Craving something sweet with a little touch of lemon? These Lemon Coconut Low-Carb Cheesecake Snack Bites are the perfect solution—creamy, lemony, satisfyingly sweet, and less than 2 carbs per serving!
Make them ahead for the perfect guilt-free, low-carb dessert for any time a craving strikes!
INGREDIENTS:
- 1 8oz block cream cheese, softened to room temperature
- 2 tablespoons sour cream
- 1 tsp. vanilla extract
- ⅓ cup coconut oil, room temperature
- ⅓ cup powdered sugar-free sweetener (I prefer a blend of monkfruit & erythriol)
- ¼ cup lemon juice
- ½ tsp. dried lemon peel
- 1 c. unsweetened coconut, shredded
STEP 1: Cover medium baking sheet with parchment or use a nonstick silicone baking mat. In large bowl, combine cream cheese, sour cream, vanilla, coconut oil, sweetener, lemon juice, and lemon peel.
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STEP 2: Beat with an electric mixer until fluffy and creamy, approximately 30-45 seconds.
STEP 3: Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a ball.
STEP 4: Then roll ball in shredded coconut. Place on parchment paper or silicone baking mat. Repeat with remaining batter to form 15 snack bites.
STEP 5: Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days.
LEMON COCONUT CHEESECAKE SNACK BITES
Print Pin RateEquipment
- Hand Mixer
Ingredients
- 1 8 oz block cream cheese softened to room temperature
- 2 tbsp. sour cream
- 1 tsp. vanilla extract
- ⅓ cup coconut oil room temperature
- ⅓ cup powdered sugar-free sweetener I prefer a blend of monkfruit & erythriol
- ¼ cup lemon juice
- ½ tsp. dried lemon peel
- 1 c. unsweetened coconut shredded
Instructions
- Cover medium baking sheet with parchment or use a nonstick silicone baking mat.In large bowl, combine cream cheese, sour cream, vanilla, coconut oil, sweetener, lemon juice, and lemon peel.
- Beat with an electric mixer until fluffy and creamy, approximately 30-45 seconds.
- Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a ball.
- Then roll ball in shredded coconut. Place on parchment paper or silicone baking mat. Repeat with remaining batter to form 15 snack bites.
- Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days.
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