Juicy Lemon Bar Fat Bomb
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
Instructions
- 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!)
- Scoop mixture into a freezer-safe container and freeze for 40 minutes (this will help mixture not be sticking when rolling into balls).
- 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.
- 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
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 |