Ingredients
Scale
- 8 oz Cream cheese, softened to room temperature
- 1/2 cup Unsalted butter, softened
- 1/3 cup Powdered erythritol or monk fruit sweetener
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest (organic preferred)
- 1/2 teaspoon Vanilla extract
- 1/4 cup Unsweetened shredded coconut (optional for coating)
Instructions
- Place your softened cream cheese and unsalted butter into a large mixing bowl. It is vital that these ingredients are at room temperature to ensure a smooth, lump-free texture. Use a hand mixer or a stand mixer to beat the cheese and butter together until the mixture is light and fluffy.
- Gradually add the powdered sweetener to the bowl while continuing to mix on a low speed. Once combined, pour in the fresh lemon juice, lemon zest, and vanilla extract. Increase the mixer speed to medium and beat for another 2 minutes until the mixture looks like a thick frosting and all lemon zest is evenly distributed.
- Use a small cookie scoop or a tablespoon to portion out 12 even balls onto a parchment-lined baking sheet. Alternatively, you can pipe the mixture into silicone molds for a more decorative look. Place the tray in the freezer for at least 60 minutes to allow the fat bombs to set firmly. Once solid, transfer them to an airtight container and store them in the refrigerator or freezer.
- Cook Time: 15 minutes