to melting the oil I might just soften it next time and then beat all the softened ingredients with a hand mixer. However, they still taste really good, that would just be for improved aesthetics. This is the recipe I made and followed:
Lemon Cheesecake Fat Bombs:
1/4 cup melted coconut oil
4 tbsp melted unsalted butter
4 oz softened cream cheese
Zest of about 1/2 a lemon
1 tbsp lemon juice
2 tbsp Splenda or whatever sugar sub you use (less stevia obviously)
Combine all ingredients and mix with a hand mixer until “smooth” (see my note above…) and portion into silicone tray or other vehicle. Freeze until firm; I did overnight.
Servings: 14 for mine since my silicone tray has 14 spots, I usually eat 2 at a time so they last a week which is nice.
Per Fat Bomb:
Net Carbs: .8g
Need to try new flavors like this.