These delicious Key Lime Pie Fat Bombs are full of fresh, citrus flavor and are a great source of nutrient-dense ingredients to keep you full and focused between meals!
This keto dessert or snack (or breakfast… I don’t judge!) is low-carb, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free! It’s perfect for enjoying on so many different diets.
A piece of key lime pie (fat bomb) heaven!
I was thinking about this heavenly key lime pie that I used to enjoy growing up while vacationing in Gulf Shores, Alabama, and knew that I needed to develop a fat bomb recipe version.
Why fat bombs instead of a traditional pie? Less carbs, bite size, and well… because I love fat bombs! If you’ve been a part of the Real Balanced fam for a while now, you probably already knew that!
These fat bombs are tart like a KLP should be. They’re creamy, delicious, other impressive adjectives, etc. You’ll love them, I promise!
Fat bombs are a keto dream come true
I seriously L O V E fat bombs. I simply cannot stress that enough! As someone who follows a ketogenic diet, they make my life SO much easier. They’re great for so many different reasons, and my refrigerator is ALWAYS stocked with at least a couple of flavors!
- Perfect for on-the-go: Fat bombs are perfect for grabbing on-the-go. Whenever I’m going to be away from my house for a few hours, I’m always sure to pack a couple with me (with an ice pack, of course!).
- Act as a quick energy source: Fat bombs have a high fat content (hence the name), which is perfect for providing quick energy! The best part is that this energy won’t cause a crash afterwards.
- Knock out sugar cravings: If you’re craving something sweet, fat bombs are the perfect solution. A sweet snack that’s also healthy? Yes, please!
These snacks are seriously the BOMB, and I know you’ll love them too!
Potential substitution options
Cashews: If you don’t particularly like the taste of cashews, you can try using almonds, walnuts, hazelnuts, or sunflower seeds instead. Note that when doing so, the nutrition content will change. be sure to look up proper instructions, as each substitute may require different preparations.
Sweetener: I use Lakanto Classic Monk Fruit Sweetener in this recipe, but their Golden version will work too (use a 1:1 ratio). If you’d like to use Swerve, erythritol, or Truvia, all will work, again at a 1:1 ratio. When it comes to using stevia, you will need to look at your brand’s website for proper conversion measurements.
Forming your fat bombs
I often recommend using silicone molds for fat bomb forming, as it makes the process a bit smoother and less messy! However, you can totally opt to form your bombs by hand.
Because of their coconut oil base, forming fat bombs can get slightly messy. If the mixture begins to melt in your hands, simply place it in the refrigerator for a few minutes, and then continue. The coldness should harden the mix to a perfect consistency.
Fat bomb FAQs
- How many fat bombs can I eat? I find that when following a ketogenic diet, I tend to eat less! Usually one or two fat bombs does the trick. To maintain ketosis, I would recommend no more than two fat bombs per sitting.
- What are my options for storing these? Feel free to use either the refrigerator or the freezer! For either option, store fat bombs in an airtight container to maintain freshness. Eat refrigerated bombs within 5 days, and frozen bombs within 1-2 months (just be sure to thaw first!).
- How long do these last? This depends on how many you make! If you’ve got a bunch of kiddos running around or plan to use these for a party snack, I recommend doubling or even tripling the recipe. This particular recipe yields 25 bombs!
Make these Key Lime Pie Fat Bombs in the kitchen!
Prepare the ingredients needed to make this recipe.
To a large saucepan over medium heat, bring water to a boil. Add cashews and boil until softened, about 12 minutes.
Squeeze halved key limes until you have 3/4 cup worth of juice.
Drain water and transfer softened cashews to food processor. Add remaining ingredients to food processor and blend until well-combined.
Transfer mixture to a medium-sized bowl and transfer bowl to the freezer to chill for 40 minutes.
Remove mixing bowl from freezer and form mixture into balls. Place formed fat bombs on a parchment paper-lined plate. Transfer plate to the freezer for 20 additional minutes to solidify fat bombs. Remove the plate from the freezer and enjoy!
There are plenty of fat bombs ideas where this one came from…
If you’re a fan of these key lime pie fat bombs, you’re going to LOVE my other creations too! Try these Blueberry Bliss Fat Bombs or these Strawberries & Cream Fat Bombs. If you’re craving a nostalgic PB&J, you’ll love these PBJ Fat Bombs!
Diets This Key Lime Pie Fat Bombs Recipe is Compliant With
- Keto and Low-Carb: Key Lime Pie fat bombs only contain 3.7g net carbs per serving!
- Gluten-Free: Free of gluten, these low-carb fat bombs are a great option for those with Celiac or other gluten intolerances.
- Grain-Free: There are no grains in these fat bombs.
- Dairy-Free: This recipe does not require the use of dairy ingredients.
- Vegetarian: Vegetarians LOVE these key lime pie treats!
- Vegan: There are zero animal products in these fat bombs, meaning they’re totally vegan-friendly!
- Refined Sugar-Free: Refined sugar is not needed for this recipe!
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Key Lime Pie Fat Bombs
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 25 fat bombs 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
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!
Ingredients
- 1 cup water
- 2 cups raw cashews
- 1 cup coconut oil, melted
- 1/2 cup coconut butter
- 3/4 cup key lime juice
- 2 tbsp classic monk fruit sweetener
Materials
Instructions
- To a large saucepan over medium heat, bring water to a boil. Add cashews and boil until softened, about 12 minutes. Drain water and transfer softened cashews to food processor.
- Add remaining ingredients to food processor and blend until well-combined.
- Transfer mixture to medium-sized bowl and transfer bowl to freezer to chill for 40 minutes.
- Remove mixing bowl from freezer and form mixture into balls. Place formed fat bombs on a parchment paper-lined plate. Transfer plate to freezer for 20 additional minutes to solidify fat bombs. Remove plate from freezer and enjoy!
Recipe Notes:
Softening Cashews: Rather than boiling, you can also soften the cashews by soaking them in room temperature water for 2 hours.
Storage: Store fat bombs in airtight container in the refrigerator or freezer. If frozen, allow them to thaw prior to eating. If refrigerated, consume fat bombs within 5 days. If frozen, the fat bombs will stay fresh for 1-2 months.
Keywords: fat bomb, keto fat bomb, keto dessert, low-carb fat bomb, fat bombs, paleo keto, paleo keto fat bombs
Not sure cashews are low carb as my DR told me to avoid them 🙁
Yes, they can absolutely be eaten on a low-carb diet. Per serving, each fat bomb is only 3.7g net carbs. Of course, you wouldn’t want to overly indulge on cashews (or any nut, for that matter), but they can easily fit into a low-carb diet. However, if your doctor specifically said to avoid them, then you should listen to your doctor. I have many other fat bomb recipes that do not contain cashews if you are looking for other recipes.
These look great! How much grated lime rind do you use? It’s not mentioned in the recipe but it gives so much flavour and I can see it in the pics. Thanks !
It was just for photos, but you can absolutely add some key lime zest atop the fat bombs for some more flavor! The zest of 1-2 key lime(s) should do it!
My husband just made these and said you have too many unnecessary steps in this recipe. He said just take it from the food processor and just put it in a silicone muffin pan and freeze them. Then pop them out and put in an air tight container or freezer bag.
Yep, that works too. Rolling them into balls or silicone mold.
Can I use macadamia nuts instead of cashew and would I have to boil or soak them? I already have the macadamias and am budget limited.
Macadamia nuts won’t soften like cashews will, so I wouldn’t suggest them as a substitute here.