Easy Keto Lemon Cups

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.