These zesty lime coconut fat bombs are bright, creamy and packed with fresh lime flavor from real zest. Extra virgin coconut oil and coconut butter blend into a silky base with just a pinch of sea salt to make the citrus pop. Sixteen little cups set in the fridge, ready to chase away the afternoon slump.
Craving a treat that’s both refreshing and ridiculously easy to make? Look no further! These Zesty Lime Coconut Fat Bombs are the perfect no-bake solution to satisfy your sweet tooth while keeping you firmly on your keto journey. In just 10 minutes, you can whip up these creamy, tangy bites of tropical paradise. They’re packed with healthy fats to give you a clean energy boost, making them the ideal afternoon snack or post-dinner dessert. Get ready to pucker up!
Ingredients
• 1 cup / 224g (7.9 oz) extra virgin coconut oil, softened
• 3/4 cup / 170g (6 oz) coconut butter, softened
• Zest from 2 fresh organic limes
• 20 drops liquid erythritol, or to taste
• 1 pinch of sea salt
Instructions
1. Preparation
2. Ensure your coconut oil and coconut butter are softened to a smooth, stirrable consistency. If solid, gently warm them in a microwave-safe bowl in 15-second intervals until just softened.
3. Thoroughly wash and dry two organic limes, then finely zest them, being careful to avoid the bitter white pith.
4. In a medium bowl, combine the softened coconut oil, coconut butter, fresh lime zest, liquid erythritol, and a pinch of sea salt. Stir vigorously with a whisk or spatula until the mixture is completely smooth and all are evenly incorporated.
5. Line a mini muffin tin with 16 paper or silicone liners. Carefully spoon or pour the lime coconut mixture evenly into each prepared cup.
6. Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the fat bombs are completely firm. Store leftovers in an airtight container in the refrigerator.
Nutritional Information
• Nutrition Facts
• Per serving (1 fat bomb)
• Calories: 109
• Total Fat: 12.5g
• Total Carbohydrates: 0.9g (0.03 oz)
• Dietary Fiber: 0.3g
• Net Carbs: 0.6g (0.02 oz)
• Protein: 0.2g
Pro Tips
• For a silky smooth texture, gently melt the coconut oil and butter together in a double boiler instead of a microwave to prevent overheating.
• Add 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut to the mixture for extra texture and a tropical flavor boost.
• Powdered monk fruit or allulose also work well in this recipe. Start with 2-3 tablespoons (45 ml / 1.5 fl oz) and adjust to your desired sweetness.
• For longer storage, freeze the fat bombs on a baking sheet before transferring them to a freezer-safe bag. They’ll last for up to 3 months.
FAQ
Q: What are lime coconut fat bombs
A: They are easy, no-bake keto treats made with coconut oil, coconut butter, and fresh lime zest. They are creamy, tangy, and packed with healthy fats for a clean energy boost, perfect for a low-carb or ketogenic diet.
Q: How do I store these keto fat bombs
A: Store them in an airtight container in the refrigerator. For longer storage, you can freeze them for up to 3 months in a freezer-safe bag.
Q: Can I use a different sweetener besides erythritol
A: Yes, you can substitute liquid erythritol with powdered monk fruit or allulose. The recipe suggests starting with 2-3 tablespoons (45 ml / 1.5 fl oz) and adjusting the amount to reach your desired level of sweetness.
Q: How can I add more texture to these fat bombs
A: For extra texture and a bigger tropical flavor, you can add 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut to the mixture before chilling.
Pro Tips
- Gently melt the coconut oil and coconut butter together in a double boiler instead of the microwave to prevent overheating; if they are already soft and stirrable, no melting needed.
- Wash and dry two organic limes thoroughly, then zest them finely – stop before the bitter white pith, which would muddy the bright flavor.
- Powdered monk fruit or allulose work well instead of the liquid erythritol – start with 2-3 tablespoons and adjust to your desired sweetness.
- Stir in 2 tablespoons of unsweetened shredded coconut for extra texture and a tropical flavor boost.
- Chill the filled mini muffin liners for at least 2 hours until firm; for longer storage, freeze the fat bombs on a baking sheet first, then move them to a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I freeze these lime coconut fat bombs?
Yes – freeze them on a baking sheet first so they don't stick together, then transfer them to a freezer-safe bag where they keep for up to 3 months.
My mixture isn't smooth and silky – what went wrong?
Overheating is usually to blame. Melt the coconut oil and coconut butter gently in a double boiler (or soft, stirrable ones at room temperature), then stir vigorously until completely smooth before pouring into the liners.
What sweeteners can I use in this recipe?
The recipe uses about 20 drops of liquid erythritol, or to taste. Powdered monk fruit or allulose also work well – start with 2-3 tablespoons and adjust to your sweetness preference.
How many carbs are in one fat bomb?
Each of the 16 fat bombs has 109 calories, 12.5g fat, 0.2g protein and 0.9g carbs – around 0.6g net carbs each.
Recipe card below.
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Zesty Lime Coconut Fat Bombs
Ingredients
Method
- Preparation
- Ensure your coconut oil and coconut butter are softened to a smooth, stirrable consistency. If solid, gently warm them in a microwave-safe bowl in 15-second intervals until just softened.
- Thoroughly wash and dry two organic limes, then finely zest them, being careful to avoid the bitter white pith.
- In a medium bowl, combine the softened coconut oil, coconut butter, fresh lime zest, liquid erythritol, and a pinch of sea salt.
- Stir vigorously with a whisk or spatula until the mixture is completely smooth and all are evenly incorporated.
- Line a mini muffin tin with 16 paper or silicone liners. Carefully spoon or pour the lime coconut mixture evenly into each prepared cup.
- Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the fat bombs are completely firm. Store leftovers in an airtight container in the refrigerator.
- Add 2 tablespoons (30 ml / 1 fl oz) of unsweetened shredded coconut to the mixture for extra texture and a tropical flavor boost.
