These Lemon Bar Fat Bombs are perfectly tart, bite-sized snacks that will keep you full and focused throughout your day!
Have you been looking for keto lemon fat bomb recipes? Well, look no further because you have come to the right place! If you’re someone who follows a vegan keto diet or paleo keto diet, this is a great recipe for you!
Keto Lemon Fat Bombs
These Lemon Bar Fat Bombs have become a favorite keto fat bomb recipe for many Real Balanced readers as they are simple to make and taste SO DELICIOUS! Even better? These are dairy-free lemon fat bombs as they are made without cream cheese (we use cashews and coconut butter here instead)!
These lemon bar fat bombs are super easy to make!
Combine all ingredients in food processor.
Blend until well-combined.
Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool. Remove from freezer and then form them into balls. Put lemon bar fat bombs on a cookie sheet (or plate lined with parchment paper), and place back in
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).
Enjoy!
Diets These Healthy Lemon Fat Bombs Are Compliant With
This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, vegetarian, vegan, and refined-sugar-free.
FAT BOMB RECIPES YOU SHOULD TRY
- Fudge Fat Bombs
- Dark Chocolate Raspberry Bark
- Blueberry Bliss Fat Bombs
- Key Lime Pie Fat Bombs
- Strawberries & Cream Fat Bombs
- PBJ Fat Bombs
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Lemon Bar Fat Bombs
Ingredients
- 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
- 1 cup coconut oil, melted
- 1/2 cup coconut butter
- Zest of 1 large lemon
- Juice of 2 large lemons
- 1/4 cup coconut flour
- 1/3 cup shredded coconut
- 1/16 tsp pink Himalayan salt
- 1/16-1/8 tsp powdered stevia, depending on your sweetness preference
Instructions
- 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 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).
- Enjoy!
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