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Easy Lemon Fat Bombs Recipe

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This recipe for Easy Lemon Fat Bombs is from Lifestyle Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7.1 oz coconut butter, softened (200 g) - you can make your own
1/4 cup extra virgin coconut oil, softened
1-2 tbsp organic lemon zest or lemon extract (1-2 tsp) - it depends on your palate
15-20 drops Stevia extract
optional: pinch sea salt or pink Himalayan salt

Note: Based on some feedback, 2-4 tbsp powdered Erythritol works better than stevia - the amount depends on your preference. Coconut butter is also known as "creamed coconut" - this is not the same as coconut milk "creamed" in the fridge. You can also use shredded coconut to make coconut butter in a food processor.
Directions:
Directions:
Zest the lemons and make sure the coconut butter and coconut oil are softened (room temperature). It's better if you use a very fine grater to avoid having large pieces of lemon peel in the fat bombs.
Make sure you use organic, unwaxed lemons in this recipe.
Mix all the ingredients in a bowl and make sure the lemon zest and stevia are distributed evenly. You can use clear, lemon or coconut stevia drops.
If you prefer a sweeter and less bitter taste (may be caused by too much stevia), use 2-4 tablespoons or powdered Erythritol instead.
Fill each mini muffin paper cup, or silicone candy mold with ~ 1 tbsp of the coconut mixture and place on a tray that will fit in the fridge.
Place in the fridge for 30-60 minutes or until solid.
When done, keep refrigerated. Coconut oil and coconut butter get soft at room temperature. Enjoy!
Personal Notes:
Personal Notes:
Nutritional values (per serving)
Total Carbs 2.9 grams
Fiber 2.1 grams
Net Carbs 0.8 grams
Protein 0.76 grams
Fat 11.9 grams
of which Saturated 10.3 grams
Calories 112 kcal
Magnesium 5 mg (1% RDA)
Potassium 46 mg (2% EMR)
Macronutrient ratio: Calories from net carbs (2.8%), protein (2.7%), fat (94.5%)

 

 

 

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