Coconut Lavender Fatbombs (Keto)
Not only does lavender smell amazing, but it tastes great too!
These fatbombs are infused with that beautiful floral flavour and give a good energy boost, whether you’re just running low or about to hit the gym.
Ingredients
4 oz cream cheese, room temperature
3/4 cup unsweetened coconut, shredded and divided
2 Tbsp coconut flour
2 Tbsp coconut oil, melted
1 Tbsp culinary grade dry lavender
1 Tbsp stevia
1/2 tsp vanilla extract
Optional: food colouring
Yields: 10 fatbombs
Per serving* (per fat bomb):
Calories: 110
Net carbs: 1
Protein (grams): 1
Fat (grams): 11
Prep time: 10 min
Cook time: 5 min
Total time: 1 hour 15 min
* Net carbs and other nutritional information may vary based on brand used
Directions
In a small saucepan, melt down the coconut oil over medium-high heat.
Add the dry lavender and bring to a low simmer.
Strain the lavender-infused coconut oil into a heat-resistant bowl or mason jar, and set aside.
In a medium bowl, mix together the cream cheese, stevia and vanilla extract.
Pour the coconut oil over the mixture, and add 1/2 cup of shredded coconut and the coconut flour. Mix well using a silicone or wooden spoon.
Optionally, you can add a little blue and red food colouring to add a lavender tint. In the photos, I used 2 drops of blue and 6 drops of red liquid food colouring.
Divide the mixture to make 10 fatbombs, rolling each in the remaining 1/4 cup of shredded coconut.
Refrigerate at least 1 hour to allow the fatbombs to set.
Coconut Lavender Fatbombs (Keto)
Ingredients
- 4 oz cream cheese, room temperature
- 3/4 cup unsweetened coconut, shredded and divided
- 2 Tbsp coconut flour
- 2 Tbsp coconut oil, melted
- 1 Tbsp culinary grade dry lavender
- 1 Tbsp stevia
- 1/2 tsp vanilla extract
- Optional: food colouring
Instructions
- In a small saucepan, melt down the coconut oil over medium-high heat.
- Add the dry lavender and bring to a low simmer.
- Strain the lavender-infused coconut oil into a heat-resistant bowl or mason jar, and set aside.
- In a medium bowl, mix together the cream cheese, stevia and vanilla extract.
- Pour the coconut oil over the mixture, and add 1/2 cup of shredded coconut and the coconut flour. Mix well using a silicone or wooden spoon.
- Optionally, you can add a little blue and red food colouring to add a lavender tint. In the photos, I used 2 drops of blue and 6 drops of red liquid food colouring.
- Divide the mixture to make 10 fatbombs, rolling each in the remaining 1/4 cup of shredded coconut.
- Refrigerate at least 1 hour to allow the fatbombs to set.
Net carbs
1* Net carbs may vary based on brands used
