Nutty Ginger Lemon Coconut Bark (Keto Fat Bomb)

Servings: 8

Nutritional info for one serving: 1g net carbs, 25g fat, 3g protein, and 252 calories. Contains 4.5g sugar alcohols, so indulge rarely and wisely.


  • 3/4 c coconut oil, melted

  • 1/2 c roasted almonds, chopped

  • 1 T Hemp seed hearts

  • 1 T flax seeds

  • 2 T confectioners-style erythritol (or other keto-friendly sweetener)

  • 2 t ginger powder

  • 1 t cinnamon

  • 1/4 t lemon extract

  • Pinch sea salt

  • 1 t fennel seeds


  1. Using a metal pie tin, evenly distribute the roasted almonds, flax seeds, hemp seed hearts, and fennel seeds on the bottom.

  2. Melt the coconut oil in the microwave and add to a blender.

  3. Add the erythritol, ginger powder, cinnamon, lemon extract, and salt to the coconut oil and blend on high.

  4. Pour the coconut mixture over the nut and seed mixture in the pie tin, distributing evenly.

  5. Put in the freezer for 1-2 hours.

  6. Once hard, remove from freezer, break apart, and store in your fridge in an air-tight container. Will last several weeks.

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