Getting enough healthy fats on a ketogenic diet is important. While fat bombs are a delicious way to sneak in more fat, there’s only so much chocolate a girl can eat. Am-I-Right?
BLASPHEMY! DECEIT! THE LIES!!!
So I get that’s a wee bit dramatic for a keto food blog, but this girl loves her 90% dark chocolate! Still, sometimes we could all use a break from yet another dark chocolate fat bomb recipe. Lemon coconut cream fat bombs is a great recipe to do just that.
Even better, these lemon fat bombs are completely dairy free! With only 1.3 net carbs per fat bomb, this is one of my favorite keto recipes to get my sweet tooth fix on the days I’m on dark chocolate overload.
Before we talk about this simple keto fat bomb recipe, I wanted to let you know this blog contains affiliate links where I may receive a small commission at no additional charge to you. I also link to the same resources I used to lose 100 pounds with a keto lifestyle, so don’t be shy about clicking those links.
Lemon Coconut Creams Ingredients
With the word cream right there in the name, you may be wondering how this fat bombs recipe is completely dairy free. While this recipe would be delicious with cream cheese, not everyone can eat all of the dairy on keto and lose weight too. This is when coconut butter (also referred to as coconut manna) comes into play. It’s a great swap when you want something creamy, but need to stay dairy-free.
Coconut butter is one of my favorite healthy fats. It’s an easier fat for most people to digest since it doesn’t require the action of bile to break down. Since most of us could use a little improvement when it comes to digestion, this is the perfect gateway fat to use while taking the steps to help your body break fats down better.
Rounding out the short list of simple ingredients you need for this lemon coconut fat bombs recipe are shredded coconut, lemon extract, and a pinch of salt.
How to Make Lemon Coconut Creams
Start out by lining a mini muffin tray with mini muffin tins. While the coconut manna likely won’t stick to the tray, the tins make for easy clean up. You can also skip the muffin tray altogether and use a silicone candy mold instead.
Next, melt the coconut butter over low heat. Continually stir with a whisk until the coconut butter melts, which should only take a few minutes. Keep a close eye on the mixture as the fats melt since coconut butter can burn more easily than other fats. Then set the melted coconut butter aside to cool slightly.
While you don’t need to allow enough time for the mixture to come to room temperature, if you add the extract when it’s too hot the fat mixture will sizzle and could burn.
Once the mixture is cool, whisk in the lemon extract and half of the shredded coconut. Then top off with a pinch of sea salt. Use a whisk to combine well.
Add the mixture into the lined cupcake tins in one tablespoon increments. Then use your hands to sprinkle the remaining shredded coconut flakes on top of the fat bombs.
Place lemon coconut creams in the freezer until firm, or approximately 20 – 30 minutes. You can also allow these to set in the fridge, but these will take 2-3 hours to firm up in there.
Store the fat bombs in an airtight container in the freezer or fridge. I typically store mine in a Ziploc bag in the fridge since these will be very hard straight from the freezer.
You may prefer to allow these to rest on the counter for a few minutes prior to eating since coconut butter tends to get very hard, even in the fridge.
Where’s the Keto Friendly Sweetener?
Now that you made it to the end of the recipe, you may be wondering where’s the stevia? What about monk fruit sweetener or Swerve? Where the heck is the natural sweetener found in most keto dessert recipes?
One of the changes our Keto Decoded members use to take their keto lifestyle to the next level is to ditch keto-friendly sweeteners. There are several reasons we encourage members to use less sweeteners, which include less cravings and better weight loss results.
While this may seem like a difficult step since you’ve already given up so much for a low-carb diet, it’s actually not so bad. We teach our members to give up sweeteners overtime. As you eat less highly sweetened foods in your diet, your palate will adjust accordingly.
With that said, taste test the fat bomb batter before you freeze it to ensure this mixture is sweet enough for you. If it’s not, check out this free keto sweetener guide to learn my favorite keto sweetener options. It will also show you how to convert various sweeteners for different low carb recipes.
The Lemon Coconut Fat Bombs Wrap Up
Whenever I’m craving coconut flavors, this decadent treat does the trick! It’s one of my favorite recipes that helps keep my carb count low, while ensuring I get plenty of healthy fat.
If you love simple no bake desserts like this, be sure to save this to your Pinterest fat bomb board. Also – sharing is caring. Please spread the healthy fat love on your favorite social media platform.
Keep reading for even more easy recipes that are completely dairy-free!
Get Better Results with Keto
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Lemon Coconut Fat Bombs
More Dairy-Free Fat Bombs from Eating Fat is the New Skinny:
Lemon Coconut Creams
Embarking on an elimination diet for the next few months means the end of dark chocolate for this girl. I thought I. Would. Die. with no more dark chocolate. I am practically fueled by dark chocolate! At least until this delicious treat came into the picture.
- Prep Time: 10 mins
- Cook Time: 20 mins (freezing time)
- Total Time: 30 mins
- Yield: 8 1x
- Category: Fat Bomb
- Method: Freezing
- Cuisine: Keto
- Diet: Diabetic
- 4 oz coconut manna (butter). I use Nutiva from Thrive Market.
- 1/4 cup shredded coconut, divided
- 1/2 – 1 teaspoon lemon extract
- Pinch of salt
- Line mini cupcake pans with mini cupcake tins.
- Melt coconut butter over low heat. Stir with a whisk while the coconut butter melts to prevent burning.
- Once melted, set aside for a few minutes to cool.
- Whisk in lemon extract, a pinch of salt and half of the shredded coconut. Combine well.
- Add mixture to cupcake tins in 1 tablespoon increments.
- Spread remaining coconut flakes evenly on top of fat bombs.
- Place in freezer for approximately 20 minutes.
- Place bombs in ziploc bag and store in fridge.
Tip: I no longer use artificial sweeteners in my recipes. If you still use sweeteners, these may not be sweet enough for you. Try adding liquid stevia drops or Swerve to your desired sweetness level.
- Serving Size: 1
- Calories: 120
- Sugar: 1.3
- Sodium: 6
- Fat: 10.7
- Saturated Fat: 9.5
- Unsaturated Fat: .1
- Trans Fat: 0
- Carbohydrates: 3.7
- Fiber: 2.4
- Protein: 1.2
- Cholesterol: 0
Keywords: Lemon Coconut Fat Bombs, Keto Fat Bombs, Fat Bomb, Easy Keto Fat Bomb Recipe, Fat Bomb Recipes for Keto Beginners
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