Key Lime Cheesecake Fat Bombs
This keto-friendly snack has all of the flavors of this legendary island favorite, with none of the guilt. Quick and easy to make, this will become one of your go-to favorites.
Servings: 12 pieces
Equipment
- microplane for zesting limes
Ingredients
- 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
Instructions
- 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.