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Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

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Lemon Bar Fat Bombs

Net Carbs:4.3g
44 Comments This post contains affiliate links.
Jump to Recipe·★★★★★4.3 from 3 reviews
K P DF VG V EF

These Lemon Bar Fat Bombs are perfectly tart, bite-sized snacks that will keep you full and focused throughout your day!

hero shot stacked lemon bar fat bombs

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

lemon bar fat bombs on a bed of desiccated coconut

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)!

WHY YOU SHOULD BE INCLUDING SATURATED FATS IN YOUR DIET

It’s no secret that people are finaaaaally starting to accept that including healthy fats in your diet is incredibly beneficial, not to mention satiating. Fat keeps you full. Plus, saturated fats are now no longer being considered Enemy #1, and for good reason!

For the last several decades, fat has been demonized and the idea that “eating fat will make you fat” has been so engrained in our heads (and our refrigerators), that we’ve been led to eat fat-free, low-fat, and high-in-junk-ingredients food for so long, yet we continue to gain weight, be diagnosed with an endless number of diseases, and, in general, feel overall crummy.

Saturated fats are, plain and simply, a dietary requirement. Our bodies need it to function and thrive. Additionally, and perhaps most interestingly (considering Americans’ take on the consumption of saturated fat), saturated fat has been found to not cause heart disease. I think Chris Kresser describes the benefits of saturated fat best. Take a look at his take on this topic about saturated fat causes heart disease.

Why You Should Be Including Lemon Bar Fat Bombs In Your Diet

In our house, we like to eat fat. A lot of it. It tastes good, keeps us full, and allows Ryan to eat a significant amount of bacon without having to listen to me ramble on about nutrition and the Standard American diet and blah blah blah. For that, he is, I assume, very grateful.

Most days, we can both go without thinking of snacking. This is 100 PERCENT crazy for me. Really. Snacking is a hobby of mine and I think I do a really good job of it. But, when you eat a high-fat diet, you are rarely, if ever, hungry between meals. However, we are only human and sometimes we want a little dessert after dinner, ya know?

Enter fat bombs and all their delicious glory. These little power-packed-balls-of-joy are probably the most simple things to make in bulk, store in the freezer, and pop one out when you’re feeling a little hungry or a craving hits. Plus, the list of ingredients is minimal, making your life a whole heckofa lot easier. That’s a win in my book.

These lemon bar fat bombs are super easy to make!

Combine all ingredients in food processor.

lemon bar fat bomb ingredients poured into a food processor

Blend until well-combined.

lemon bar fat bombs ingredients mixed together in a food processor

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 freezer for 20 minutes to harden.

lemon bar fat bombs with lemon rinds on a baking tray

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). 

ten lemon bar fat bombs that have been rolled into bite-sized balls

Enjoy!

ten lemon bar fat bombs with one having a tiny bite mark on a bed of desiccated coconut

Nutrition Info of Lemon Bar Fat Bombs

One fat bomb is 4.3g net carbs per serving!

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 a little bigger, but you can always “half” the recipe to 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 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

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Lemon Bar Fat Bombs

★★★★★

4.3 from 3 reviews
  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: Approximately 30 fat bombs, depending on size 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
Print Recipe

Description

These Lemon Bar Fat Bombs are a delicious vegan, low-carb treat to satisfy your sweet tooth! This recipe is keto, low-carb, paleo, grain-free, gluten-free, dairy-free, and refined-sugar-free!

Ingredients

Instructions

  1. Combine all ingredients in food processor and blend until well-combined.
  2. 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).
  3. Remove mixture from freezer and form into balls.
  4. 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.
  5. 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).
  6. Enjoy!

Recipe Notes:

If you use stevia and use a brand 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!

Keywords: lemon bar fat bomb, keto fat bomb, vegan keto fat bomb, dairy-free fat bomb, keto dessert

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44 Comments

  1. Melanie Gulliver says

    Made these for my 15 year old son who has decided to follow Keto diet. As I am vegan it is totally not for me! Did you really make 30 balls? I was following the recipe and forgot to look back at the photos but I made 18 large balls- my mix was actually pretty sloppy even after 30 mins in the freezer so it did not really roll very well. I will add more coconut next time I think. I also rolled in boysenberry powder to add to the flavor which I think could be even nicer with a drop or two of lemon essential oil.

    ★★★

    Reply

    • Sara Nelson says

      Yes, this recipe yields 30 fat bombs, obviously depending on the size. The boysenberry powder sounds like a tasty flavor addition!

      Reply

    • Sara Nelson says

      You can roll them to whatever size you’d like them to be. I make between 25-30 fat bombs when I follow the measurements of this recipe exactly and each fat bomb weighs between 25g-30g.

      Reply

  4. Michael Truax says

    Just made these with the cashew butter we get from our local super-market (ground right there in store) and 4 oz of cream cheese. Haven’t had a whole fatbomb yet, but the batter when I was working them together tasted good. Not sure exactly how much cashew butter it was, but I’m pretty sure it was near 2 cups of ground cashews.

    Reply

  5. Denise Rutledge says

    Can the coconut be substituted with something else? I just can’t do shredded coconut.

    Reply

    • Sara Nelson says

      I think you could just altogether omit the shredded coconut and this recipe will work just fine. Just note the nutrition info will change.

      Reply

    • Sara Nelson says

      Unfortunately, no. Cashews are required here because, unlike other nuts, when cashews are softened and pulsed in a food processor, they become creamy.

      Reply

      • Roberta says

        Even if you use raw macadamia nuts or raw blanched almonds they won’t work as possible substitution? Nobody in my family like nor tolerate(for digestive issues)cashews 🙁

        Reply

        • Sara Nelson says

          They may work with macadamia nuts or almonds! But, I can’t say for sure and I can’t test because I now have a nut allergy. I’d venture to say they’ll come out fine, but the texture will be quite different than originally intended.

          Reply

          • Kelly says

            I used almond flour and added more lemon about 4 tbsp and the almond flour was 2 cups. Absolutely amazing!

            ★★★★★

  8. BwithaK says

    Does Stevia powder sugar have to be used? Can stevia drops be used? Or is it okay to leave the stevia out all together?

    Reply

    • Sara Nelson says

      You can use stevia drops! I would suggest starting with a small amount then taste testing and, if you’d like the mixture to be sweeter, add more stevia drops from there. You can also just altogether omit sweetener if you prefer!

      Reply