Lemon Fat Bombs Recipes

VEGAN KETO LEMON FAT BOMBS

Vegan Keto Lemon Fat Bombs image

Make these tasty vegan fat bombs, made with lemon zest and coconut, ahead for a quick energy snack, and also for keto and raw diets!

Provided by Fioa

Categories Fruit Appetizers

Time 50m

Yield 16

Number Of Ingredients 5

Ingredients

1 cup dry unsweetened shredded coconut
¼ cup coconut oil, at room temperature
3 tablespoons powdered erythritol sweetener (such as Swerve®)
2 tablespoons lemon zest
1 pinch sea salt

Steps:

Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 3.4 g, Fat 7.2 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 6.3 g, Sodium 22.2 mg, Sugar 0.5 g

NO-BAKE LEMON CHEESECAKE FAT BOMBS RECIPE - (4/5)

No-Bake Lemon Cheesecake Fat Bombs Recipe - (4/5) image

Provided by quiltpixie

Number Of Ingredients 6

Ingredients

1/4 cup coconut oil
1/4 cup unsalted butter
4 ounces cream cheese
2 tablespoons sweetener
1 ounce fresh lemon juice
zest of one lemon

Steps:

Mix coconut oil, unsalted butter, cream cheese, and sweetener together with a hand mixer until very smooth. Add lemon zest and juice and combine. Spoon into silicone molds, ice cube trays or onto wax paper and freeze until firm. Pop out of molds and keep frozen until needed.

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Add coconut (1 cup) and coconut oil (1/2 cup) to food processor, and process until completely creamy and smooth.
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If adding the coating, prepare a large flat place by sprinkling the coconut flakes in a thin and even layer.

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Soften Ingredients: Let cream cheese and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable (Note 5), about 20 seconds.
Make Batter: Stir sweetener, lemon juice, and lemon zest in large mixing bowl until well-mixed. Add softened cream cheese and butter to bowl with lemon mixture, and beat using electric hand mixer (Note 6) until well-mixed without any butter or cream cheese clumps (Note 7), scraping down beaters and sides of bowl as needed.
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