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Lemon Cheesecake Fat Bombs
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Servings:
1
Author:
Catherine McCord
Cook Time
10
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
1x
2x
3x
▢
6
ounces (3/4 block)
cream cheese, softened
▢
2
tablespoons
coconut oil
▢
1/2
cup
almond flour, super fine
▢
2
tablespoons
monk fruit, divided
▢
2
teaspoons
lemon juice
▢
lemon
▢
1
teaspoon
vanilla extract
▢
1
cup
shredded unsweetened coconut
Instructions
Allow the cream cheese and coconut oil to sit at room temperature to soften
Combine all of the ingredients, except shredded coconut and 1 tablespoon of monk fruit, in a bowl until a thick dough forms.
In a separate bowl, combine shredded coconut and the other 1 tablespoon of monk fruit and place on a shallow plate.
With your dough, form golf-sized balls and roll into the shredded coconut mixture.
Serve immediately or freeze
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