These delicious keto lemon fat bombs have a creamy, melt-in-your-mouth texture. If you’ve come across this recipe and aren’t sure what a fat bomb is, it’s a high-fat, low-carb, low-sugar snack that’s popular among people following a ketogenic diet. Give them a try if you’re looking for homemade low-carb sweets, like this monk fruit cake, which is another yummy option.
Ingredients and Substitutions
Fresh lemon juice and zest gives these fat bombs their bright, citrusy flavor. You can substitute lime juice and lime zest if you prefer.
Cocoa butter adds richness and structure to these treats. If it’s not available at your local stores, cocoa butter is easy to find online. Make sure that the cocoa butter is labeled food-grade, not cosmetic or for external use only.
I used macadamia nut butter in these fat bombs this time, but almond butter works too.
How to Make Lemon Fat Bombs
Add the cocoa butter to a pot on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pot from the heat.
Add the macadamia nut butter to the pot, then whisk until incorporated. Add the lemon zest, lemon juice, vanilla extract, pure liquid monk fruit sweetener, and salt to the pot, then whisk well.
Divide the mixture evenly into 12 portions in a muffin pan lined with paper baking cups. For easier pouring, first transfer the mixture to a pitcher or container with a spout.
Refrigerate the muffin pan for at least 1 hour before serving.
Lemon Fat Bombs Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 1/2 cups food-grade cocoa butter (190g)
- 3/4 cup macadamia nut butter (or substitute almond butter)
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure liquid monk fruit sweetener (or substitute your preferred sugar-free liquid sweetener, to taste)
- 1/4 teaspoon salt
Instructions
- Add 1 1/2 cups food-grade cocoa butter to a pot on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pot from the heat.
- Add 3/4 cup macadamia nut butter to the pot, then whisk until incorporated.
- Add the zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract, 1 teaspoon pure liquid monk fruit sweetener, and 1/4 teaspoon salt to the pot, then whisk well.
- Divide the mixture evenly into 12 portions in a muffin pan lined with paper baking cups. For easier pouring, first transfer the mixture to a pitcher or container with a spout.
- Refrigerate the muffin pan for at least 1 hour before serving.
Notes
- Make sure that the cocoa butter is labeled food-grade, not cosmetic or for external use only.
- Store in an airtight container in the fridge for up to 10 days or in the freezer for up to three months. Thaw in the fridge before serving.
