Fat Bombs

Cream Cheese Lemon Fat Bombs

Name: Cream Cheese Lemon Fat Bombs
Prep time: 15 min
Total time: 20 min
Yield: 12 servings
Ingredients: 8 oz (225g) full-fat cream cheese, softened; 1 tsp (5g) lemon zest; 2 tbsp (30g) freshly squeezed lemon juice; 1/4 cup (50g) granulated stevia; 1/2 tsp (2g) vanilla extract; 1/4 cup (30g) chopped fresh parsley; 1/4 cup (30g) chopped pecans; 1/4 cup (55g) melted coconut oil; Salt and pepper to taste; 1 large egg

By Hannah Voss · June 18, 2026 · Fat Bombs

Prep15 min

Cook0 min

Total20 min

Serves12

I still remember the first time I made these Cream Cheese Lemon Fat Bombs - it was a warm summer evening, and I was experimenting with new flavors in my kitchen. The combination of the creamy cream cheese, the zest of the lemon, and the sweetness of the stevia was absolute magic. Since then, these fat bombs have become a staple in my household, and I'm excited to share the recipe with you.

As a home cook, I've always been drawn to recipes that are easy to make, require minimal ingredients, and are perfect for a quick snack or dessert. These Cream Cheese Lemon Fat Bombs fit the bill perfectly - they're made with just a few ingredients, are incredibly easy to prepare, and are ready to devour in no time.

One of the things I love about this recipe is that it's incredibly versatile. You can make these fat bombs in advance, store them in the fridge or freezer, and enjoy them whenever you need a sweet treat. They're also perfect for a low-carb keto diet, as they're made with cream cheese, lemon, and stevia - all of which are keto-friendly ingredients.

If you're new to making fat bombs, don't worry - this recipe is a great place to start. The process is simple, and the ingredients are easy to find. And if you're a seasoned pro, you'll love the unique flavor combination and the fact that these fat bombs are perfect for a quick snack or dessert.

So, what are you waiting for? Let's dive into the recipe and make some delicious Cream Cheese Lemon Fat Bombs!

Why You’ll Love This Recipe

These fat bombs are incredibly easy to make and require minimal ingredients.
They're perfect for a low-carb keto diet, as they're made with keto-friendly ingredients.
They're versatile and can be made in advance, stored in the fridge or freezer, and enjoyed whenever you need a sweet treat.
They're a great way to satisfy your sweet tooth without feeling guilty.
They're perfect for a quick snack or dessert, and can be taken on-the-go.
They're a fun and unique way to enjoy cream cheese and lemon, two classic flavors.

Why This Recipe Works

The key to making these Cream Cheese Lemon Fat Bombs work is to use high-quality ingredients and to not overmix the batter. The cream cheese provides a rich, creamy base, while the lemon zest adds a burst of citrus flavor. The stevia adds just the right amount of sweetness without making the fat bombs too sweet.

Another important factor is the temperature at which you chill the fat bombs. If you chill them at too high a temperature, they may not set properly, and if you chill them at too low a temperature, they may become too hard. The ideal temperature is around 40°F (4°C), which allows the fat bombs to set slowly and evenly.

The texture of these fat bombs is also important - you want them to be smooth and creamy, but still firm enough to hold their shape. To achieve this, it's essential to not overmix the batter and to chill the fat bombs for the right amount of time.

Ingredients You’ll Need

When it comes to making these Cream Cheese Lemon Fat Bombs, the ingredients are just as important as the technique. You'll need a few simple ingredients, including cream cheese, lemon zest, lemon juice, stevia, and vanilla extract. Make sure to choose high-quality ingredients, as they will make a big difference in the final product.

One thing to note is that you'll want to use a high-quality cream cheese that is full-fat and has no added sugars. This will ensure that your fat bombs are rich and creamy, and that they have the right texture.

