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Lemon Macadamia Fat Bombs {Low-Carb, Keto & Paleo Friendly}

Lemon Macadamia Fat Bombs; Low-Carb & KetoIf you are eating a low-carb/ketogenic diet or simply looking for ways to add extra, health building, satiating fats into your real food lifestyle, these Lemon Macadamia Fat Bombs are perfect for you!

To put it simply, these Fat Bombs are Da’Bomb!

I’m funny, huh?!?

Alright, probably not. But worth a try.

Chock-full of healthy fats and flavored with a burst of fresh lemon and chunky macadamia nuts, these delicious fat bombs are my new favorite snack. Best straight out of the refrigerator or freezer, they are cool and refreshing.

For me, having a few of these Lemon Macadamia Fat Bombs on hand, is a very helpful way to keep my macros balance. If at the end of the day, I’m low on fat (which can be harder to get in sometimes) I know I can have a couple of these without too many carbs or extra protein.

Using the calculations in my favorite macro tracking app, each has 105 calories with 11 grams fat, .65 grams protein and <1 carb each.

To make the same size/shape of fat bombs that I do, I recommend THIS silicon pan, one batch of my Lemon Macadamia Fat Bombs will yield 30 servings.

Lemon Macadamia Fat Bombs; Low-Carb & Keto

You’ll need to add a touch of sugar-free sweetness to balance out the sour lemon. There’s much debate in the low carb community regarding acceptable, healthy sweeteners.

To stay on the safe side, I recommend using a few drops of liquid stevia in this recipe. However, if you don’t enjoy the flavor of stevia, I have also successfully made these with THIS Keto-friendly sweetener.

Everyone’s body is different. THIS sweetener doesn’t kick me out of ketosis, stall my weight-loss or raise my blood sugar, when I consume it in small amounts – AND it tastes very close to regular sugar.

Lemon Macadamia Fat Bombs; Low-Carb & Keto

Lemon Macadamia Fat Bombs

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Servings: 30 servings



  • In a small sauce pan, over low heat melt coconut oil, coconut cream concentrate and cocoa butter.
  • In your blender, combine melted mixture with the flours, vanilla, stevia, lemon juice/zest and stevia (adjust stevia to taste). Blend for 1+ minutes until well combined.
  • Add shredded coconut and macadamia nuts, pulse a few times to combine and lightly chop.
  • Portion into bitesized balls or press into a silicone mold and freeze until firm. Enjoy frozen or refrigerated.


Use 1 tablespoon of THIS keto-freindly sweetener in place of stevia, if desired.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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  1. 5 stars
    Oh my goodness~ these sound & look fantastic! Thanks for sharing such wondrous things to try =) I’m pretty familiar w/all things coconut, yet have not heard of “coconut cream concentrate” until now. I clicked on the link, but the product was not there, even when I tried typing into the site’s search bar. I will do a broader search for it, just thought you might like to know about the link. =) Thanks again~ Samantha in AZ

      1. 5 stars
        Ahh~ now I get it, it’s another name for coconut butter, or coconut “manna” as some call it. Wonderful the things we learn, & thanks so much for taking the time on that link~ very kind of you. =) I had been buying this, until one day I realized I can make it as easy as I do any other nut butters. Two cups of coconut in the food processor yields one cup of coconut butter/concentrate, & it’s extra delicious when the coconut is first lightly toasted. Thanks again!

  2. Any good ideas about substitution? I do not tolerate almond flour (very bad reaction) and poorly tolerate coconut flour (i know, weird if I can eat coconut oil?!).
    Also by “coconut cream concentrate” do you mean coconut butter or actual coconut cream? I know Tropical Traditions labels their coconut butter as “Coconut Cream Concentrate”

    1. Tracy – it sounds like with the substitutions you are looking for it might be better to just find another recipe <3.

  3. Can the macadamia nuts be roasted or do they need to be raw? I couldn’t find raw macadamia nuts at my local grocery stores.

    1. Roasted will work fine, if they are salted your bombs with have some extra salty-pizzaz — which would be super awesome, that whole salty sweet vibe!

  4. I’m new to the ketogenic diet. Where do you find cocoa butter? Is there a brand you recommend over others? Thanks!

      1. I’m also trying to find the correct cocoa butter and when I click on link in recipe it takes me to a cigar page.??

    1. Luisa – the ingredients listed are what I used in the recipe. You are welcome to use my recipe as inspiration to create your own, modifying the ingredients. but generally speaking YES the ingredients listed are required for my recipes.

  5. I love this recipe…I don’t care for stevia so added powdered Xyla and a splash of sugar free lemon Torani syrup and the flavor is fantastic…put in ice cube trays in freezer and can hardly wait for them to firm up to try!

    1. It calls for coconut oil, not coconut butter. If you are doing keto you may have that available. 🙂

  6. Your photo has attracted me to look into the ingredients . I eat totally everything and these fat bombs are totally on my to do list. 🙂 Thank you and have a pleasant day !

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