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 toLakanto andSwerve 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: