Keto Lemon Curd Fat Bombs – Tangy, Creamy and Low-Carb Bites

You know that weird thing that happens when you’re trying to eat low-carb, and every snack tastes either like pure coconut oil or a slab of frozen butter? Yeah, this isn’t that.

This lemon curd fat bomb recipe hits different. It’s bright. It’s soft. It’s not trying to be a dessert… and yet it kind of is. The lemon curd is smooth and just tart enough to cut through the richness. Each one melts in your mouth like a little bite of spring, even if you’re eating it in the middle of a chaotic Tuesday.

Let me walk you through exactly how to make these, what you’ll need, what might go wrong, how to fix it, how to store them, and how not to eat six at once. (Actually… we’ll skip that last part. I have no self-control either.)

First things first: What even is a fat bomb?

You probably already know, but just in case someone shared this article with you and you’re like “fat what?” — here’s the quick version:

Fat bombs are small, high-fat, low-carb snacks meant to help people following keto or low-carb diets meet their fat intake goals. They’re also weirdly satisfying because they usually melt in your mouth. Most fat bombs are either chocolatey or nutty. But we’re flipping the script here with lemon.

These are less “chunky peanut butter protein brick” and more like a silky, lemon cheesecake truffle… with zero sugar.

Why lemon curd?

Honestly, because most keto snacks are too rich. Too dense. Too heavy.

Lemon curd brings that acidity that your mouth is probably begging for if you’ve been eating bacon and eggs for 9 straight days.

We’re not making it the traditional way though—no white sugar, and no starch thickeners. Just eggs, lemon juice, sweetener, and butter. And we’re turning it into a fat bomb by mixing it with cream cheese and freezing it in silicone molds. Magic.

Ingredients (basic stuff, nothing fancy)

Here’s what you’ll need for about 18–22 fat bombs, depending on the mold size:

For the lemon curd:

• 3 large eggs
• ½ cup fresh lemon juice (about 2–3 lemons)
• Zest of 1 lemon (don’t skip this—it makes a huge difference)
• ½ cup powdered erythritol or allulose
• 6 tablespoons unsalted butter, cut into cubes

For the fat bomb base:

• 6 oz full-fat cream cheese, softened
• 2 tablespoons coconut oil or more butter (optional, if you want them extra rich)
• A pinch of salt

You can play with ratios once you’ve made it once, but this balance gives you bright flavor, soft texture, and a decent amount of fat per bite.

Equipment

Nothing complicated here either:

• Medium saucepan
• Whisk
• Fine mesh strainer (optional but helpful)
• Mixing bowl
• Electric mixer or strong forearms
• Silicone mold or mini muffin tin
• Freezer

If you’ve got a small blender or food processor, even better, it makes the mixing part faster. But you can totally do this with a fork and some patience.

Making keto Lemon Curd Fat Bombs (no stress, I swear)

Let’s break it down so you don’t end up with scrambled eggs or weird lemony chunks. That’s the only real risk here.

Step 1: Make the lemon curd

This is the only part that needs a little attention, but you’ve got this.

• In a saucepan (not over heat yet), whisk the eggs, lemon juice, lemon zest, and sweetener together until smooth.
• Turn the heat to medium-low and start whisking constantly. Don’t walk away. Don’t check your phone. Just whisk.
• After a few minutes, it’ll start to thicken. You want it to be like loose pudding—thick enough to coat a spoon.
• Once it thickens, remove from heat and whisk in the butter cubes until melted and silky.
• Optional: strain it through a mesh strainer into a bowl to catch any little bits of cooked egg or zest.
• Let it cool at room temp for 10 minutes, then chill in the fridge for at least 30 minutes.

This stuff is honestly good enough to eat with a spoon as-is. But we’re not done.

Step 2: Make the fat bomb mix

Once the curd is cool, grab your cream cheese and coconut oil (or butter).

• In a mixing bowl, beat the softened cream cheese until smooth.
• Add the cooled lemon curd and beat again until it’s fully combined and fluffy.
• Taste it. If it’s not sweet enough, you can add a little more powdered sweetener here.
• If you want the texture firmer, stir in a tablespoon or two of coconut oil or butter. Totally optional.

The final mix should be creamy, airy, and spoonable—not runny.

Step 3: Freeze into fat bombs

• Spoon the mixture into silicone molds or mini muffin liners. Try not to eat half of it during this step.
• Freeze for 2–3 hours until solid.
• Pop them out and store in an airtight container in the freezer.

They’re best eaten straight from the freezer or after sitting at room temp for 1–2 minutes. Don’t let them sit out too long or they’ll melt into a puddle.

Easy Storage tips

These need to stay cold. They’ll last:

• In the freezer: about 1–2 months
• In the fridge: a few days, but they’ll be soft

If you’re meal-prepping, freeze them in batches so you don’t end up with 20 at once and no self-control (speaking from experience here).

They also travel okay in a cooler if you’re bringing them to work or wherever, but they melt faster than chocolate, so wrap them well.

Flavor tweaks if you get bored easily

These aren’t one-trick ponies. You can easily swap or add flavors depending on what you’ve got:

• Add vanilla extract to the cream cheese mix
• Add a touch of turmeric to boost the yellow color (don’t worry—you won’t taste it)
• Use lime juice instead of lemon
• Add poppy seeds for a “lemon poppy” vibe
• Mix in a few mashed raspberries for a fruity twist
• Add a pinch of sea salt on top before freezing

The base is forgiving. Once you get the feel of the curd texture, you’ll start getting creative.

Common mistakes (and how to avoid them)

Here’s where most people go sideways the first time:

1) Curd is lumpy or scrambled.

Too much heat. You gotta whisk constantly and keep it low. Don’t rush it.

2) Texture is too soft.

You probably didn’t chill the lemon curd enough before mixing. Or your cream cheese was too warm. Pop the mix in the freezer for 10 mins and try again.

3) Tastes too eggy.

Did you skip the lemon zest? That stuff cancels out the egg flavor like magic. Also, don’t overcook the curd. Pull it off the heat as soon as it thickens.

4) Fat bombs won’t come out of the mold.

They probably weren’t frozen long enough. Let them sit for another hour, or use a silicone mold for easy popping.

Nutritional info (ballpark, per bomb)

Here’s a rough guess. Depends on the exact size, but per piece:

• Calories: 90–110
• Fat: 9g
• Protein: 1g
• Net carbs: <1g (depends on sweetener used)

You’ll need to calculate your own if you’re tracking super strictly. Allulose doesn’t spike blood sugar, so a lot of folks don’t count it in net carbs.

Why these are a lifesaver on keto

When you’re craving something sweet on keto, it’s easy to cave in and grab something with real sugar. These keep that from happening.

They live in your freezer like tiny, lemony insurance policies.

I’ve had nights where I eat one of these with a cup of tea and forget I even miss cake. That’s rare. They’re that good. And because they’re high fat, one is usually enough. Unless it’s the weekend. Then all bets are off.

Conclusion

Look, I’ve tested a lot of “keto treats.” Some are… sad. Some taste like straight-up butter. Some have 30 ingredients and still turn out weird.

This isn’t that.

These are easy. They taste like actual food. They’re not trying to be a cupcake or hide the fact that they’re low-carb. They’re proud to be what they are: smooth, tart, cold little bites of fat and flavor.

Give them a shot. You won’t need fancy gadgets or obscure ingredients, just a little patience while the curd thickens and a decent freezer.

You might start making a double batch after the first go. Just warning you.

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