A simple four-ingredient dessert recipe, these raspberry lemon fat bombs are a real treat! Gluten-free, grain-free, sugar-free, Paleo, low-carb, keto.
If raspberry lemonade was solid, it would taste just like these incredible fat bombs! They are SO easy to make that you can do it in less than 5 minutes, then simply let them set in the fridge or freezer. Seriously, that is IT!
The combination of raspberry and lemon is one of the best food combinations ever, if I do say so myself. There is something so great about the sweet and sour medley that makes my tastebuds dance.
So if you’re looking for a last minute treat before the cooler weather sets in, then these raspberry lemon fat bombs will be your BFF. They’re just the best when you need a quick snack, and want to simply reach into the freezer for something instant.
There is no reason why you can’t make a big batch, and simply put them in the freezer for when those sweet cravings set in.
Like I mentioned above, these bad boys can be made in less than 5 minutes, and I’m downright serious, as long as you can prep your canned coconut milk ahead of time. Sit it in the fridge about 8 hours before making these.
Or if you’re like me, you keep a can of coconut milk in the fridge at all times. For emergency dessert recipe making, of course 🙂
Another option is to use a can of full-fat coconut cream, in which case there is no refrigeration required. You can simply use half the can.
Take the coconut cream (this is what the top half of the canned coconut milk is called), and whisk by hand or with a hand mixer until whipped, which may take several minutes. This usually works best when the coconut cream is cold.
Once whipped, add in the raspberries, lemon and stevia. Mix gently by hand until well-incorporated. Divide mixture between 6 small containers. I recommend these silicone baking cups, they are my favorite!
Raspberry Lemon Fat Bombs (Keto, Sugar-Free)
- 1/2 cup raspberries plus more for topping, if desired (4 oz)
- Juice of 1/2 lemon
- 1 can full-fat coconut milk refrigerated or full-fat coconut cream, no refrigeration required
- 8-12 drops liquid stevia
- Remove top, solid part of a can of coconut milk and add to a bowl. Set liquid part aside. Alternatively, you can use half a can of full-fat coconut cream.
- Using a hand mixer, or a whisk, mix until coconut milk is whipped, approximately 1-2 minutes.
- Add in raspberries, lemon juice and liquid stevia, and mix gently by hand.
- Divide mixture between 6 silicone baking cups.
- Place in fridge or freezer until solidified. If in the fridge, they may need to be eaten with a spoon. For a nice, solid fat bomb, place in freezer.
- Store in fridge in an air-tight container for 3-4 days, or in the freezer for up to a month.