Maria .Recipes Keto Enthusiast, Indian Food Lover

Lemon Cake Bombs

These are the cutest little fat bombs I have made! They have an almond-butter crust and a creamy lemon filling, full of coconut oil goodness! They are also gluten-free and can be adapted for a dairy-free version, as well!

If you want to have a third layer, add a tablespoon of lemon or strawberry gellatin on top. That would be even lovelier!

  • 1/2 cup almond meal (I used crushed roasted almonds)
  • 1/4 cup flax seeds, ground
  • A pinch of salt
  • A pinch of stevia or erythritol (to taste; I used about 1/2 tsp of truvia)
  • 25 g melted butter or coconut oil
  • 5 tbsp coconut oil, melted
  • The zest of one lemon
  • 60 g cream cheese (substitute for coconut cream for dairy-free)
  • 1-2 tbsp lemon juice (to taste)
  • Stevia or erythritol, to taste (I used 1 tbsp truvia)
  • Vanilla extract
  • Process
    1. Mix the dry ingredients for the crust: almonds, flax, salt, pinch of stevia. Then add the butter and mix until you have a dough that doesn’t crumble. If necessary, add some more butter.
    2. Blend all the ingredients for the cream: coconut oil, zest, cream cheese, lemon juice, sweetener and vanilla extract.
    3. Using small molds (I used ice cream cubes), put a layer of the base and then a layer of the cream on top. I made 16 small fat bombs.
    4. Let it harden in the fridge (1-2 hours), then take out of the mold. Keep in the fridge until consumed. They will last 4-5 days in the fridge in an air-tight container.
  • Nutritional info, per fat bomb (makes 16)
    • 89 kCal
    • 1.4 g total carbs, 0.96 g fiber, 0.48 g net carbs
    • 1.4 g protein
    • 9.2 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.