Lemon Coconut Low-Carb Cheesecake Snack Bites

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!

low-carb cheesecake

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.

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.

Low-carb dessert - Lemon Cheesecake Snack Bites

LEMON COCONUT CHEESECAKE SNACK BITES

5 from 3 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Gluten Free, Keto, low carb, Nut Free
Prep Time: 2 minutes
Cooling time: 30 minutes
Total Time: 32 minutes
Servings: 15
Calories: 135kcal
Author: Thinlicious.com

Equipment

  • Hand Mixer

Ingredients
  

  • 1 8 oz block cream cheese softened to room temperature
  • 2 tbsp. sour cream
  • 1 tsp. vanilla extract
  • cup coconut oil room temperature
  • 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.

Nutrition

Calories: 135kcalCarbohydrates: 2.1gProtein: 1.5gFat: 13.5gFiber: 0.7g

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