Lemon Cheesecake Fat Bombs With Cream Cheese

These lemon cheesecake fat bombs are snack-sized frozen treats made with cream cheese, butter, lemon juice, and a sugar-free sweetener. Keto, low carb, and gluten free.

INGREDIETS:

• 6 ounces cream cheese
• 4 tablespoons salted butter
• 3 tablespoons (1 1/2 ounces) granular swerve sweetener
• 2 tablespoons lemon juice
• 1 tablespoon finely grated lemon zest optional

INSTRUCTIONS:

1. Let the cream cheese and butter sit at room temperature until softened before continuing with the recipe.
2. In a bowl, combine sweetener, lemon juice, and lemon zest (if using), stirring until well-mixed.
3. In a separate bowl, microwave the cream cheese for about 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese more easily combined with the other ingredients.
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You can find complete recipes click here!

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