Cheesecake Fat Bombs
Creamy, no-bake bites of cream cheese, vanilla, and a hint of lemon rolled in crushed pecans for a satisfying low-carb treat that tastes like cheesecake. Plan ahead: chill for at least 1 hour before serving.
Ingredients
- 8 oz full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol or powdered monk fruit sweetener
- 1 tsp pure vanilla extract
- 1 tsp lemon zest, finely grated
- 2 tbsp full-fat sour cream
- 1/2 cup pecans (or walnuts), finely chopped
Instructions
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1
In a medium bowl, beat 8 oz softened full-fat cream cheese and 1/4 cup softened unsalted butter together with a hand mixer until completely smooth and fluffy, about 2 minutes.
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2
Add 1/4 cup powdered erythritol or powdered monk fruit sweetener, 1 tsp pure vanilla extract, 1 tsp finely grated lemon zest, and 2 tbsp full-fat sour cream. Beat again until well combined and creamy.
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3
Taste the mixture and adjust sweetener if needed. Cover the bowl and refrigerate for 30 minutes until the mixture is firm enough to roll.
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4
Spread 1/2 cup finely chopped pecans (or walnuts) on a small plate. Scoop about 1 tablespoon of the chilled mixture and roll into a ball between your palms, then roll in the pecans to coat. Repeat with remaining mixture.
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5
Place the fat bombs on a parchment-lined plate or tray and refrigerate for at least 30 more minutes until firm. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.