Zesty Lemon Cheesecake Fat Bombs*

Makes 12 cupcake cheesecakes


  • 1/2 cup coconut oil, melted
  • 8 tbsp of full-fat butter, softened
  • 8 oz cream cheese, softened
  • 2 tbsp lemon juice
  • 5 packets/tsp Pyure sugar substitute


Blend all ingredients with a hand mixer until smooth.

Pour into cupcake liners, tins or molds and freeze until firm, at least a few hours, preferably overnight.  Keep in freezer for best consistency.

Fat content:

272g for whole recipe

22.6g per fat bomb

*Adapted from the recipe found at http://lowcarbediem.com/fat-bombs-recipes-atkins-ketosis/


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Filed under Gluten-Free Recipes

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