These tropical flavored Lemon Coconut Fat Bombs are perfect for a vegan keto diet, or if you want to add more coconut oil into your diet.
Even though I am no longer on a vegan keto diet, I like to incorporate coconut oil into my diet and make healthy swaps for processed grains. I have actually done both long before I went through the vegan keto phase.
So if you are on a vegan keto diet, you will find quite a few recipes on Create Mindfully that you are able to eat.
I think many people who find the keto recipes on my blog think that this is a strictly vegan keto blog. Sorry guys, it’s not. I just happen to have some really popular vegan keto recipes that bring people here. I was on a vegan keto diet for about 6 to 7 months, so I created many recipes during that time that are suitable for the diet.
I will still create recipes here and there that are low carb, have healthy fats, and are suitable for a vegan keto diet because there seems to be a need for it. But don’t be surprised to see a sandwich or pizza on the blog too!
Inspired By My Morning Ritual
These Lemon Coconut 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 these fat bombs during a morning ritual. Every morning I squeeze a 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 Coconut 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.
Even though I imagine what a recipe will taste like before I make it, these came out better than I anticipated. Normally lemon isn’t my first choice when it comes to dessert. I am team chocolate all the way.
So when I tasted these, I was surprised at how good they were. The bright lemony flavor shines through the rich creamy coconut. They are a match made in heaven. Go team tropical!
After I made these fat bombs I was inspired to use them in a recipe. Stay tuned for that in the upcoming weeks…
These tropical flavored Lemon Coconut Fat Bombs are perfect for a vegan keto diet! Click To Tweet
Other Low Carb Recipes That You Might Like
- Ginger Sesame Walnut and Hemp Seed Lettuce Wraps
- Pumpkin Chia Pudding
- Cauliflower Pizza Crust
- Tamari Seaweed Flax Crackers
- Neapolitan Chia Pudding
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Lemon Coconut Fat Bombs
Makes 15 if using lemon peels, 30 if using small cupcake liners
- 1/2 cup coconut butter, melted
- 1/2 cup coconut oil, melted
- 1/4 + 2 tablespoons finely shredded coconut
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 12 drops stevia
- 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.
*Note: I happen to have a lot of lemons because I squeeze 1/2 a lemon into my water every morning. This is a great way to collect a lot of lemon peels and balance your body’s pH at the same time. It is also a good way to reuse the skins.