Key Lime Cheesecake Fat Bombs
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You know you want a tangy, splendidly creamy treat. You deserve it. These Key Lime Cheesecake fat bombs taste like a key lime pie, but with butter and cream cheese.
The best thing is that you can have it and stay low carb & Keto. The best part of this recipe is that it’s so easy…
There are only five ingredients and two of them are lime juice and lime zest, so I think that should only count as one.
These are high fat, gluten free, grain free, and you don’t have to have to worry because they only have one net carb each.
The Key limes are the small ones in front.
So what about these Key Limes? I called it Key Lime because that sounds so much more delicious. There are lime aficionados who insist that they taste different.
The key lime and the bigger Persian lime are different species. But I have tasted both – and maybe I’m not all sophisticated – but they both taste like lime to me.
In the recipe I said that you should get one lime. If you are going get authentic, you will need two key-limes. You will be just as satisfied with the regular lime as you are with the key lime juice.
I have a general rule for any good Keto recipe and that is to start with the fat. Since this is a fat bomb I’m sure that this is good rule here.
So you have butter and cream cheese. How can you go wrong with that?
Just a note on a substitution. If you don’t like butter – which is hard to imagine – you can use the same amount of coconut oil, and add a pinch of salt.
Oh now I remember how you could go wrong. You could forget the sugar. Oh wait it’s Keto so we can’t use sugar. But fear not there is a really great Keto friendly sweetening option.
Sugar free? – not technically, because the erythritol is an alcohol sugar. But it is Keto because it doesn’t affect your insulin and doesn’t add to either your calorie count nor the carb count.
Erythritol is my sweetener of choice not only because it’s sweet and tastes like actual sugar, but it’s good for you to boot. If you want to know more about sugar substitutes click here.
More Low Carb Recipes to Love:
Easy Keto Key Lime Cheesecake Fat Bombs Recipe
Equipment
Ingredients
- 3 tbsp Allulose or sweetener of choice
- 2 tbsp lime juice
- 1 tbsp lime zest finely grated
- 6 oz cream cheese
- 4 tbsp butter
- 1/2 cup Coconut Flakes ( Optional) to roll the finished fat boms in.
Instructions
- In a mixing bowl combine lime juice, lime zest, and erythritol.
- Soften the cream cheese and butter.
- Add softened cheese and butter to the bowl with the lime juice mixture.
- Mix thoroughly
- Put the mixture in the fridge for a few minutes so it firms up, and make 8 even balls, roll in coconut flakes if desired and put them on parchment covered pan and freeze. (the nutrition info is for 8 servings, but you can make them bigger or smaller)
- Keep them in the freezer until they are solid.
- Take them out and Enjoy. (about 2 Hours)
- You can store these in the freezer or fridge.
Notes
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Nutrition
The nutritional values are carefully calculated on this site to reflect the most accurate info possible and are provided as a courtesy to keep you on track with your goals. But, if you ever feel like something is off on this site or any site for that matter, you should feel free to make your own calculations.
So there you have it…. get the five ingredients, then soften the cheese and butter. Put all of it in a bowl and mix it up, roll it into balls and put it in the freezer. Enjoy!
Getting enough fat while you are on the Keto diet is key to losing the weight and getting your health on track. I know that when I first found out how much fat I had to lose weight I thought it was pure, unadulterated B.S..
Maintaining a healthy weight is more important than ever.
I never thought I would lose so much weight so quickly without being hungry. But, here I am down forty pounds, off of all the blood pressure meds that I had taken for years and my wife is hinting that I should start maintaining my weight instead of losing more….
Everyone can benefit from this diet and still get to have the treats they crave…
I really hope that you enjoy these and if you would like more ideas for Keto sweets we have some for you here.
Cheers!
Thom
Hey Cheri! I bet some added coconut would be great! Cheers!
Hi,
I made these the other day. I was a little short on cream cheese, but they still turned out yummy. I used unsweetened coconut (not flaked). they still turned out great anyway. I will double the recipe since I know they’re good. The batch I made made only 9. Also, the bombs were too soft to roll in the coconut, so I put the mixture in the freezer until the mixture was firm enough to work with. I read one person’s comment about rolling them in almonds, so I may try that. I was wondering about adding some coconut to the mixture to maybe firm them up a bit more.
Thank you
Thanks Linda! I am so glad that you enjoyed them!
These are absolutely wonderful! I love Key Lime pie! I made these a couple of days ago but in smaller sized balls….that way they are easier to eat and you don’t get tempted to eat as much…although that is hard to do with the fantastic taste they have. I rolled some in coconut and like them as well. My husband thought they were very good….he’s not on Keto but does taste the things I cook/make. I have mine in the freezer and take out a couple to thaw just a tiny bit. By keeping them in the freezer they will last longer if we don’t eat them too quickly…hard to do! This is a recipe I will keep forever. I like that I can go by and pop one in my mouth when I am busy without stopping to cut a slice of pie and have to sit down to eat it. Thanks for the great recipe!
These are so good! I keep them in the freezer and they taste like cheesecake ice cream bites. Next time I am going to try adding lemon vodka and see if I can get a lemon lime thing going. Much love to you and Thom.
Great idea Sierra!
I rolled these in crushed almonds and they were the “bomb”!
Hi Jordan! I like to store these in the freezer so that they are sort of like ice cream bites but either way will work. Cheers!
should I store them in the freezer or fridge once they are solid?
Hello Mark,
Yes, here in the US we are still using the imperial measuring system. It’s something that I thought would change decades ago but it just hasn’t. I apologize. A stick of butter is measured by the lines on the paper to easily measure out 4 tablespoons and most people don’t use scales here. However, there is a handy feature on our site to convert the measurements to metric so that you don’t have to do your own calculations. Just click the link that says “metric” under the ingredients and it will convert automatically. I hope this helps. Cheers!
How do you measure out 4 tbsp of butter? Can’t you use oz or g like normal people?
Wonderfully easy and tasty. Thanks