Step 1Zest the lemons and make sure the coconut butter and coconut oil are softened (room temperature). It's better if you use a very fine grater to avoid having large pieces of lemon peel in the fat bombs.
by KetoDietApp.com
Step 1Zest the lemons and make sure the coconut butter and coconut oil are softened (room temperature). It's better if you use a very fine grater to avoid having large pieces of lemon peel in the fat bombs.
Step 2Mix all the ingredients in a bowl and make sure the lemon zest and stevia are distributed evenly. You can use clear, lemon or coconut stevia drops (or use 2-4 tablespoons or powdered Erythritol instead).
Step 3Fill each mini muffin paper cup, or silicone candy mold with about 1 tbsp (15 ml) of the coconut mixture and place on a tray that will fit in the fridge.
Step 4Place in the fridge for 30 to 60 minutes to set.
Step 5 When done, keep refrigerated for up to 2 weeks. Coconut oil and coconut butter get soft at room temperature.
Step 6For longer storage, freeze for up to 6 months.