Lemon Cheesecake Fat Bombs

INGREDIENTS:
8 oz  Kite Hill almond milk cream cheese or regular organic cream cheese (if you can tolerate dairy)
1/4 cup organic virgin coconut oil or salted Kerrygold grass-fed butter
1/2 cup organic almond flour, super fine
1 oz organic Lankanto monkfruit or Swerve sweetener
2 tsp fresh lemon juice
Zest from 1 lemon
1 tsp vanilla extract, optional (alcohol-free)
OPTIONAL: For more lemon flavor you can add 1/2 - 1 tsp BioFinest Organic Lemon Powder (amazon) or a few drops of Nature's Sunshine lemon essential oil

COATING INGREDIENTS:
1/2 cup shredded organic coconut, unsweetened
1 tsp Lankanto monkfruit or Swerve sweetener

INSTRUCTIONS:
Blend all ingredients (except shredded coconut and 1 tsp. monk fruit) in a food processor until smooth. A kitchen aid or hand mixer will work too. 

Place mixture in freezer for 20 minutes or until firm enough to hold the shape of a ball.

Combine coconut and monkfruit in a small bowl.

Remove the cheese mixture from freezer and roll into 1 inch balls (I use a slightly heaped Tbsp). Roll the balls in the sweetened coconut mixture.

Refrigerate until chilled and enjoy!!

Store in fridge or freezer. 

Recipe adapted from https://www.eatwell101.com/lemon-cheesecake-keto-fat-bombs-recipe