Keto Cheesecake Fat Bombs
Vegan keto cheesecake fat bombs with creamy coconut and sweetener, perfect for low-carb indulgence.
Ingredients
- 1 cup vegan cream cheese softened
- 1/2 cup full-fat coconut cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of sea salt
Instructions
- Beat vegan cream cheese and coconut cream together until smooth using a mixer or whisk.
- Add sweetener, vanilla, lemon juice, and salt, blending until fully combined and creamy.
- Spoon mixture into silicone molds or mini cupcake trays.
- Freeze for at least 20 minutes until firm enough to pop out.
- Enjoy straight from the freezer for creamy, tangy satisfaction anytime!
Notes
Nutritional Values (Per Serving)
- Calories: 140
- Total Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 4%
- Vitamin E: 7%
- Magnesium: 5%
- Zinc: 3%
Additional Notes & Tips to Enhance Flavor
- Add a sprinkle of cinnamon or nutmeg for warm spice vibes.
- Top with crushed keto-friendly nuts for extra crunch.
- Use fresh lemon zest for a zesty twist.