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Lemon Cheesecake Fat Bombs with Coconut Crust (Keto Easter Treat)

Keto lemon cheesecake fat bombs with coconut crust on white plate, topped with lemon zest

There’s something so nostalgic about the bright, zesty flavor of lemon around springtime—especially as Easter approaches. Whether it’s a memory of lemon bars at family gatherings or that one lemony dessert we always reached for at potlucks, the tangy-sweet combination hits a perfect note. We wanted to recreate that same comfort but in a way that aligns with our keto lifestyle—and these Lemon Cheesecake Fat Bombs with Coconut Crust absolutely deliver.

What we love most about this recipe is how easy it is to whip up ahead of time, and yet it still feels special enough to place at the center of a holiday spread. They’re rich and creamy like cheesecake, have a tart lemon kick that balances the sweetness, and the coconut crust adds the perfect nutty base with a little chew.

These little bites are no-bake and freezer-friendly, which makes them a low-stress win for Easter brunches, dessert tables, or even tucked into little paper cups in Easter baskets. They’re rich in healthy fats from coconut and cream cheese, with no added sugar and a fiber boost to help keep blood sugar stable.

And honestly? We’d eat them year-round. But they feel particularly perfect this time of year—refreshing, cheerful, and just indulgent enough to satisfy without knocking us out of ketosis. Let’s make a batch.

Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Rest Time: 1 hr Total Time: 1 hr 15 mins
Servings 12
Calories 130
Description

These keto-friendly lemon cheesecake fat bombs sit on a simple coconut crust, blending zesty citrus flavor with healthy fats for a bite-sized treat that’s great for Easter or anytime you need a low-carb sweet fix.

Ingredients
    Coconut Crust:
  • 3/4 cup unsweetened shredded coconut
  • 2 tbsp coconut flour
  • 2 tbsp melted coconut oil
  • 1 tbsp powdered erythritol
  • 1/4 tsp vanilla extract
  • Pinch of salt
    • Lemon Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut cream (from the thick part of a chilled can)
  • 1 Optional: tbsp collagen powder or MCT oil for a boost
Instructions
    Make the Coconut Crust:
  1. In a bowl, mix shredded coconut, coconut flour, melted coconut oil, sweetener, vanilla, and salt until evenly combined.
  2. Press about 1 tablespoon of the mixture into the bottom of each silicone mini muffin mold or lined mini cupcake liner. Place in the fridge to set while you make the filling.
    3. Prepare the Filling:
  3. In a mixing bowl, beat the cream cheese until smooth.
  4. Add the erythritol, lemon zest, lemon juice, vanilla, and coconut cream. Blend until fluffy and fully combined.
  5. Optional: Add collagen or MCT oil and mix again.
    6. Assemble the Fat Bombs:
  6. Spoon or pipe the filling on top of the chilled coconut crusts.
  7. Smooth out tops and refrigerate for at least 1 hour or until firm.
    8. Serve:
  8. Enjoy chilled. Store leftovers in an airtight container in the fridge (up to 5 days) or freezer (up to 1 month).

Nutrition Facts

Servings: 12 ServingCalories:130kcalTotal Fat:12gSaturated Fat: 8gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:2g

Note

Substitutions & Variations

  • Dairy-free? Use vegan cream cheese and coconut-based yogurt in place of cream cheese and coconut cream.
  • Nut-free? The crust can be made with sunflower seed flour instead of coconut flour.
  • More tang? Add a few drops of lemon extract for a stronger citrus pop.
  • Decorate: Add lemon zest curls or shredded coconut on top before chilling.
Read it online: https://ketoeatsrecipes.com/recipe/lemon-cheesecake-fat-bombs-with-coconut-crust-keto-easter-treat/