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These keto Blueberry Lemon Cheesecake Fat Bombs are easy to make, and delicious! You can't go wrong with bite-sized cheesecakes made with fresh blueberries, cream cheese, and lemon that melt in your mouth. They are loaded with flavor and are a good way to add healthy fats to your ketogenic diet.
The blueberry lemon cheesecake fat bombs will keep well in the freezer so you can grab and go for an energy boost. Serve with tea or coffee, or on the side with your breakfast or lunch. Or just pop when for a quick dessert or mid afternoon snack. This recipe is very much like my strawberry cheesecake fat bombs. I love having both flavors of these fruit sweet creamy treats in my freezer. I like making them in cute silicon molds but if you don't have any, that will be fine. You can just scoop on parchment with a spoon or small melon scoop.
Blueberry Lemon Cheesecake Fat Bombs | Keto | Low Carb
This makes a total of 16 Fat Bombs
1/2 cup Blueberries, fresh or frozen
3/4 cup Cream Cheese, softened
1/4 cup Butter, softened (I like Kerry Gold)
2 T Swerve, confectioners style
1/2 T Lemon extract
To shape fat bombs you will need:
silicon candy molds, small muffin silicon molds, or a small melon/kitchen scoop.
Directions:
1. Cut softened butter and softened cream cheese into small chunks. Please the cream cheese and butter into a mixing bowl. Make sure the butter and cream cheese are softened, otherwise it will not achieve a smooth texture. (Do not melt butter, the mixture should be firm).
2. If using fresh blueberries, wash the berries and remove any stems. Place the cleaned blueberries into a bowl and mash using a fork.
If using frozen blueberries, thaw slightly. Place the thawed blueberries into a bowl and mash using a fork.
3. Add the powdered erythritol (Swerve), lemon extract to the mashed blueberries, and mix well.
4. Add the blueberry mixture to the bowl with softened butter and cream cheese. Use a hand whisk or fork, mix until well combined. You can use food processor to mix.
5. Spoon the mixture into candy molds or small muffin silicon molds. Or you may use a small (1-1/2 inch) ice cream scoop out the mixture onto a parchment lined pan (if mixture is too thin for scooping, chill in the refrigerator for 20-30 minutes before scooping). Place fat bombs in the freezer for at least 2 hours or until set.
6. Remove from molds and keep stored in the freezer.
To make these pretty Blueberry Lemon Cheesecake Fat Bombs,
use this Wilton brand "Box of Chocolates" silicone candy molds
Thank you for stopping by! ~ Debbie
Nutritional Information:
Calories 64.7 Total Fat 6.5 g Total Carbohydrate 1.1 g Dietary Fiber 0.1 g Protein 0.8 g