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Eight sugar-free lemon coconut fat bombs coated in desiccated coconut on marble, with lemon zest and coconut butter jar

Sugar-Free Lemon Coconut Fat Bombs

No-bake, sugar-free fat bombs made with cream cheese, coconut butter, and lemon zest. Ready in 15 minutes, frozen solid in 1 hour.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 fat bombs
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 225 g full-fat block cream cheese, room temperature about 8 oz
  • 60 g coconut butter (coconut manna) stirred well before measuring
  • 2 tbsp coconut oil, melted and slightly cooled
  • 3 tbsp powdered erythritol or powdered monk fruit sweetener adjust to taste
  • 2 tsp lemon zest from 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 pinch pinch of fine sea salt
  • 45 g unsweetened desiccated coconut for rolling, finely shredded

Method
 

  1. Spread the desiccated coconut on a small plate and set aside.
  2. Place the room-temperature cream cheese, coconut butter, and melted coconut oil in a large mixing bowl. Beat with a hand mixer on medium speed for 1 to 2 minutes until the mixture is smooth and no lumps remain.
  3. Add the powdered sweetener, lemon zest, lemon juice, vanilla extract, and sea salt. Mix on low speed until combined, then increase to medium and beat for 30 seconds until the mixture is uniform and slightly fluffy.
  4. Taste the mixture and adjust sweetener or lemon zest if needed. If the mixture feels very soft, refrigerate for 10 minutes before shaping.
  5. Line a sheet pan with parchment paper. Use a small cookie scoop or tablespoon to portion the mixture into 16 equal pieces.
  6. Roll each portion between your palms into a smooth ball, then roll it in the desiccated coconut until fully coated. Place each ball on the lined sheet pan.
  7. Freeze the fat bombs on the tray for 45 to 60 minutes until firm. They should feel solid and hold their shape when pressed lightly.
  8. Transfer the set fat bombs to an airtight container, layered between sheets of parchment. Store in the freezer until ready to eat.

Notes

For cleaner-looking fat bombs, chill your hands under cold water before rolling - the warmth of your palms can make the surface greasy. A 10-minute re-chill between batches helps if you're working in a warm kitchen.