Vegan Keto Lemon Fat Bombs recipe

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Ingredients

1 cup dry unsweetened shredded coconut
¼ cup coconut oil, at room temperature
3 tablespoons powdered erythritol sweetener (such as Swerve®)
2 tablespoons lemon zest
1 pinch sea salt

Nutrition Info

68.1 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 7.2 g
fiber: 1 g
protein: 0.4 g
saturatedFat: 6.3 g
servingSize: -
sodium: 22.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt, blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

Recipe Yield

16 fat bombs

Recipe Note

Make these tasty vegan fat bombs, made with lemon zest and coconut, ahead for a quick energy snack, and also for keto and raw diets!

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