8 oz (225g) full-fat cream cheese, softenedMake sure to choose a high-quality cream cheese that is full-fat and has no added sugars. This will ensure that your fat bombs are rich and creamy, and that they have the right texture. You can also use a lower-fat cream cheese, but the flavor and texture may not be as good.
1 tsp (5g) lemon zestUse a microplane or fine grater to zest the lemon, as this will help to release the oils and flavor from the lemon. You can also use a lemon zester, but be careful not to zest too much of the white pith, as this can be bitter.
2 tbsp (30g) freshly squeezed lemon juiceMake sure to use freshly squeezed lemon juice, as this will have a brighter, more vibrant flavor than bottled lemon juice. You can also use a lemon juicer, but be careful not to add too much juice, as this can make the fat bombs too wet.
1/4 cup (50g) granulated steviaUse a high-quality stevia that is granulated and has no added ingredients. This will ensure that your fat bombs are sweet and flavorful, and that they have the right texture. You can also use other sweeteners, such as erythritol or monk fruit sweetener, but stevia is a good choice because it is low-carb and has a mild flavor.
1/2 tsp (2g) vanilla extractUse a high-quality vanilla extract that is pure and has no added ingredients. This will add a rich, creamy flavor to your fat bombs, and will help to balance out the brightness of the lemon. You can also use other flavor extracts, such as almond or coconut, but vanilla is a good choice because it is classic and versatile.
1/4 cup (30g) chopped fresh parsleyUse fresh parsley that is chopped finely, as this will add a bright, fresh flavor to your fat bombs. You can also use other herbs, such as basil or dill, but parsley is a good choice because it is classic and pairs well with lemon.
1/4 cup (30g) chopped pecansUse chopped pecans that are fresh and have no added ingredients. This will add a nice texture and flavor to your fat bombs, and will help to balance out the creaminess of the cream cheese. You can also use other nuts, such as almonds or walnuts, but pecans are a good choice because they are rich and buttery.
1/4 cup (55g) melted coconut oilUse melted coconut oil that is high-quality and has no added ingredients. This will help to bind the fat bombs together and will add a rich, creamy flavor. You can also use other oils, such as butter or ghee, but coconut oil is a good choice because it is low-carb and has a mild flavor.
Salt and pepper to tasteUse salt and pepper to taste, as this will help to balance out the flavors and add depth to your fat bombs. You can also use other seasonings, such as garlic or onion powder, but salt and pepper are good choices because they are classic and versatile.
1 large eggUse a large egg that is fresh and has no added ingredients. This will help to bind the fat bombs together and will add a rich, creamy flavor. You can also use other binders, such as gelatin or agar agar, but eggs are a good choice because they are classic and versatile.

Ingredients for Cream Cheese Lemon Fat Bombs

Equipment You’ll Need

Large mixing bowlHand mixer or whiskMeasuring cups and spoonsMicroplane or fine graterLemon juicerPiping bag and tipBaking sheet lined with parchment paperFreezer-safe container with lid

How to Make Cream Cheese Lemon Fat Bombs

1
In a large mixing bowl, beat the cream cheese with a hand mixer or whisk until it is smooth and creamy.
2
Add the lemon zest, lemon juice, stevia, and vanilla extract to the bowl and mix until well combined.
3
Add the chopped parsley, pecans, and melted coconut oil to the bowl and mix until the batter is smooth and creamy.
4
Add the salt and pepper to the bowl and mix until well combined.
5
Add the large egg to the bowl and mix until the batter is smooth and creamy.
6
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to allow the flavors to meld.
7
Once the batter is chilled, scoop it into a piping bag fitted with a large round tip.
8
Pipe the batter onto a baking sheet lined with parchment paper, making sure to leave about 1 inch (2.5 cm) of space between each fat bomb.
9
Place the baking sheet in the freezer and freeze the fat bombs for at least 30 minutes to set.
10
Once the fat bombs are set, transfer them to a freezer-safe container with a lid and store them in the freezer for up to 3 months.
11
To serve, simply remove the fat bombs from the freezer and let them thaw at room temperature for about 10-15 minutes.
12
Serve the fat bombs chilled, garnished with additional parsley or lemon zest if desired.

Expert Tips

Make sure to use high-quality ingredients, as this will make a big difference in the final product.
Don't overmix the batter, as this can make the fat bombs tough and dense.
Use a piping bag and tip to pipe the batter onto the baking sheet, as this will help to create uniform fat bombs.
Make sure to leave enough space between each fat bomb, as this will help them to set properly.
If you find that your fat bombs are too soft or too hard, you can adjust the amount of coconut oil or stevia to get the right consistency.
Experiment with different flavor combinations, such as adding a pinch of salt or a sprinkle of cinnamon to the batter.

