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+ servings
Stack of lemon fat bombs

Lemon Fat Bombs

Prep Time 30 minutes
Total Time 30 minutes
Servings 12 cups
Calories 127kcal

Ingredients

Fat Bomb:

  • 1 Cup Coconut shredded + unsweetened
  • 1/2 Cup Coconut Oil
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Lemon Zest
  • 1/4 Cup + 2 Tablespoons Swerve or Lakanto (see sweetener notes below) confectioners
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Teaspoon Turmeric Powder optional! For a more yellow color (we can't taste it!)

Coating:

  • Coconut shredded + unsweetened

Instructions

  • Add coconut (1 cup) and coconut oil (1/2 cup) to food processor, and process until completely creamy and smooth.
  • Scrape down the sides, then add lemon zest (1/4 cup), erythritol (1/4 cup + 2 tablespoons), and sea salt (1/4 teaspoon). Combine until smooth.
  • If adding the coating, prepare a large flat place by sprinkling the coconut flakes in a thin and even layer.
  • Prepare a muffin tin pan with muffin liners
  • Evenly distribute the fat bombs into 12 muffin liners.
  • Sprinkle the tops with shredded, unsweetened coconut.
  • Place in the freezer and allow to harden (about -- minutes).

Notes

  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • Nutritional information is based on 1 cup if you make 12 cups:

Nutrition

Calories: 127kcal | Total Carbohydrates: 2g | Protein: 1g | Fat: 14g | Sodium: 51mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com