Go Back
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.
Print Recipe

Raspberry Lemon Fat Bombs (Keto, Sugar-Free)

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.
Prep Time5 mins
Total Time5 mins
Servings: 6 fat bombs

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Facts (per fat bomb, recipe makes 6 fat bombs): 73 calories, 7 g fat, 2 g total carbs, 1 g dietary fiber (1 g net carbs), 1 g protein