Common Mistakes to Avoid

Using low-quality ingredients, which can affect the flavor and texture of the fat bombs.
Overmixing the batter, which can make the fat bombs tough and dense.
Not leaving enough space between each fat bomb, which can cause them to stick together.
Not chilling the batter long enough, which can affect the texture and consistency of the fat bombs.
Not freezing the fat bombs long enough, which can cause them to be too soft or too hard.
Not storing the fat bombs properly, which can cause them to become stale or develop off-flavors.

Variations and Substitutions

Adding a pinch of salt or a sprinkle of cinnamon to the batter for extra flavor.
Using different types of nuts, such as almonds or walnuts, for added texture and flavor.
Adding a few drops of lemon extract or a teaspoon of grated ginger to the batter for extra flavor.
Using coconut cream or heavy cream instead of coconut oil for a richer, creamier flavor.
Adding a few chocolate chips or shaved chocolate to the batter for a decadent treat.
Using different types of citrus zest, such as orange or lime, for a unique flavor combination.

What to Serve With Cream Cheese Lemon Fat Bombs

These Cream Cheese Lemon Fat Bombs are perfect for a quick snack or dessert, and can be served on their own or paired with other low-carb keto treats. Try serving them with a side of fresh fruit, such as berries or citrus slices, for a refreshing and healthy snack.

You can also use these fat bombs as a topping for other desserts, such as keto cheesecake or low-carb ice cream. Simply chop them up and sprinkle them on top of your favorite dessert for a burst of creamy, citrusy flavor.

Fresh fruit, such as berries or citrus slicesKeto cheesecake or low-carb ice creamChopped nuts or shredded coconutWhipped cream or coconut creamLemon or orange zestChocolate chips or shaved chocolate

Make-Ahead, Storage, Freezing and Reheating

These Cream Cheese Lemon Fat Bombs can be stored in the freezer for up to 3 months, making them a great make-ahead snack or dessert. Simply place them in a freezer-safe container with a lid and store them in the freezer until you're ready to serve.

To thaw, simply remove the fat bombs from the freezer and let them thaw at room temperature for about 10-15 minutes. You can also thaw them in the refrigerator overnight, if you prefer.

Once thawed, these fat bombs can be stored in the refrigerator for up to 5 days. Simply place them in an airtight container and store them in the refrigerator until you're ready to serve.

Frequently Asked Questions

What is the best way to store these fat bombs?

These fat bombs can be stored in the freezer for up to 3 months, or in the refrigerator for up to 5 days. Make sure to store them in an airtight container to keep them fresh.

Can I make these fat bombs ahead of time?

Yes, these fat bombs can be made ahead of time and stored in the freezer for up to 3 months. Simply thaw them at room temperature or in the refrigerator when you're ready to serve.

What is the best way to thaw these fat bombs?

The best way to thaw these fat bombs is to let them thaw at room temperature for about 10-15 minutes. You can also thaw them in the refrigerator overnight, if you prefer.

Can I use different types of nuts or flavorings in these fat bombs?

Yes, you can use different types of nuts or flavorings in these fat bombs to give them a unique taste. Try using almonds or walnuts instead of pecans, or adding a pinch of salt or a sprinkle of cinnamon to the batter.

Are these fat bombs low-carb and keto-friendly?

Yes, these fat bombs are low-carb and keto-friendly, making them a great snack or dessert for those following a low-carb keto diet.

Can I use coconut cream or heavy cream instead of coconut oil?

Yes, you can use coconut cream or heavy cream instead of coconut oil to give these fat bombs a richer, creamier flavor.

How long do these fat bombs take to make?

These fat bombs take about 20-25 minutes to make, including preparation and freezing time.

Can I make these fat bombs in advance and store them in the freezer?

Yes, you can make these fat bombs in advance and store them in the freezer for up to 3 months. Simply thaw them at room temperature or in the refrigerator when you're ready to serve.

The Full Recipe

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