Sunday, September 18, 2016

**RECIPE** Lemon Cream Cheese Fat Bombs

I made some of these the other night from a couple of recipes that I modified so I can tell you that they taste wonderful. I had to modify the recipe because one of the recipes I saw sounded complicated (mentioning to heat, simmer, etc....) and the other didn't have lemon juice (which is something I wanted).

The reason I wanted these fat bombs instead of the chocolate ones I did before is because I'd heard that you could flavor cream cheese fat bombs to taste like little bites of cheesecake (and even red velvet cupcakes). Yum.

OK, here's a pic of one I dug out of the tin with a fork...

... I mean, since I'm sitting here stuffing my face with one!

It's important to really, really like whatever fat bombs you are going to eat if you have trouble (like I do) with getting enough calories and fat. Like I've mentioned before, there are days when I just really am not hungry at all.(NOTE: To get around 120 grams of fat with these bombs, I need to eat about 17 of them, That's going to add up to about 1080 calories and 17 carbs. Both within my daily range. Great for if I'm in one of those no-meal moods. Not something for every day, of course, but it's a get-by for every now and then.)

This is what I eventually came up with, using what I had on hand. I can just about promise that you cannot screw these up. I didn't! Just taste-test your batter before freezing the bombs. That way, you can add more lemon or cream cheese, or whatever.

Lemon Cream Cheese Fat Bombs

Blend all the following:
  • 8 oz cream cheese (softened enough for your blender)
  • 2.5 oz unsalted butter (softened) 
  • 1.5 Tbs coconut oil
  • 3 Tbl lemon juice (room temp)
  • 1 Tbl Swerve sweetener (or your preferred sweetener to taste)
  • about a teaspoon of Vanilla Extract (I didn't measure!)

Lightly grease a sheet of tin foil with a little bit of oil or butter & place the foil on a cookie sheet (or something that will fit in your freezer later.)

(recipe nutrition info is for 24 servings)

Once the mixture is completely smooth, drop balls of mixture onto the foil and put into the freezer for at least 20 minutes. When the balls are fully firm (frozen), you can store them in a plastic baggie in the freezer.

Nutrition Info per serving (24 servings):
  • Calories = 63
  • Carbs =1gram
  • Fat = 7grams
  • Protein = 1gram
  • Fiber = 0
  • Sugar = 0

By the way, I used MyFitnessPal to calculate these numbers.

I was going to show you a photo but my first batch was done in un-oiled metal muffin tins. Rookie mistake. The drops stuck so badly that I have just been digging them out and eating them one by one. The only reason I screwed this up is because my chocolate fat bombs were fine in the metal tins. The cream cheese in this recipe threw me off!

Here are photos of the second batch (done right):

Now, what I did was to spoon these onto the foil, let them freeze, then I spooned a bit more on top of the frozen pieces and put them back in the freezer. That gave them an interesting, UFO-ey kind of shape!

How do mine taste? So freaking good that I think I should feel guilty every time I eat one. With my first batch, there was the very slightest aftertaste coming from the Swerve. For the second batch, I cut back to about a half tablespoon of the sweetener. Much better.

In hindsight, if I were to tweak this recipe any kind of way, it would be to add a touch more lemon and maybe some lime juice. The sour citrus was such a good tangy addition to the flavors.

Finally, a light warning: If you intend using these to occasionally meet your calories, make sure to watch any other food you eat that day. 1080 calories is under my 1600 daily calorie limit, but I can kill a lot of calories with my buttered and creamed coffee... Just watch yourself, is all I'm saying. These things are addictively yummy.