When you’re on low carb ways of eating, you may find yourself craving sweets and that it is hard to meet your desired macros. Fat Bombs are the way to go for this then as they are small morsels filled with flavor and, as the name implies, the fats your body needs! As you can see by the nutritional at the end of this post, these only have 1 NET carb per Fat Bomb.
Start off by toasting the coconut to make the coconut butter. If you’re able to just buy coconut butter, you can do this, but homemade always tastes better! Make sure you watch the coconut carefully so it doesn’t burn!
Once it’s all toasted up, add it to the food processor and blend until it is smooth. This doesn’t take long at all, just a couple minutes. If you’re finding that it doesn’t want to go into a butter, add a small amount of coconut oil as it’s blending and this will make it work.
Next, pour 26 grams into small silicone molds or into silicone cupcake mold. The silicone molds make it so simple to remove and has very little clean up! If you don’t want to weight each one you don’t have to, but it makes sure that each one is exactly even. Freeze for 30 minutes and they last for up to one week in the refrigerator or two weeks in the freezer; if they aren’t all eaten by then!
Keto Lemon Coconut Fat Bombs
A tasty treat that's low carb
- 1 1/2 Cups Desiccated Coconut
- 1/2 Cup Coconut Oil Softened
- 1 tsp Pure Lemon Oil
- 15 drops Liquid Stevia
Preheat oven to 350C/175F.
Lay the coconut on a baking sheet and toast for 5 minutes, stirring once. Keep a close eye on it so it doesn't burn.
Put the toasted coconut into the food processor and blend until it is smooth, scraping the sides down as needed.
Add oil, lemon oil and stevia and pulse once or twice.
Pour 26 grams into 12 silicone cupcake molds and freeze for 30 minutes.