vegan keto lemon fat bombs

vegan keto lemon fat bombs
  • 1 cup dry unsweetened shredded coconut
  • 1/4 cup coconut oil, at room temperature
  • 3 tablespoons powdered erythritol sweetener (such as Swerve®)
  • 2 tablespoons lemon zest
  • 1 pinch sea salt


  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.

07/12/2019
vegan keto lemon fat bombs, recipe PT15M PT1H 5 455 calories

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