@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
Instructions
- 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
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.
B: Oopsies & cheese spread
L: Half LIDL roll with almond butter and whipped cream (yay no spike!)
D:Smoked salmon salad followed by strawberries, almond cake and cream
So, what happened with the cholesterol experiment?
B: coffee with cream, scrambled eggs with a bit of cheese
S: a few peanuts, then 3 lollies (BS going low)
S: piece LC choc chip cheesecake bar, coffee and cream
D: pork belly, creamy broccoli bake
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