These tropical flavored Lemon Fat Bombs are perfect for a vegan keto diet, or if you want to add more coconut oil to your diet.
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These Lemon Fat Bombs were partially inspired by one of my readers' favorites, my Coconut Fat Bombs. I used that recipe as the base and added lemon zest and lemon juice.
The Coconut Fat Bombs are incredibly popular, so I thought it was a great recipe to work with. Also, I was inspired to make this fat bomb recipe during a morning ritual. Every morning I squeeze half a lemon into my water or tea.
There was one day when I looked down at the peel and noticed that it looked like the perfect vessel to hold something in. It was cute and perfectly shaped.
It made me think of some cakes made in orange peels for camping that I had seen on the Food Network. I thought Lemon Fat Bombs would be the perfect recipe to fill the lemon peels with. Not to mention, I was out of small cupcake liners, so it was a win-win.
Another recipe to try is my Keto Matcha Mint Fat Bombs and my Vegan Keto Fudge recipe. You'll find more vegan recipes in my Vegan Keto Meals and Snacks post.
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❤️ Why You'll Love Them
- They are perfect for a vegan keto diet or low carb diet. They're a great way to get in more healthy fats into your diet.
- You'd never know they're sugar-free. They'll satisfy your sweet tooth.
- They are easy to make with simple ingredients.
🧾 Ingredients
- Coconut butter: Adds fat and a creamy coconut flavor.
- Coconut oil: Adds fat. It is one of the fat sources for a vegan keto diet.
- Shredded coconut: Adds a coconut flavor. You could also use coconut flakes or coconut flour.
- Lemon zest: Adds a concentrated lemon flavor.
- Fresh lemon juice: Adds more lemon flavor. You could also use lemon extract.
- Stevia: Adds sweetness. You could use your favorite sugar-free sweetener.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Melt coconut butter by placing the jar in a saucepan filled with water over medium heat.
Step 2: Add melted coconut butter, melted coconut oil, finely shredded coconut, lemon zest, lemon juice, and stevia into a medium bowl. Whisk to get the lumps out.
Step 3: If using lemon peels as the holder, fill 2 tablespoonfuls into each. Otherwise, fill mini cupcake liners, ice cube trays, or a silicone mold with a tablespoonful each of mixture.
Step 4: Freeze for an hour. Store in an airtight container in the fridge or freezer. (They will melt at room temperature.)
How to Melt Coconut Butter
- Melt coconut butter by placing the jar in a saucepan filled with water over medium heat. Occasionally pull the jar out with oven mitts and stir it. If it's hard to stir, stick it back in the simmering water until it's ready.
- Do NOT put the coconut butter in the microwave. It will cook unevenly and burn.
- When it's easy to stir, spoon it into a measuring cup to measure out the amount you need.
💭 Tips
- The coconut oil CAN be heated in the microwave if it's solid, but the coconut butter will cook unevenly and burn.
- Freeze the fat bombs and store them in the fridge or freezer.
👩🏻🍳 Recipe FAQs
They help you meet your macronutrient goals when you are on a ketogenic diet.
Fat bombs help to keep you full longer. They are a great snack on a vegan keto diet.
Other Vegan Keto Fat Bombs
If you tried this Lemon Fat Bombs Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These coconut fat bombs with lemon are a fun tropical treat. You would never know they are sugar-free.
📋 Recipe
Lemon Fat Bombs
Ingredients
- ½ cup coconut butter melted
- ½ cup coconut oil melted
- ¼ cup + 2 tablespoons finely shredded coconut
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 12 drops stevia
Instructions
- Mix all ingredients. If using lemon peels* to hold the fat bombs, pour 2 tablespoons of mixture into each. You can stand them up in a muffin tin so they won't spill. If using small cupcake liners or an ice cube tray, pour 1 tablespoon into each.
- Store in the fridge.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Shelly says
Am new to keto so am not sure how you eat these? Just scoop out the stuff in the middle and discard the peel of course but does the middle/insides pick up the lemon flavouring?
Willow Moon says
The peel does impart some flavor, but are totally unnecessary. You don't have to make them in the peel, it's more for presentation.
Stephanie says
I just started a keto diet and these have been my go-to fat bombs. Thanks for sharing!
Jennifer Howard says
Is that 1/4 c plus 2 T coconut? Or 1/4T plus 2 T? Thanks for clarification.
Willow Moon says
1/4 cup + 2 tablespoons. Thanks for catching that! I just corrected the post.
J says
Do you freeze them? It didnt say what to do with them after you put them in the lemon cups or trays.
Willow Moon says
Thanks for catching that! I just updated the post. I store mine in the fridge, which solidifies them. You could freeze them also, but if you do, I wouldn't store them in lemon peels. I think thawing them after freezing would make the peel mushy.
Amber Lee says
If I dont have the coconut butter can I omit it and add add 1/4c more coconut oil and 1/4c more shredded coconut?
Willow Moon says
That should work. It will just change the taste and texture a bit. You could make half the batch to see how you like it.
Michele- Kid Congeniality says
These look refreshing. I am always on the look out for new and interesting recipes.
Cat says
I've never heard of anything like this! So intriguing! I have a friend in mind who I think will love these!
Willow Moon says
Fat bombs a are pretty common with people on a keto diet, which I didn't know about until last year when I went on the diet for awhile. I also love to have them around to add more coconut oil into my diet.
Tasia Bruderer says
Ohhh these look AMAZING! What a perfect combo!
Willow Moon says
Thanks Tasia!
Willow Moon says
Thanks Tasia!