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Lemon Coconut Creams

Lemon coconut creams with coconut manna, coconut flakes and coconut oil

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.

 

 

Ingredients

Scale
  • 4 oz coconut manna (butter). I use Nutiva from Thrive Market.
  • 1/4 cup shredded coconut, divided
  • 1/21 teaspoon lemon extract
  • Pinch of salt

Instructions

  • 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.

 

 

Notes

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.

Nutrition

Keywords: Lemon Coconut Fat Bombs, Keto Fat Bombs, Fat Bomb, Easy Keto Fat Bomb Recipe, Fat Bomb Recipes for Keto Beginners