These no-bake lemon coconut fat bombs are tangy, creamy little bites rolled in shredded coconut like tiny snowballs. Cream cheese and butter whip smooth with powdered sweetener and pure lemon extract before a quick chill makes the dough workable. Sixteen fat bombs later, the fridge holds a week's worth of bright lemony snacks.
Craving something sweet, tangy, and refreshingly simple? Look no further! These No-Bake Lemon Coconut Fat Bombs are your ticket to a delicious, low-carb paradise. Imagine a creamy, cheesecake-like center bursting with bright lemon flavor, all rolled in a delicate layer of unsweetened coconut. They’re the perfect bite-sized treat to satisfy your sweet tooth, boost your energy, and keep you on track with your goals. Let’s get rolling!
Ingredients
• 1 cup / 226g (8 oz) cream cheese, softened
• 1/4 cup / 57g (2.01 oz) unsalted butter, softened
• 2-4 tablespoons powdered keto sweetener, to taste
• 1 tablespoon / 15ml pure lemon extract
• 1/4 cup / 25g (0.88 oz) unsweetened shredded coconut, for rolling
Instructions
1. In a medium bowl, use an electric hand mixer to beat the softened cream cheese and butter until smooth and creamy.
2. Beat in the powdered sweetener and pure lemon extract until fully combined. The mixture will be soft.
3. Cover the bowl and chill the mixture in the refrigerator for 15-20 minutes, or until it’s firm enough to handle.
4. Spread the shredded coconut on a small plate. Use a small cookie scoop or a spoon to portion the chilled mixture into 16 equal balls, rolling them between your palms.
5. Gently roll each ball in the shredded coconut to coat completely. Place the finished fat bombs on a parchment-lined plate or serving pan.
6. Refrigerate for at least 1-2 hours to allow them to set firmly. For best results, chill for 3-4 hours. Serve cold.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 106
• Total Carbohydrates: 1g (0.04 oz)
• Dietary Fiber: 0.2g
• Net Carbs: 0.8g (0.03 oz)
• Protein: 1.3g
• Total Fat: 12g
Pro Tips
• Ensure your cream cheese and butter are fully softened to room temperature for a perfectly smooth, lump-free texture.
• For the best flavor, add 1 teaspoon (5 ml / 0.2 fl oz) of fresh lemon zest to the cream cheese mixture along with the extract.
• If the batter is too sticky to roll, chill it for an additional 10-15 minutes. Lightly dampening your hands also helps prevent sticking.
• Store these bites in an airtight container in the refrigerator for up to a week or freeze them for up to 3 months.
FAQ
Q: Why is my fat bomb mixture too soft to roll
A: If the mixture is too sticky or soft, it likely needs to be chilled longer. Place it back in the refrigerator for another 10-15 minutes until it’s firm enough to handle. Lightly dampening your hands can also help prevent sticking.
Q: How do I store these lemon coconut fat bombs
A: Store the fat bombs in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months. Serve them cold directly from the fridge or freezer.
Q: Can I use a different sweetener in this recipe
A: This recipe works best with a powdered keto-friendly sweetener like erythritol or monk fruit, as it dissolves easily and creates a smooth, creamy texture. Using a granular sweetener may result in a gritty texture.
Q: How can I get a stronger lemon flavor
A: For a more intense, natural lemon flavor, add 1 teaspoon (5 ml / 0.2 fl oz) of fresh lemon zest to the cream cheese mixture along with the lemon extract. The zest contains essential oils that provide a bright, zesty taste.
Pro Tips
- Beat the cream cheese and butter only when they are fully softened to room temperature – that is what gives you a perfectly smooth, lump-free texture.
- For the best flavor, add 1 teaspoon of fresh lemon zest to the cream cheese mixture along with the lemon extract.
- Chill the mixture for 15-20 minutes until firm enough to handle before rolling, and if it still feels sticky, give it another 10-15 minutes or lightly dampen your hands.
- Roll the chilled mixture into 16 equal balls, coat each one completely in shredded coconut, then refrigerate for at least 1-2 hours – 3-4 hours gives the best set.
- Store the finished fat bombs in an airtight container in the refrigerator for up to a week, or freeze them for up to 3 months.
Frequently Asked Questions
Can I freeze these lemon coconut fat bombs?
Yes – they freeze well for up to 3 months. They also keep for up to a week in an airtight container in the refrigerator, whichever suits your routine.
Why is the mixture too sticky to roll into balls?
Chill it for another 10-15 minutes and lightly dampen your hands while rolling. Starting with fully softened (not melted) cream cheese and butter also keeps the dough manageable.
How can I make the lemon flavor brighter?
Add 1 teaspoon of fresh lemon zest to the cream cheese mixture along with the 1 tablespoon of pure lemon extract – the zest lifts the flavor without thinning the dough.
Are these fat bombs keto-friendly?
Each of the 16 fat bombs has 106 calories, 12g fat, 1.3g protein and 1g carbs – about 0.8g net carbs each.
Recipe card below.
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No-Bake Lemon Coconut Fat Bombs
Ingredients
Method
- In a medium bowl, use an electric hand mixer to beat the softened cream cheese and butter until smooth and creamy.
- Beat in the powdered sweetener and pure lemon extract until fully combined. The mixture will be soft.
- Cover the bowl and chill the mixture in the refrigerator for 15-20 minutes, or until it's firm enough to handle.
- Spread the shredded coconut on a small plate. Use a small cookie scoop or a spoon to portion the chilled mixture into 16 equal balls, rolling them between your palms.
- Gently roll each ball in the shredded coconut to coat completely.
- Place the finished fat bombs on a parchment-lined plate or serving pan.
- Refrigerate for at least 1-2 hours to allow them to set firmly. For best results, chill for 3-4 hours.
- Serve cold.
