Juicy Lemon Bar Fat Bomb

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Makes 10 fat bomb balls Calories per Serving 100 Carbs per Serving 5g Net Carbs per Serving 2g Prep Time 10 minutes  Total Time 50 minutes

Ingredients

4 ounces cream cheese

1/2 cup blanched, superfine almond flour

7 tablespoons shredded, unsweetened coconut, divided

6 tablespoons KETO:SWEET Confectioners Sweetener

3 tablespoons lemon zest, divided (about the amount of zest from 3 medium lemons)

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

Nutrition Info Per Serving

Makes: 10 fat bomb balls

Net Carbs 2g
Calories 100
Total Fat 10g
Saturated Fat 4.5g
Cholesterol 10mg
Sodium 40mg
Total Carbs 5g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Contains 2g ErythritolAllulose

Instructions

  1. In a mini food processor (or mixer), add cream cheese, almond flour, 3 tablespoons coconut, sweetener, 2 tablespoons lemon zest, lemon juice, and vanilla, and process until smooth. Scrape down the sides, and process again. (Also, blending the ingredients with an electric mixer will work as well!) 
  2. Scoop mixture into a freezer-safe container and freeze for 40 minutes (this will help mixture not be sticking when rolling into balls). 
  3. Sprinkle the rest of the shredded coconut, along with the remaining tablespoon of lemon zest on to a plate as a coating for the fat bomb balls.  Remove fat bomb mixture from freezer, and scoop into 10 small balls (about 1 inch each), rolling each in the coconut-lemon zest coating. 
  4. Place Lemon Bar Fat Bombs in a container. If they are stacked, put a piece of parchment paper between them so they stay separated. Store in the refrigerator. Enjoy! 

Made With

KETO:SWEET
Confectioners 12 oz Bag

Nutrition Info Per Serving

Makes: 10 fat bomb balls

Net Carbs 2g
Calories 100
Total Fat 10g
Saturated Fat 4.5g
Cholesterol 10mg
Sodium 40mg
Total Carbs 5g
Dietary Fiber 1g
Sugars 1g
Protein 2g
Contains 2g ErythritolAllulose