Growing up, my family would take an annual trip to Gulf Shores, Florida (Alabama? idk, we were right on the border of the two states and, to this day, I still don’t know where we were) for vacation over Spring Break. Since we were driving from Wisconsin, you can imagine this was a long drive.* I think it usually took about 17 hours to get there and we always drove straight through, stopping only for bathroom breaks and gas. As a kid, I could never fall asleep in a car so I would stay up for basically two days straight and then, upon arriving to FL, I would just be a lovely little human to be around. Not crabby or overtired at all. Sarcasm.
You’re probably wondering why I’m telling you this story.
Ok, stick with me. I’m getting there.
After spending some time on the beach and probably annoying the hell outta my family, we would return to our condo to eat dinner and then, after hours of begging, my Mom and Dad would take us to this dinky little restaurant with the most AMAZING key lime pie. Really. We still talk about it to this day and we haven’t visited Gulf Shores for probably over fifteen years.
*I’d like to take this time to apologize to my parents for having to deal with me, in a car, for 17+ hours straight. I imagine that I was really well-behaved and kind and understanding throughout the entirety of the trip……………. (incredibly highly unlikely). I was a… difficult (read: horrible) child.
Key Lime Pie, Meet Fat Bombs. Fat Bombs, Meet Key Lime Pie.
I was thinking about this heavenly key lime pie the other day when I was craving a dessert and decided that I needed to play around with the recipe to make the pie into fat bombs. Why fat bombs instead of a traditional pie? Because less carbs. Because bite size. Because I love fat bombs.
These fat bombs are tart like a key lime pie should be, creamy, delicious, other impressive adjectives, etc. You’ll love them. Promise.
(If you’re looking for more Real Balanced fat bomb recipes, you can find them here!)
You can find a nutrition label including macros of this recipe near the ingredients and directions of the recipe below. As a note, I like to make my fat bombs rather large because, well, idk. I just do. In saying that, you can half the recipe and make them much smaller than I did, which will result in half the calories, net carbs, etc. If you have any questions on this, please don’t hesitate to leave a comment below!
Diets This Recipe Is Compliant With
This recipe is keto, low-carb, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free.
Other Fat Bomb Recipes You Should Try
Lemon Bar Fat Bombs
Fudge Fat Bombs
Blueberry Bliss Fat Bombs
Strawberries & Cream Fat Bombs
PBJ Fat Bombs
Pumpkin Spice Fat Bombs
Berries & Cream Fat Bombs
Dark Chocolate Peppermint Patty Fat Bombs
Chocolate Chip Cookie Dough Fat Bombs
Cinnamon Roll Fat Bombs
No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
French Toast Fat Bombs
Key Lime Pie Fat Bombs
These Key Lime Pie Fat Bombs are a delicious vegan keto treat to satisfy your cravings for something sweet and tart! This recipe is keto, low-carb, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: Approximately 30 fat bombs, depending on size
- 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
- 1 cup coconut oil, melted
- 1/2 cup coconut butter
- 3/4 cup key lime juice
- 1/8 tsp – 1/4 tsp powdered stevia (depending on your sweetness preference)
- Combine all ingredients in food processor and blend until well-combined.
- Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer to cool if you chose to boil the cashews rather than soak).
- Remove mixture from freezer and form into balls.
- Place balls in freezer for 20 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.
- Remove from freezer once solid. Store in airtight container in the refrigerator or freezer (you’ll need to let them thaw for a little prior to eating if you choose to freeze them).
If you use a brand of stevia that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!