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How to make fat bombs, keto recipe

Keto is all the rage right now, and these super-tasty fat bombs are luscious little snacks. Whether you’re experimenting with a ketogenic diet or just looking to incorporate more healthy fats into your diet, these little heartthrobs will tide you over to the next meal. They’re not sweet, but the richness is so satisfying!

Speaking of love, we’ve got the love for Nutiva organic coconut oil. Here, we use regular coconut oil for the delicious flavor it gives these little cute lemony treats. No sweetener necessary, because of the natural lusciousness of the coconut. When we’re cooking at high temps, or when we don’t want the flavor profile of the coconut (if we’re searing scallops, for example), we’ll choose Nutiva’s refined coconut oil — organic, high smoke point, and flavorless.

4 ½ ounces butter
2 ounces coconut oil
zest and juice of 3 lemons
3 thyme sprigs, leaves removed from the stem
4½ ounces coconut flakes (make sure it is unsweetened coconut)
Maldon flake salt
you’ll also need a high-speed blender, like a Vitamix and silicone ice-cube trays, like these or the kind you see at IKEA.


Melt the coconut oil and butter over low heat until both are just warmed through (and melted). Remove from heat, and add the lemon zest and juice, and just a few thyme leaves.

Place the coconut flakes in the blender and add the oil mixture. Whiz on high speed until smooth.

Get out the silicone ice trays, and line them with a thyme leaf or two, and a sprinkle of the Maldon salt. Pour in the mixture from the blender, until they are about half-filled. Chill in the fridge. Serve cold, as these cuties will “melt their hearts” at room temperature!

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