Top Highlights

• Easy Lemon Fat Bombs These simple, citrusy fat bombs take just a few minutes to make. For a Key lime pie-inspired twist, use organic lime zest in place of the lemon zest. Yield: 16 fat bombs Hands-on time: 10 mins Overall time: 10 mins + chilling time Ingredients 7.1 ounces (200 g) coconut butter 1/4 cup (55 g/1.9 oz) coconut oil 1 tablespoon (6 g/...
• place them on a tray. Refrigerate for 30 minutes to 1 hour, or until solid. Keep refrigerated for up to 1 month or freeze for up to 3 months. Note that coconut oil and coconut butter soften at room temperature. Nutrition facts per serving (1 fat bomb) Total carbs: 2.6 g Fiber: 1.8 g Net carbs: 0.8 g Protein: 0.8 g Fat: 11.9 g Energy: 112 kcal Calor...
• Coconut and Cinnamon Truffles Cinnamon-spiced and full of heart-healthy nuts, these truffles are even better when they’re rolled in toasted coconut. Yield: 10 truffles Hands-on time: 15 mins Overall time: 15 mins + chilling time Ingredients For the truffles: 3/4 cup (110 g/3.9 oz) almonds 1/4 cup (30 g/1.1 oz) pecans 1/4 cup (30 g/1.1 oz) Brazil nu...
• Instructions To make the truffles: In a food processor, combine the almonds, pecans, Brazil nuts, coconut oil, cinnamon, vanilla, erythritol or Swerve, and salt. Pulse until smooth. If you want a sweeter taste, add the stevia. Transfer to a bowl and refrigerate for 30 minutes to 1 hour, or until firm enough to form truffles. If you prefer raw cocon...
• Fat: 16.7 g Energy: 174 kcal Calories from: Carbs (5%) Protein (8%) Fat (87%)