Lemon Cream Fat Bombs | Kevin Wagonfoot
I’ll be honest—when I first heard the term “fat bombs,” I pictured something that looked like a science experiment gone wrong. But then I made these lemon cream ones, and suddenly I understood why people get genuinely excited about them. They’re tangy, they’re creamy, and they taste like the kind of treat I’d actually want to eat.
What really won me over is how simple they are. Five ingredients, a blender, and about ten minutes of your time. I’m not the most patient cook, so when something this easy delivers this much flavor, I’m all in.
Why This Works for Low-Carb High-Protein
These fat bombs work because they’re built on the exact framework that keeps me satisfied on a low-carb, high-protein path. The cream and fat keep me feeling full for hours, while the protein helps me skip the afternoon slump entirely. There’s no sugar crash waiting for me at 3 p.m., just steady energy. They’re the perfect grab-and-go option when I need something that tastes indulgent but actually supports my goals.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Lemon Cream Fat Bombs
Indulge in these creamy Lemon Cream Fat Bombs that are rich in flavor and perfect for satisfying your sweet tooth while keeping carbs low. The tangy lemon flavor paired with the creamy texture will ma
Ingredients
- 4 oz cream cheese, softened
- 2 oz unsweetened coconut flakes
- 1 oz powdered erythritol
- 1 tbsp lemon juice
- zest of 1 lemon
Instructions
- Start by placing the softened cream cheese in a mixing bowl. Using a hand mixer, blend until it's smooth and free of lumps, about 1-2 minutes. This step is crucial for a creamy texture in your fat bombs.
- Add the powdered erythritol, lemon juice, and lemon zest into the bowl. Mix until all ingredients are thoroughly combined, which should take another minute. The mixture should look homogenous and creamy.
- Fold in the unsweetened coconut flakes gently using a spatula. This adds a delightful texture and subtle coconut flavor without impacting the low carb count. Ensure the coconut is evenly distributed.
- Spoon the mixture into silicone molds or ice cube trays. Press down lightly to ensure they hold their shape. This step keeps the fat bombs compact and easy to pop out after chilling.
- Place the molds in the freezer for about 30 minutes or until solid. Check by gently tapping on the molds; they should be firm to the touch. Once set, they are ready to enjoy as a chilled treat.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use real lemon juice, not the bottled stuff—it makes all the difference in brightness and flavor
- Let them freeze solid before popping out of the molds, or you'll end up with creamy puddles (learned that one the hard way)
- Keep them in the freezer and grab one straight from there; they're best enjoyed cold and firm
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