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Lemon Coconut Cheesecake Bites Recipe

You won’t feel guilty about eating these sweet treats! This low-carb Lemon Coconut Cheesecake Bites Recipe from CRAVEABLE KETO is perfect for an upcoming dinner party or even a pick-me-up midweek snack. Enjoy this easy to make treat today!


Makes 20 bites (2 per serving) · prep time: 20 minutes, plus 2 hours to set


2 cups unsweetened coconut flakes, divided
1 (8-ounce) package full-fat cream cheese, softened
Juice of 1 lemon
¾ cup powdered erythritol
1 teaspoon pure vanilla extract
Grated zest of 1 lemon


  1. Put the coconut in a food processor and pulse until it is finely shredded.
  2. In a large mixing bowl, combine 1 cup of the shredded coconut, cream cheese, lemon juice, erythritol, and vanilla extract. Using a hand mixer, mix until the ingredients are well combined. Refrigerate the mixture for 2 hours.
  3. Combine the remaining 1 cup of shredded coconut and the lemon zest and spread it in a thin layer on a plate.
  4. Line a rimmed baking sheet or large plate with parchment paper. Remove the cheesecake mixture from the refrigerator and, using a tablespoon, form it into 1- to 1½-inch balls. Roll each ball in the coconut and lemon zest mixture and place on the parchment paper.
  5. Freeze the cheesecake bites for 15 minutes before eating. Store in the freezer for up to 2 months. Let thaw just slightly before eating.

Nothing goes better with dessert than a nice hot cup of tea.


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