August 28, 2019
Naomi’s Lemon Fat Bombs
Writen by Naomi Whittel |
Published on: August 28, 2019
Writen by Naomi Whittel |
Published on: August 28, 2019
Category
Dessert
Servings
12
Prep Time
60 minutes
Cook Time
0 minutes
Author:
Naomi Whittel
The lemon flavor mixed with the good fats in this recipe certainly boasts a wonderful creamy texture and smooth citrus flavor that really works well on so many levels. Enjoy!
Zesty Lemon Fat Bombs
Ingredients
2 lemons
1/4 cup cashew butter
1/2 cup Organic Coconut Oil (melted)
1 cup coconut butter, softened
1 teaspoon lemon extract
1 tablespoon monk fruit sweetener (optional)
Directions
Line a mini cupcake tin with paper cups and set aside. Zest the lemons and then cut and juice both lemons.
In a bowl of an electric mixer or food processor, combine all ingredients and mix until uniform. Using a tablespoon, fill each muffin paper cup with the mixture and refrigerate the tray for at least 60 minutes.
Since coconut oil and butter can become soft at room temperature, keep the fat bombs refrigerated or in the freezer.
Nutrition
Nutrition
- Serving Size
- per serving (1 Fat Bomb)
- per serving
- Calories
Amount/Serving
% Daily Value
- Fat
- 10 grams
- Protein
- 1 grams
- Carbohydrate 3
- grams
- Fiber
- 0 grams
- Net Carbohydrate 3
- grams
