Candied Lemon Peel Keto Bombs Recipe

January 18, 2019
by Nicole Gulotta for Thrive Market

These keto bombs explode with flavor in your mouth. (We hope you like citrus!) Sweetened with a sugar alternative, these morsels are the perfect nibble when you have a dessert craving but want to stick to your keto diet.

Candied Lemon Peel Keto Bombs

Yield: 15 keto bombs
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Ingredients

For the candied lemon peels:
2 lemons
¼ cup Swerve granular sweetener, plus more for sprinkling
½ cup water

For the bombs:
8 ounces cream cheese, room temperature
5 tablespoons Artisana Organics Organic Raw Vegan Coconut Butter, melted
3 tablespoons Swerve granular sweetener
Juice of 1 lemon
Candied lemon peels (recipe above)

½ teaspoon Thrive Market Organic Ground Ginger

Thrive Market Organic Shredded Coconut

Instructions

Make the candied lemon peels:
Use a vegetable peeler to remove the yellow skins of the lemons. (Reserve lemon juice for the bombs.) Whisk sweetener and water in a small saucepan and simmer over medium heat until sweetener dissolves, about 2 minutes. Add lemon peels and cook for 15 to 20 minutes, or until liquid reduces by half and the peels are soft. Remove peels and drain them on a towel-lined plate; allow to dry until tacky, then sprinkle with additional sweetener until well coated.

Make the keto bombs:
Add cream cheese, coconut butter, sweetener, lemon juice, candied lemon peels, and ginger to a food processor; process until combined. Use a small ice cream scoop to portion bombs on a sheet tray; freeze 1 to 2 hours, or until firm. Place shredded coconut on a plate. Remove bombs from the freezer and roll them between your palms until smooth, then roll in coconut before serving. Refrigerate in an airtight container for up to 6 days.

Recipe credit: Angela Gaines

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Granular Sugar Replacement

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Organic Raw Vegan Coconut Butter

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Organic Ground Ginger
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Organic Shredded Coconut

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This article is related to: Gluten-Free Recipes, Healthy Snacks, Snacks, Keto Recipes

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