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!
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.
Equipment
- 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.
Nutrition
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