As part of my continuing collaboration with Jill Johnson (instagram @lifesneverdull) to develop keto-friendly recipes, I decided to bring a version of the classic Key Lime Pie to the snack known as “fat bombs.”
Now, when I first heard of these things, I thought they must be horrid. I mean “fat bombs?” What sound appetizing about that? Well, the premise is that, when you are on the keto regime, that you want the majority of your calories to come from healthy fats. And, at the same time you are regulating your carbohydrates (carbs). Which means…goodbye sugar.
All well and good unless you have a sweet tooth. You can’t sustain a lifestyle that doesn’t meet your needs and desires, so fat bombs came out of the need to have an extra “pop” of fat to meet your daily requirements (macros) and, at the same time give you the feeling that you are having a treat. Now, saying that, not ALL fat bombs are sweet…there are many that are savory, but by and large, most keto-ites are looking for a sweet treat.
Since it’s summer, and I love tropical flavors, I thought I’d tweak that island classic, the Key Lime Pie, and transform it into a keto-friendly fat-bomb. Fresh lime juice, zest, cream cheese (and butter for extra creaminess and a few extra fat grams!) molded into little frozen balls. I went a step further and, in the spirit of tropical, rolled each one in toasted unsweetened coconuts flakes. I like Bob’s Red Mill because of its quality, consistency and organic nature, but certainly substitute your favorite as you wish.
These little bombs of happiness are tasty, satisfying and have 7g of fat, for less than 1g of carbs.
I certainly hope you enjoy eating these as much as I did creating them! Let me know what you think in the comments.
Key Lime Cheesecake Fat Bombs
- microplane for zesting limes
- 6 oz cream cheese at room temperature
- 4 Tbsp salted butter at room temperature
- 3 Tbsp granular swerve sweetener
- 2 Tbsp fresh lime juice
- 1 Tbsp finely grated lime zest
- 1 cup unsweetened coconut flakes
- If you plan to use the coconut, toast them lightly in a hot skillet until golden brown but not scorched.
- In a medium sized bowl, combine the sweetener, lime juice and zest, stirring until they are well-mixed.
- In a separate microwave-safe bowl, microwave the cream cheese for about 10-15 seconds until very soft. If necessary, soften butter to a similar consistency to allow for easier mixing.
- Add the softened cream cheese and butter to the sweetened lime juice mixture. Using a hand-held mixer, mix on low speed until all is well-combined and smooth.
- Chill mixture in refrigerator for 20 minutes to make forming balls easier.
- Using small spoons or an oiled cookie scoop, make small balls of the mixture. If using coconut, roll balls in coconut and place on a parchment or foil-lined sheet.
- Freeze cheesecake balls until solid. Remove just before serving, keeping leftovers in the freezer until ready to use.