Lemon Bombs (Keto, Vegan, Paleo)

Lemon Bombs are a tart and sweet melt-in-your mouth delight. With just 6 simple ingredients stirred together, it doesn’t get much easier or tastier than this. You’d never guess they’re low-carb (Dairy-Free, Keto, Vegan, Paleo)

SIMPLY THE BEST

As someone who makes desserts for a living, I can tell you I have tasted a LOT of sweets in my day, haha. (Best job ever, right?!)

But BELIEVE ME when I tell you these are literally one of THE BEST things I have ever tasted in my ENTIRE life.

I am not exaggerating. Yes, I’m in LOVE with cheesecakes and I’ll eat them til the day I die, but Oh. MY. WORD. These Lemon Bombs are SO GOOD.

They’re SOOO creamy, silky, smooth almost like lemon FUDGE. But better than fudge, imo because they don’t make you feel sick like you just ate a box of sugar after one bite. They’re just the right balance of sweet and tangy and SO LUSCIOUS.

Forget every other recipe I’ve posted and MAKE THESE. Like NOW. Run to your kitchen and whip up a batch (OR TWO). That’s a decision you won’t regret. 

THE SWEET 6

These bites of bliss have FOUR main ingredients – plus a splash of vanilla and a dash of salt. SIX simple, real-food ingredients you probably already have in your pantry.

1. Almond butter
2. Coconut Oil
3. Stevia Drops
4. Lemon (zest + juice)
5. Vanilla
6. Salt

I used SweetLeaf Vanilla Creme Stevia Drops here, which are delicious and perfect for making this small-batch recipe, since 5 drops is all you need.

If you wanted to use pure stevia powder, you’d probably only need like the tiniest PINCH ever,… a breath lol.

As for other sweeteners, such as Swerve or even a type of sugar, I haven’t personally used those, so I can’t say for sure, but one thing I can say is you would need to use POWDERED sweetener so it’s not GRITTY.

Don’t have any powdered sweetener?? NO WORRIES – Just put it into a small blender for about 15 seconds to make your own powdered sweetener. One of my favorite hacks. 🙂

NOTHIN’ SPECIAL

One of the best parts of this recipe– you *don’t* need any special equipment or fancy ingredients to make these. Just an old fashioned spoon and bowl. Hooray! 🙂

I used a glass measuring cup to stir together all my ingredients. It has a pouring spout on one side, so that really helps in not making a big ol’ mess when you’re filling your molds.

Yes, I DO recommend you find a silicone mold. It makes portioning easier (and they’re just so much more FUN to eat :D) I found mine at TJ Maxx, but Amazon has TONS. Check them out here.

I love the cute little shapes you can make and how much easier they are to remove in silicone. I’m not sure if a regular ice cube tray would work — it might get stuck, so beware of that.

THE (Lemon) BOMB DOT COM

Ok so not only are these like CRAZY delicious, but they are CRAZY low carb, too!!! All they keto-ers REJOICE. These babies have ONE GRAM net carbs!!! 

1 little gram! Can you even believe it?! Best news I’ve heard all day 🙂

And ONE lemon bomb totally satisfies me. That BUTTERY goodness just melts in your mouth. Mmmm. So rich without being TOO rich.

For those of you wondering about the macros, according to MyFitnessPal, I got 124 cal, 13g fat. 2g carbs – 1g fiber = 1g net carbs, 2g protein. That’s calculated on 7 pieces. (This makes a small batch but it’s easily doubled!)

Want MORE bomb recipes? Check out these Caramels, Chocolate Espresso Bombs, and Reese’s Freezer Fudge. Three of my personal favorites!

If you try a recipe, be sure to tag me on Instagram and leave a comment on the blog. I’d love to hear what you think 🙂

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Lemon Bombs

Silky fudge-like treats, without the dairy or sugar! Your taste buds won't believe these are low-carb.

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Print Pin Rate

Prep Time: 2 minutes

Total Time: 32 minutes

Servings: 7 servings

Author: Emily

Ingredients

• 1/4 cup natural almond butter
• 1/4 cup coconut oil - melted
• 2 tsp lemon juice
• Zest of 1 large lemon
• Splash of vanilla extract
• Dash of pink salt
• 5 drops stevia - to taste

Instructions

• Whisk together all ingredients in a mixing bowl. Taste and adjust for sweetness.
• Pour into 1 Tbs or bite-size silicone molds. Stir each well with a toothpick to release air bubbles.
• Freeze for about 30 minutes until set, then refrigerate.
• If frozen, let sit at room temp for a few minutes. ENJOY!

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

I used a silicone mold from TJ Maxx, but there are similar ones on Amazon: here

Nutiva coconut oil: here on Amazon

Stevia Drops here on Amazon

Pink Salt: here on Amazon

Mexican Vanilla: here on Amazon

Natural Almond Butter - look for a brand with no added sugar! I recommend using store-bought, such as Justin's for this recipe, to make sure it's super smooth.

To store: Must be kept chilled (melts in warm temps). Keep refrigerated in an airtight container for 2-3 weeks, or frozen for 2-3 months. If frozen, set out at room temp for a few minutes to soften.

Macros: calories 124 Fat 13 g Carbohydrate 2 g Fiber 1 g Net Carbs 1 g Protein 2 g

Tried this recipe?Tag @emily.likes.food #prettypies!