This recipe was inspired by a Lemon Fat Bomb recipe posted by Widget over on LowCarbFriends forums: http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/795430-lemon-fat-bomb.html. I subbed in coconut cream for the sour cream; subbed in lemon zest for the extract. I added coconut, and also increased lemon juice quite a bit, as I wanted them pretty tart! These have a WONDERFUL punch of lemon and a subtle flavor of coconut. They are a delightful sweet treat for any low-carber! My thanks to Widget for this idea! These will make my regular dessert recipe rotations. Not acceptable however until the nuts and seeds rung of the Atkins OWL carb ladder. I had to use a larger than usual mold to make these and it only made 12 (my smaller candy mold was in the freezer with a chocolate version not yet set). I will not make these “candies” this large in future. I’m cutting the big ones in half actually. So I have worked up the nutritional information for 24 pieces of “candy” as that size makes much more sense to me for candy. I see a lime-coconut version next time…..or cherry, or rum-raisin, or lime, or……………….! 🙂
1 stick (4 oz.) unsalted butter
3/4 c. coconut oil
1 oz. unsweetened, shredded coconut
zest of 2 small lemons
juice of 2 small lemons
4 oz. cream cheese
¼ c. coconut cream (kind with no added sugar)
sweetener of your choice to taste
DIRECTIONS: Soften cream cheese however you prefer to do that. Set aside. Melt butter and coconut oil in a medium saucepan over medium heat. Add zest and lemon juice and stir. Add coconut. Add coconut cream and finally, the soft cream cheese. Whip all ingredients with a whisk until as smooth as you can get it. Don’t worry if the cream cheese appears to separate, as that will not be noticed in the final frozen candies. Slowly add your sweetener tasting as you do so until you get it as sweet as you like such things. Remember if you use sweeteners with carbs, you must add those to the numbers below. Using a 2 T. measuring cup or spoon, dip mixture evenly into 24 candy mold slots (if using silicon molds, set them on a metal pan so the liquid will not spill when lifted) or into paper or foil liners designed for making candy. Transfer to the freezer for 30 or more minutes, seeing that the mold is level in the freezer. Pop them out when set and ENJOY right from the freezer! Store the leftover candies in a plastic bag in your freezer until ready to eat.
NUTRITIONAL INFO: Makes 24 small candies about 1½” x 1½”, each one will have:
13.7 g fat
.91 g carbs, .29 g fiber, .62 g NET CARBS
.5 g protein
15.3 mg sodium
(For those interested, entire recipe contains 2929 calories, 329 g fat, 21.8 g carbs, 6.9 g fiber, 14.9 g net carbs, 12 g protein)
48 thoughts on “Lemon-Coconut Fat Bombs!”
How do you stop this curdling? every time i try this it splits and looks like scrambled egg!
Be sure the cream cheese is already at room temperature. The order in which the ingredients are added is also very important, because the coconut added when it is added is designed to bring down the temperature of the melted butter. The coconut cream and lemon juice also cool that butter off some more. So by the time the PRESOFTENED cream cheese is whisked in, there should be no issues for the cream cheese curdling. It’s never curdled for me. ALSO, just in case you are not awaare, be sure you have never frozen your cream cheese, as it will separate and curdle EVERY TIME, simply from being frozen, in ANY RECIPE. They don’t recommend freezing cream cheese unless is will be re-cooked and used in casseroles and recipes where the separation and tendency to curdle won’t be seen/noticed. Freezing breaks down cream cheese.