Easy Keto Lemon Cups
Martina Slajerova- Ready in 1h
- 0.8 g net carbs
- 114 kcal
- Serves 16
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Fat bombs are becoming more and more popular within the low-carb community and for a good reason! They are an easy keto treat or snack that is high in fat and very low in carbs.
I often use coconut oil in my recipes. It's high in MCTs which will provide a quick energy boost. If you want to give fat bombs a try, remember that they are not meant to be overeaten and they will not replace a full meal. Stick with the recommended serving size of no more than 1 to 2 fat bombs a day!
You can use the remaining lemon to make homemade lemonade. Simply mix water with preferred amount of lemon juice and stevia and add some ice. Or you can add some lemon juice to my Summer Iced Berry Lemonade.
What is Coconut Butter?
Coconut butter is also known as "creamed coconut" - this is not the same as coconut milk creamed/thickened in the fridge. You can also use shredded coconut to make coconut butter in a food processor.
Step-by-step
Zest 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.
Mix 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).
Fill 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.
Place in the fridge for 30 to 60 minutes to set.
When done, keep refrigerated for up to 2 weeks. Coconut oil and coconut butter get soft at room temperature.
For longer storage, freeze for up to 6 months.
Recipe
Easy Keto Lemon Cups
★★★★★4.6These easy four ingredient fat bombs are packed with flavor and healthy fats. A tasty high-fat, keto and vegan ...
- Hands on
- 10m
- Overall
- 1h
- Servings
- 16
- 0.8 g
- Net carbs
- 0.8 g
- Protein
- 11.9 g
- Fat
- 114
- kcal
Ingredients makes 16 fat bombs
Instructions
Zest 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.
Mix 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).
Fill 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.
Place in the fridge for 30 to 60 minutes to set.
When done, keep refrigerated for up to 2 weeks. Coconut oil and coconut butter get soft at room temperature.
For longer storage, freeze for up to 6 months.
Nutrition per serving, 1 fat bomb
Carbs 3%Protein 3%Fat 94% of calories
- Net carbs
- 0.8 g
- Total carbs
- 2.6 g
- Fiber
- 1.8 g
- Sugars
- 0.8 g
- Protein
- 0.8 g
- Fat
- 11.9 g
- Saturated fat
- 10.2 g
- Calories
- 114 kcal
- Sodium
- 4 mg · 0.17% RDA
- Magnesium
- 4 mg · 1.12% RDA
- Potassium
- 46 mg · 2.31% EMR
Nutrition by ingredient
| Per 1 fat bomb | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut, creamed, organic (creamed coconut meat) | 0.8 g | 0.8 g | 8.5 g | 83 |
| Coconut oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Total | 0.8 g | 0.8 g | 11.9 g | 114 |
Serving size 1 fat bomb
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Vegan
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Comments & ratings (112)
Hi Martina, can these be frozen and thawed in the refrigerator?
Hi Emily, yes, you can do that. These can be kept in the freezer or fridge. They don't have much water so there won't be a huge difference when you freeze/refrigerate them. Just make sure to always keep them at least refrigerated.
I re-started my aip diet and these are very interesting it was made up pretty quick made the coconut butter myself for the first time .. yay.
Definitely a big help when having munchies.
Thanks a lot greetings from Germany.
Hello Martina
How does one soften both solid coconut manna and solid coconut oil.
Lesia
Hi Lesia, you can either keep them overnight at room temperature or gently melt on the stove or soften in the microwave on low.
Added a little bit of chia seeds to this, so good!
Where can I buy coconut butter?
I get mine on Amazon (also known as coconut manna).
Love them!
Thank you for sharing!
I LOVE lemon and these were awesome! I also tried substituting 2 TBS of red palm oil for 2 TBS of the coconut butter. Even better though I didn't think it possible! 1 TBS red palm oil has 14g. fat, 6g saturated, zero cholesterol, sodium, carbs or protein, but a whopping 80% of the RDA of vitamin A and 10% of vitamin E. This is a plus in my opinion since in avoiding carbs, things like carrots and sweet potatoes have become a rarity. I feel like I'm getting other vital nutrients that I'd be lacking otherwise. Anyway, thanks for a great recipe! I'll be checking out more of yours. And thanks for posting about how to make your own coconut butter too. That stuff is expensive pre-made!
Thank you! That's great thinking! 😊 I was wondering if you could taste the red palm oil though? I'll be definitely trying that!
I didn't notice much of a difference in the taste. Maybe a little more "buttery"? It did make it a really pretty yellow though!
Now I'm intrigued, especially with the colour effect! I'm thinking... turmeric would make them look really pretty but will not go with lemon - but "golden milk" fat bombs would be amazing! 😊
I am allergic to coconut. So I tried palm oil and cocoa butter. The palm and cocoa butter separated, with the lemon and sweeteners remaining mixed with the cocoa butter. Interesting result! I was wondering how you mixed in the palm oil....
I must have done something wrong because mine tastes like soap!! Just broke my heart to put all that time and money into this and it tastes just like lemon soap. I followed the directions exactly. Made my own coconut butter the way you showed it, exact measurements and they are awful. 😢 has anyone got an idea how this happened?
