Keto Lemon Lime Cheesecake Fat Bombs!

A keto fat bomb! Guys, sometimes you just need dessert and you don’t want to pop yourself out of ketosis. This is the one for you! This is a bright and refreshing flavor nugget that I keep in the freezer and eat one at a time. (OK, so I might eat them two at a time and try real hard not to eat them three at a time…)

Here in California, the fresh lemon and lime is pretty much available all year long, though I do try to grab extra lime and juice it in December when the limes are premium. The same with the lemons: in the spring through the summer, these things are falling off the trees and loaded with juice. The tartness of the lemon and lime is a great companion to the sweetness of the cream itself and of the sweetener that you add. It’s a bright and satisfying combination. The coconut is an added bonus!

As for the keto angle, the carbs in this dish are in the cream cheese and in the coconut. Definitely shop with care for each of these items. A full fat cream cheese will have fewer carbs. Most definitely make sure your coconut is unsweetened — just the plain coconut flakes.

Keto Lemon Lime Fat Bombs Ingredients

• 8 oz cream cheese
• 1/4 cup butter (1/2 cube)
• 1 cup unsweetened coconut
• Stevia or other keto sweetener, to taste (10-15 scoops, “donks” of stevia powder)
• 1 small lemon, zest + juice
• 1 lime, zest + juice
• 2 t vanilla

Keto Lemon Lime Fat Bombs Steps

1. Bring the cream cheese and butter to room temperature for easier mixing.
2. Mix together the cream cheese and butter.
3. Add coconut. Mix together.
4. Sweeten to taste with your sweetener.
5. Add the juice and zest of your lemons and limes.
6. Add vanilla.
7. Mix well.
8. Spoon into lined freezer forms. Allow to set in freezer. Remove from forms and store in an airtight freezer container.

If you’re into the keto diet, you might be interested in how I lost 140+ pounds following the keto diet and intermittent fasting. Check out the before and after photos while you’re at it!