Candied Lemon Peel Keto Bombs
Yield: 15 keto bombs
Active Time: 30 minutes
Total Time: 3 hours and 30 minutes
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
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.
