Vegan Keto Lemon Fat Bombs Recipes
FAT BOMBS (NO-BAKE, KETO, VEGAN)
Steps:
- Lay a 12-muffin pan with muffin cases. Set aside.
- In a medium-size mixing bowl, add runny peanut butter, melted coconut oil, powdered erythritol, and unsweetened cocoa powder.
- Combine with a spoon until the batter is smooth and consistent. Taste the batter and adjust sweetness to your liking. You can add up to 4 tablespoons of powdered erythritol, or a few stevia drops to boost the sweetness. This won't impact the net carbs per serving.
- Fill each muffin case evenly with the fat bomb batter. One fat bomb will be the size of about 2 to 2.5 tablespoons of batter.
- Freeze the whole muffin tray for 15 minutes or until the fat bombs are solid.
- Remove from the freezer, and store the fat bombs in the fridge, in an airtight container for up to 2 weeks or keep in the freezer and defrost 30 minutes before eating.
- You can eat these fat bombs frozen, half-frozen, or cold, straight out of the fridge. They soften at room temperature, so you must store them in the fridge or freezer. I recommend a pinch of salt on top of the fat bombs for adding taste!
Nutrition Facts : ServingSize 1 fat bomb, Fat 20.3 g, Fiber 1.6 g, Calories 214 kcal, Sugar 2.3 g, Protein 5.1 g, Carbohydrate 5.8 g
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