I'm sorry to hear that Missy 😞 Could it be the lemon extract? I think this can make a huge difference as not all are the same - that's where I it may be coming from.
Hi. This is a great recipe. I got a little adventurous and made Lemon-Raspberry, two different kinds of Lemon (one with lemon essence as the extract is not available where I live and one with lemon zest and vanilla) and one with lime. I have to say as written the Lemon ones are great, but the Lime ones are great too. I used a pinch of psyllium husk at the bottom of each one to help them release easier from my silicone cups. Love love love the recipe. Thanks!
That's a great idea, why did I never think of using psyllium powder!? 😊
What do these taste like? Are they more lemon or does the coconut oil come through? I cannot use coconut oil to saute food (upsets my stomach), and I'm not crazy about the taste of coconut unless it's covered over by chocolate!
Is there a suitable substitute for Coconut Oil?
Can butter substitute for Coconut Butter?
Thanks for your help.
I think they have a strong lemon flavour but that depends on the amount of lemon zest or whether you use lemon extract (lemon zest is better). I like them a lot - you will too if you like lemon treats 😊 I think that if coconut oil upsets your stomach, you can use ghee or butter instead.
I've just recently switched to a ketogenic diet (13 days in) and was diagnosed with Hashimoto's a few years ago. I'm curious how your Hashi's has changed over the years since you switched how you eat? I'm making these lemon fat bombs today and can't wait to try them!
Hi Mary, I am actually planning to write a post about this but in a nutshell:
- my antibodies have dropped dramatically to almost "normal" values
- I still take medication (synthetic T4) which is what I use because I don't have any issues with T4 to T3 conversion (if I did there are other options).
- I take vitamin D (cod liver oil), magnesium and collagen
- I eat foods rich in selenium (brazil nuts) and zinc (seafood)
- I avoid gluten, soy and legumes. I also keep my carbs low but not ultra low (30-50 g net carbs).
- Here's a post that may help: Are Keto and Low Carb Diets Suitable for People with Thyroid Disease?
Keto on! 😊
Okay, calories per bomb in my batch are roughl 175cal/each.
I made my own coconut butter (very easy). 1.5 7-oz bags of coconut flakes yielded 8oz of butter. I used what the recipient called for.
I also used juice from 1/2 a lemon and 1.5 tlbs of swerve sweetener as i don’t like super sweet bombs....
They are in the freezer now..... Thanks for this recipe!!!
I hope you like them! ❤️
Can you tell me the calorie content in one of these fat bombs?
Hi Tracy, calories are listed as "kcal" = 112 per fat bomb.
You saved me from cheating! I was craving something sweet and I knew I didn't meet my fat count for the day. I didn't want anything dairy so I was eyeing out other non-keto options. I stopped myself and decided to quickly check on Pinterest for a non-dairy fat bomb recipe that was fast and easy to prepare. I came across your keto blog and found this recipe. OMG it tastes so decadent and delicious!! Plus, it took me 5 min to make, really! I used 2 Tb of powdered Swerve and instead of lemon zest extract I used two True Lemon crystallized lemon packets. They have <1 grams of carbs. I also used NutriFera coconut butter. Turned out Amazing. Thanks so much for the recipe!
Thank you for your lovely feedback! ❤️
So what is a serving? Just one?
One serving is 1 fat bomb (as per the nutrition facts) but otherwise it can be as many as 2-3 fat bombs 😊
Hi Martina!
I have your fat bombs book (I love it) and I followed the steps to make this recipe. When I have the butter and oil in the double boiler the mix is creamy and smooth, but as soon as I add the extract it “coagulates” and turns into a chunky pudding like paste. On my first try I used lemon juice, so I thought that the citric acid was the cause, but in my second batch, I used almond extract and the same happened.
Do you know why this happens? Is it expected?
The taste of the final bombs is good, but it’s a little bit messy trying to fill molds with a thicker paste.
Thank you for buying my book! I sometimes use alcohol-based extract instead but I didn't use it in this particular recipe (fresh lemon zest tastes better). I've used almond extract in nut and seed butters many times and don't remember any issues with it. I'm glad it tasted great though 😊
I'm a novice. Can you tell me in cups or Tbls how much 7.1 oz (200 grams) of coconut butter is? Sorry if this is a stupid question.
It's slightly over 3/4 cup - it's about 3/4 cup + 1 1/2 tablespoons
Used coconut juice instead of zest or extract, and added a tiny bit of shredded coconut. This is a winnnnnnnnn
I bought sweetener made with sucralose which measures cup for cup with sugar. What is your suggestion of amount to use?
Hi Morgan, I don't use artificial sweeteners so I can't advice on the amount. For more about low-carb sweeteners: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
Sucralose is Splenda!!! Which is ok to use on keto.
Artificial sweeteners are low in carbs but there are plenty of reasons to avoid them on a whole foods based ketogenic diet.
Has anyone tried using lemon essential oil rather than the lemon zest? Good? Bad?
Yes, you can do that - use just 2-3 drops and it will work great 😊