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Ingredients50 m servings 68 cals
Original recipe yields 16 servings (16 fat bombs)
- Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.
Per Serving: 68 calories; 7.2 g fat; 3.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition