🍋 Lemon Coconut Cheesecake Fat Bombs (WW Low SmartPoints)

Yield: 12 servings
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
SmartPoints per Serving: 2 (Blue, Green, Purple Plans)

🧾 Ingredients

For the Cheesecake Base:

  • 8 oz (227g) full-fat cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 2 tbsp (30g) coconut oil, melted
  • 2 tbsp (16g) powdered erythritol (or preferred WW-friendly sweetener)
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest (from about 1 lemon)
  • 1 tsp (5ml) vanilla extract

For the Coconut Coating:

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

🥄 Instructions

Step 1: Prepare the Cheesecake Mixture

  1. In a medium-sized mixing bowl, combine the softened cream cheese, unsalted butter, and melted coconut oil.
  2. Add the powdered erythritol, fresh lemon juice, lemon zest, and vanilla extract.
  3. Using a hand mixer or whisk, blend until the mixture is smooth and well combined.
  4. Cover the bowl with plastic wrap and refrigerate for 10–15 minutes to allow the mixture to firm up slightly.

Step 2: Shape the Fat Bombs

  1. Once the mixture has chilled, use a tablespoon or cookie scoop to portion out the dough.
  2. Roll each portion into a ball, approximately 1 inch in diameter.
  3. Place the formed balls onto a parchment-lined baking sheet or tray.
  4. Freeze the balls for 10–15 minutes to set their shape.

Step 3: Coat with Coconut

  1. While the fat bombs are setting, prepare the coconut coating.
  2. In a shallow dish, combine the shredded coconut and powdered erythritol.
  3. After the fat bombs have set, roll each one in the coconut mixture until fully coated.
  4. Return the coated fat bombs to the parchment-lined tray.
  5. Freeze for an additional 10–15 minutes to ensure they are firm and well-coated.courtneysworld.co

Step 4: Storage

  • Store the finished fat bombs in an airtight container in the refrigerator for up to 2 weeks.
  • For longer storage, keep them in the freezer for up to 3 months.

📊 Nutritional Information (Per Serving)

NutrientAmount per Serving
Calories112 kcal
Total Fat10 g
Saturated Fat8 g
Cholesterol8 mg
Sodium79 mg
Potassium68 mg
Total Carbohydrates4 g
Dietary Fiber2 g
Net Carbohydrates2 g
Sugars2 g
Protein2 g
Vitamin A83 IU
Vitamin C1 mg
Calcium24 mg
Iron1 mg

🧠 SmartPoints Calculation

Each fat bomb is approximately 2 SmartPoints on the Weight Watchers (WW) program, making it a suitable choice for those following WW’s SmartPoints system.

🥥 Ingredient Insights

  • Full-Fat Cream Cheese: Provides a rich, creamy base essential for the cheesecake’s texture and flavor.
  • Unsalted Butter: Adds richness and helps achieve the desired consistency.
  • Coconut Oil: Contributes to the fat content, aligning with keto principles, and helps the fat bombs set properly.
  • Powdered Erythritol: A keto-friendly sweetener that does not impact blood sugar levels, making it ideal for low-carb diets.
  • Lemon Juice and Zest: Imparts a fresh, tangy flavor that complements the richness of the cream cheese.
  • Shredded Coconut: Enhances the coconut flavor and provides a satisfying texture contrast.

🧪 Tips for Success

  • Room Temperature Ingredients: Ensure that the cream cheese, butter, and coconut oil are at room temperature before mixing to achieve a smooth, lump-free dough.
  • Uniform Sizing: Use a cookie scoop to ensure each fat bomb is the same size, promoting consistent texture and nutritional content.
  • Chill Time: Do not skip the chilling steps; they are crucial for the fat bombs to hold their shape and for the flavors to meld.
  • Customization: Feel free to adjust the lemon juice and zest to suit your taste preferences. For a more intense lemon flavor, increase the zest slightly.

🥥 Variations to Explore

  • Lime Coconut Cheesecake Fat Bombs: Substitute lime juice and zest for lemon to create a zesty variation.
  • Chocolate-Dipped Fat Bombs: After coating in shredded coconut, dip the bottoms in melted sugar-free dark chocolate and freeze until set.