Refresh your taste buds with these delightful Coconut Lemon Keto Fat Bombs! Combining the tropical flavour of coconut with a tangy hint of lemon, these fat bombs are a perfect way to elevate your keto-snacking experience. Made with 120g coconut butter, 60g melted coconut oil, and a touch of sweetness from powdered erythritol, these fat bombs are low-carb but also gluten-free and dairy-free, catering to various dietary preferences. Follow the simple instructions below to create these refreshing Coconut Lemon Keto Fat Bombs and enjoy a burst of tropical goodness!
- 120g coconut butter
- 60g melted coconut oil
- 10g powdered erythritol (or your preferred keto-friendly sweetener)
- Zest of 1 lemon
- 5ml lemon juice
- 2.5ml vanilla extract
- Shredded coconut for rolling (optional)
- Begin by melting 120g of coconut butter and 60g of coconut oil in a microwave-safe or stovetop bowl until smooth and liquid.
- Add 10g powdered erythritol (or your preferred keto-friendly sweetener), the zest of 1 lemon, 5 ml lemon juice, and 2.5 ml vanilla extract to the melted mixture.
- Stir thoroughly until well combined, ensuring the sweetener is fully dissolved.
- Scoop portions of the mixture using a tablespoon and roll them into small balls, creating bite-sized fat bombs.
- For added texture and flavour, you can optionally roll the fat bombs in shredded coconut, coating them evenly.
- Put the fat bombs on a tray lined with parchment paper and refrigerate for about 30 minutes until they are firm.
- Once firm, transfer the Coconut Lemon Keto Fat Bombs to an airtight container to keep them fresh and ready for snacking.
- Grab these refreshing fat bombs for a quick on-the-go snack or a delightful energy boost!