Ingredients

The following ingredients have 4 Servings
  • 4 oz cream cheese
  • 3-4 tbsp sweetener
  • 1/4 cup coconut oil
  • 3 tbsp coconut butter
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instruction

  • In a bowl combine the softened cream cheese, sweetener and coconut butter. Beat on medium speed with an electric mixer until combined.
  • Add the melted coconut oil, lemon zest and lemon juice.Beat until smooth on medium speed.
  • Fill a piping bag with the mixture.Fill a silicone mold with the batter and freeze for 1 hour or until set.
  • Remove from the mold and place in a zip lock bag.These lemon cheesecake fat bombs should be kept in the freezer.