STATS:
- Prep time: Ten mins
- Cook time: Nil
- Total time: 1 hour
- Serving size: 1 fat bomb
- Servings: 12
- Cuisine: American
- Calories: 120 kcal
- Course: Dessert
- Diet: Keto, Low-Carb, Gluten-Free
- EQUIPMENT:
- Mixing bowl
- Beater
- Spatula
- Spoon
- Molds
- INGREDIENTS:
- 8 oz. cream cheese
- ¼ cup unsalted butter
- ¼ cup coconut oil
- ¼ cup shredded unsweetened coconut
- One tbsp. lemon zest
- Two tbsp. fresh lemon juice
- 1/3 cup Erythritol
- ½ tsp. vanilla essence
- Salt
- INGREDIENTS NOTES:
- We have to use the full-fat cream cheese for the best creamy texture and fat content that is keto-friendly. We have to make sure it’s softened before combining for easier blending.
- We have to utilize the unsalted butter to control the quantity of salt to make this dessert. It contributes to a rich, velvety feel.
- Coconut oil is used in this recipe, and it aids in the solidification of the fat bombs. It also enhances the coconut undertones by adding a faint tropical flavor.
- We can use the shredded unsweetened coconut for extra texture and a nutty, somewhat chewy bite. We should use unsweetened if you want to quantity of the quantity of carbs.
- Fresh lemon zest is necessary to achieve the vibrant, zesty taste. We don’t have to use the zest in the bottle since it lacks the same fresh, fragrant character.
- We use the Erythritol to avoid a grainy texture, but depending on the taste, you can use your favorite keto-friendly sweetener like stevia or monk fruit.
- Vanilla Extract is added to the fat bombs to help balance the tastes.
- We add the sea salt in these fat bombs because all the flavors are enhanced by a dash of salt, particularly the sweetness and lemony zing.
INSTRUCTION:
- We can put the butter and softened cream cheese and beat both of the components till they get creamy & smooth.
- Then we can add the sweetener, vanilla essence, lemon juice, lemon zest, coconut oil, and salt in the bowl and mix all the components till it gets frothy & well blended.
- Then we can add the shredded coconut and slowly combine the coconut with the batter with spatula.
- Line the muffin tin with the silicone liners.
- We can add the fat bombs mixture in the muffin tin with the spoon and smooth the top with the spatula.
- We can place these fat bombs in freezer for 45 to 60 minutes to solidify the fat bombs.
- When they get solid, then we can remove the fat bombs from the molds and store them in the jar.
TIPS:
- We should taste the liquid and adjust the lemon or sweetness as necessary before chilling.
- You should use a cookie scoop for uniformly sized bombs.
- We can toast the shredded coconut flakes before adding them to the mixture to enhance the taste.
STORAGE INFORMATION:
FRIDGE:
- You can transfer the solidified fat bombs to the jar and store these fat bombs in the fridge for 7 days.
FREEZER:
- We can also preserve these lemon fat bombs in the jar and save them for one month
NUTRITIONAL INFORMATION:
Calories: 120 kcal
Fat: 11g
Saturated Fat: 7g
Carbs: 2g
Vitamin A: 200 IU
Fiber: 1g
Iron: 0.2mg
Net Carbs: 1g
Potassium: 30mg
Protein: 1g
Calcium: 15mg
Sodium: 40mg
