@Tweetypie Sorry, I haven't been online for a few days... here is the recipe. I don't use Splenda as it suggests, but rather liquid Stevia. When I make them, I make a double batch and freeze them. They last well in the freezer.
Zesty Lemon Cheesecake Fat Bombs
Makes 14 Servings | Per Serving: Cal 92, Net Carbs <1
Ingredients
- 1/4 cup coconut oil, melted
- 4 tbsp grass-fed butter, softened
- 4 oz softened cream cheese
- zest of 1/2 lemon
- 1 tbsp lemon juice
- 2 tbsp Splenda
Instructions
Blend all ingredients with a hand mixer until smooth.
Pour into cupcake liners, tins or molds and freeze until firm, at least a few hours, preferably overnight.