Lemon Fat Bombs Recipe

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This keto lemon fat bombs recipe is perfect when you’re craving a low-carb dessert or snack. They have a creamy, melt-in-your-mouth texture.

Prep Time8

Cook Time3

Chilling Time1

Total Time1 11

Course: Dessert

Cuisine: American

Servings:

Calories: 350.5kcal

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

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.

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.