Can I make keto lemon curd fat bombs without cream cheese?

Yes, you can. Swap the cream cheese for coconut cream or mascarpone if you want to avoid dairy or just don’t like the flavor. Keep in mind the texture might be softer, so freeze them a bit longer and store them cold.

How do I keep lemon curd from getting lumpy or scrambled?

Whisk it constantly on low heat and don’t rush it. If the heat’s too high, the eggs will cook too fast. Take it slow and steady, and once it thickens, pull it off the stove. Straining helps catch any little bits that do scramble.

How many fat bombs can I eat on keto?

That depends on your daily macros. Each lemon fat bomb has about 95 calories and less than 1g net carbs. One or two is usually enough to satisfy a craving and keep you on track, but it’s always best to track your intake if you're strict keto.

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

Keto Lemon Curd Fat Bombs Recipe

Print Recipe

Smooth, creamy lemon fat bombs with a tangy kick and no sugar. These keto-friendly treats are made with fresh lemon juice, butter, eggs, and cream cheese. They’re easy to freeze, easy to eat, and easy to love.

Author: Jane Summerfield
Prep Time: 15 minutes + 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 18–22 fat bombs 1x
Category: Snacks, Dessert
Method: Stovetop + Freezer
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

For the lemon curd:

3 large eggs
½ cup fresh lemon juice (about 2–3 lemons)
Zest of 1 lemon
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 extra butter (optional)
Pinch of salt

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Instructions

Make the lemon curd: In a saucepan (off heat), whisk eggs, lemon juice, zest, and sweetener until smooth.
Turn heat to medium-low. Whisk constantly until mixture thickens like loose pudding.
Remove from heat. Stir in butter until smooth. Optional: strain curd through a fine mesh strainer.
Let cool for 10 minutes, then chill in the fridge for 30 minutes.
Make the fat bomb mix: In a bowl, beat cream cheese until smooth. Add chilled lemon curd and beat again. Add coconut oil or extra butter if you want it firmer.
Spoon mix into silicone molds or mini muffin liners. Freeze 2–3 hours or until solid.
Pop them out and store in the freezer in an airtight container.

Notes

Don’t skip the lemon zest—it adds tons of flavor.
Use allulose for a smoother texture; erythritol may feel a bit gritty if not powdered.
You can swap lemon for lime or mix in berries.
Keeps best frozen. Let sit out 1–2 mins before eating for the perfect texture.
Makes 18–22 fat bombs depending on mold size.

Nutrition

Serving Size: 1 fat bomb
Calories: 95, Sugar <1g (from lemon only), Sodium 40mg, Fat 9g, Saturated Fat 5g, Unsaturated Fat 3.5g, Trans Fat 0g, Carbohydrates 1g, Fiber 0g, Protein 1g, Cholesterol 60mg

Find it online: https://www.wellnesswarrior.org/keto-lemon-curd-fat-bombs/