Lemon Cheesecake Fat Bombs With Cream Cheese

  • 6 ounces cream cheese (note that each standard brick is 8
    ounces)
  • 4 tbsp salted butter
  • 3 tbsp granular swerve sweetener (1.5 ounces weight)
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest (this is optional)

  1. Let the cream cheese and butter sit at room temperature
    until softened before continuing with the recipe.
  2. In a bowl, combine sweetener, lemon juice, and lemon zest
    (if using), stirring until well-mixed.
  3. In a separate bowl, microwave the cream cheese for about 10
    seconds until very soft and pliable. This is an optional step, but it makes the
    cream cheese more easily combined with the other ingredients.
  4. Add cream cheese and butter to the bowl with the lemon juice
    mixture. Use an electric hand mixer on low speed to beat until well-mixed.
  5. Divide the batter into 16 round silicone molds. Freeze for
    several hours until completely solid, before serving. Store leftovers in the
    freezer.

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