🍋 Keto Lemon Coconut Cheesecake Fat Bombs

Low-Carb | High-Fat | Sugar-Free | Gluten-Free

These Lemon Coconut Cheesecake Fat Bombs are the ultimate keto-friendly treat — rich, tangy, creamy, and perfectly sweet without spiking your blood sugar. Packed with healthy fats and a refreshing lemony zing, they make an ideal dessert or midday snack for anyone on a ketogenic or low-carb lifestyle. This in-depth recipe includes detailed measurements, nutrition facts, Weight Watchers SmartPoints, and pro tips to ensure you get perfect results every time.

📌 Recipe Overview

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 fat bombs
  • Serving Size: 1 fat bomb
  • Net Carbs per Serving: 2g

🧾 Ingredients

✨ Cheesecake Filling:

  • 8 oz (227g) full-fat cream cheese, softened
  • 1/4 cup (60ml) coconut oil, melted
  • 1/3 cup (40g) coconut flour (superfine for best texture)
  • 3 tbsp (36g) erythritol or keto-friendly sweetener of choice
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest (about 1 large lemon)
  • 1 tsp (5ml) pure vanilla extract (optional)

✨ Coating:

  • 1 cup (80g) unsweetened shredded coconut
  • 1 tbsp (12g) erythritol

🥄 Instructions

Step 1: Prepare the Cheesecake Base

  1. In a mixing bowl, add softened cream cheese and melted coconut oil. Blend with a hand mixer until smooth.
  2. Add the coconut flour, erythritol, lemon juice, lemon zest, and vanilla extract (if using).
  3. Mix again until the dough becomes thick, creamy, and well combined.
  4. Cover and refrigerate the mixture for 10–15 minutes to let it firm up.

Step 2: Shape the Fat Bombs

  1. Once chilled, scoop the mixture using a small cookie scoop or tablespoon.
  2. Roll each scoop between your palms into a smooth 1-inch ball.
  3. Place the balls on a parchment-lined tray.

Step 3: Coat in Coconut

  1. In a shallow dish, mix shredded coconut and 1 tbsp erythritol.
  2. Roll each fat bomb in the coconut mixture until fully coated.
  3. Return to the tray and freeze for 10–15 minutes to set.

Step 4: Storage

  • Store fat bombs in an airtight container in the fridge for up to 2 weeks.
  • Freeze for up to 3 months — thaw for 5 minutes before eating.

📊 Nutrition Facts (Per Serving)

  • Calories: 112 kcal
  • Total Fat: 10g
  • Saturated Fat: 8g
  • Cholesterol: 8mg
  • Sodium: 79mg
  • Potassium: 68mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 2g
  • Net Carbs: 2g
  • Sugars: 1g
  • Protein: 2g
  • Calcium: 24mg
  • Iron: 1mg

💡 WW SmartPoints

These fat bombs have approximately 3 SmartPoints each on the Weight Watchers system. Always double-check in your app based on the exact ingredients you use.

🔍 Ingredient Breakdown and Substitution Tips

  • Cream Cheese: Use full-fat only for a truly keto result. Avoid low-fat or whipped varieties.
  • Coconut Oil: Adds structure and healthy MCT fats. Can be substituted with butter for a richer taste.
  • Coconut Flour: Helps firm the texture. Do not substitute with almond flour 1:1 — it’s far less absorbent.
  • Erythritol: A non-glycemic sweetener that adds sweetness without carbs. You can use monk fruit or stevia blends as well.
  • Lemon Juice & Zest: Fresh lemon juice is essential. Bottled lemon juice won’t deliver the same brightness.
  • Shredded Coconut: Choose unsweetened only to avoid hidden sugars.

🔁 Flavor Variations

  • Lime Coconut Fat Bombs: Replace lemon with lime juice/zest for a tropical twist.
  • Berry Swirl: Add crushed raspberries to the cheesecake mixture.
  • Chocolate Shell: Dip in melted sugar-free chocolate after chilling.
  • No Coconut: Skip the coconut coating and dust with almond flour or cocoa powder instead.

💡 Pro Tips for Perfect Results

  1. Use Room Temperature Cream Cheese — Ensures a smooth mixture without lumps.
  2. Chill the Mixture Before Rolling — Helps firm up the dough for easy shaping.
  3. Adjust Sweetness — Taste the mix before forming into balls and adjust erythritol to preference.
  4. Use Silicone Molds — If rolling is messy, press the mixture into molds, freeze, and pop out.
  5. Double the Batch — They freeze well and are a great prep-ahead snack for busy days.

❄️ Make-Ahead & Storage

These fat bombs are ideal for batch cooking. Make a double batch and freeze them in portioned containers or zip-top bags. No thawing required—just grab and enjoy.

  • Fridge: Up to 14 days
  • Freezer: Up to 3 months

If frozen solid, allow 5–10 minutes at room temperature for the texture to soften slightly before serving.

🧁 Serving Suggestions

  • Pair with black coffee for a keto-friendly breakfast.
  • Enjoy post-workout for a fat-focused energy boost.
  • Use as dessert at keto gatherings.
  • Add to lunchboxes for a convenient high-fat snack.

⚖️ Why These Fat Bombs Work for Keto

These Lemon Coconut Cheesecake Bombs are a great example of nutrient timing and macronutrient balance. They’re:

  • High in healthy fats (great for ketogenesis and satiety)
  • Low in net carbs (only 2g per bomb)
  • Moderate protein, which is ideal for fat loss on keto
  • No sugar, no artificial additives, and 100% gluten-free

🧠 Final Thoughts

These Keto Lemon Coconut Cheesecake Fat Bombs aren’t just another keto snack — they’re a powerful way to support your lifestyle goals with flavor, balance, and nutrition. Whether you’re new to the ketogenic lifestyle or a seasoned low-carber, this treat is easy to make, deeply satisfying, and customizable. Keep a batch ready to conquer cravings the smart way.