Lemon Macadamia Fat Bombs {Low-Carb, Keto & Paleo Friendly}

 If you are eating a low-carb/ketogenic diet or simply looking for ways to add extra, health building, satiating fats into your real food lifestyle, these Lemon Macadamia Fat Bombs are perfect for you!

To put it simply, these Fat Bombs are Da’Bomb!

I’m funny, huh?!?

Alright, probably not. But worth a try.

Chock-full of healthy fats and flavored with a burst of fresh lemon and chunky macadamia nuts, these delicious fat bombs are my new favorite snack. Best straight out of the refrigerator or freezer, they are cool and refreshing.

For me, having a few of these Lemon Macadamia Fat Bombs on hand is a very helpful way to keep my macros balance. If at the end of the day, I’m low on fat (which can be harder to get in sometimes) I know I can have a couple of these without too many carbs or extra protein.

Using the calculations in my favorite macro tracking app, each has 105 calories with 11 grams fat, .65 grams protein and <1 carb each.

To make the same size/shape of fat bombs that I do, I recommend THIS silicon pan, one batch of my Lemon Macadamia Fat Bombs will yield 30 servings.

You’ll need to add a touch of sugar-free sweetness to balance out the sour lemon. There’s much debate in the low carb community regarding acceptable, healthy sweeteners.

To stay on the safe side, I recommend using a few drops of liquid stevia in this recipe. However, if you don’t enjoy the flavor of stevia, I have also successfully made these with THIS Keto-friendly sweetener.

Everyone’s body is different. This sweetener doesn’t kick me out of ketosis, stall my weight-loss or raise my blood sugar when I consume it in small amounts – AND it tastes very close to regular sugar.

 Servings: 30servings


6ounces organic coconut oil
1ounce cocoa butter
2ounces organic coconut cream concentrate
3tablespoons Honeyville blanched almond flour
3tablespoons organic coconut flour
1splash organic vanilla extract
1pinch sea salt (real salt)
1medium lemon, juiced & zested
Liquid Stevia to taste
1/2cup organic shredded coconut unsweetened
1/2cups macadamia nuts


In a small saucepan, over low heat melt coconut oil, coconut cream concentrate and cocoa butter.

In your blender, combine melted mixture with the flours, vanilla, stevia, lemon juice/zest and stevia (adjust stevia to taste). Blend for 1+ minutes until well combined.

Add shredded coconut and macadamia nuts, pulse a few times to combine and lightly chop.

Portion into bite-sized balls or press into a silicone mold and freeze until firm. Enjoy frozen or refrigerated.

Recipe Notes

Use 1 tablespoon of THIS keto-friendly sweetener in place of stevia, if desired.

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