While I love chocolate and peanut butter fat bombs, sometimes I need something a bit more refreshing to satisfy my sweet tooth. So when I saw this recipe for raspberry lemon fat bombs I knew I had to try it. These are a great alternative for those with nut allergies or for folks that simply don’t like chocolate or peanut butter and need to get their fats up on a low carb day. For my FASTer Way clients, these are a perfect addition to your Monday/Tuesday meal plans! If you aren’t a FASTer Way client of mine and are interested in learning more about the program and the approach to your overall health and fitness, register today for my next round! Space is filling with both new and returning clients. Don’t miss out!
Recipe Source: Keto Diet App
Raspberry Lemon Fat Bomb
Ingredients
- 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
- 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
- 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
- 1 tbsp melted virgin coconut oil (15 ml)
- 1/4 cup + 1 tbsp coconut milk (75 ml/ 2.5 fl oz)
- 1 tsp unsweetened vanilla extract
- 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
- Optional: 1 tsp fresh lemon zest
Instructions
- Combine the raspberry layer ingredients in a food processor and blend until smooth.
- In a small bowl stir together the lemon layer ingredients.
- Divide the lemon mixture between 6 muffin cups, top with raspberry mixture pressing down to combine the two. Freeze for 1 hour.
- Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.
Nutrition Facts
Calories
177Fat
9 gSat. Fat
4 gCarbs
21 gFiber
4 gNet carbs
17 gSugar
14 gProtein
1 gSodium
5 mgCholesterol
0 mg