Vegan Keto Lemon Fat Bombs

Ingredients

• 1 cup dry unsweetened shredded coconut
• 0.25 cups coconut oil , at room temperature
• 3 tablespoons powdered erythritol sweetener , such as Swerve®
• 2 tablespoons lemon zest
• 1 pinch sea salt

Instructions

1. 1

   Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.