- 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
- 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
recipepes.com
vegan keto lemon fat bombs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
