Here’s a delicious, bite-sized Keto Lemon Coconut Cheesecake Bombs recipe — tangy, creamy, and perfect for a low-carb treat 🍋🥥🧀
🍋🥥 Keto Lemon Coconut Cheesecake Bombs
🧾 Ingredients (makes ~12 bites)
Crust
- 1 cup almond flour
- 2 Tbsp butter, melted
- 2 Tbsp erythritol (or preferred keto sweetener)
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 tsp lemon zest
Topping
- ¼ cup unsweetened shredded coconut, toasted
🔪 Instructions
1️⃣ Prep the Pan
- Preheat oven to 325°F (160°C).
- Line a muffin tin with 12 paper liners.
2️⃣ Make the Crust
- In a small bowl, combine almond flour, melted butter, and erythritol.
- Press about 1 tsp of mixture into the bottom of each muffin cup.
3️⃣ Make the Filling
- In a bowl, beat cream cheese until smooth.
- Add erythritol, egg, vanilla, lemon juice, and zest. Mix until fully combined.
4️⃣ Assemble & Bake
- Spoon filling over crust in each cup.
- Bake 18–22 minutes until edges are set but centers are slightly jiggly.
- Cool to room temperature, then refrigerate at least 2 hours to firm up.
5️⃣ Add Topping & Serve
- Sprinkle toasted coconut over the top before serving.
- Enjoy chilled — bite-sized and creamy!
🟢 Tips
- Prevent cracks: avoid overmixing and do not overbake
- Extra coconut flavor: fold 1 Tbsp coconut flour into filling
- Sweetener swap: use monk fruit or allulose if preferred
🔁 Variations
- Chocolate lemon bombs: drizzle with sugar-free chocolate
- Berry twist: add 1–2 tsp finely chopped berries to filling
- Mini bombs: make 24 smaller bites using mini cupcake liners
If you want, I can make an even easier no-bake version of these keto cheesecake bombs that’s ready in 15 minutes and just refrigerates to set — no oven needed.