Fat Bombs

Lemon Curd Fat Bombs

Name: Lemon Curd Fat Bombs
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1/2 cup (115g) unsalted butter, softened; 1/2 cup (120g) granulated sweetener; 2 large eggs; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 cup (30g) chopped fresh parsley; 1/2 cup (120g) shredded coconut; 1/4 cup (60g) melted coconut oil; 1/2 teaspoon vanilla extract; 1/4 cup (30g) chopped dark chocolate or chocolate chips

By Nathaniel Thornbury · June 19, 2026 · Fat Bombs

Prep20 min

Cook10 min

Total40 min

Serves12

If you're a fan of lemon desserts, you'll love these lemon curd fat bombs. As a home cook, I've always been drawn to recipes that combine rich flavors with ease of preparation. These bite-sized treats fit the bill, with a short ingredient list and a simple cooking process.

The idea behind these fat bombs is to create a creamy, dreamy lemon curd that's low in carbs and rich in flavor. By using fresh lemons, eggs, and butter, we can create a dessert that's not only delicious but also keto-friendly.

I've experimented with various recipes for lemon curd, but this one is my favorite. It's easy to make, requires minimal ingredients, and can be customized to your taste preferences. Whether you're a fan of tangy lemons or sweet desserts, these fat bombs are sure to please.

One of the best things about these lemon curd fat bombs is that they're perfect for any occasion. Whether you're hosting a dinner party, attending a potluck, or simply want a sweet treat to enjoy at home, these bite-sized desserts are sure to be a hit.

In this recipe, we'll walk through the steps to make these delicious lemon curd fat bombs. From preparing the ingredients to cooking the curd, we'll cover everything you need to know to create these tasty treats.

Why You’ll Love This Recipe

These lemon curd fat bombs are easy to make and require minimal ingredients.
They're perfect for a low-carb keto diet and can be customized to your taste preferences.
The combination of fresh lemons, eggs, and butter creates a beautifully balanced flavor profile.
The fat bombs are bite-sized and perfect for snacking or serving at parties.
They can be made ahead of time and stored in the fridge for up to a week.
The recipe is versatile and can be customized with different flavors and ingredients.

Why This Recipe Works

The key to making these lemon curd fat bombs is to use high-quality ingredients and to cook the curd slowly over low heat. This allows the eggs to cook evenly and the butter to melt smoothly, creating a creamy and smooth texture.

Another important factor is the use of fresh lemons. The acidity of the lemons helps to balance the richness of the butter and eggs, creating a beautifully balanced flavor profile.

By using a combination of granulated sweetener and lemon juice, we can create a dessert that's not only delicious but also low in carbs. This makes these fat bombs perfect for anyone following a keto diet.

Finally, the use of a water bath helps to cook the curd evenly and prevents it from scrambling. This ensures that the fat bombs are creamy and smooth, with a beautiful texture that's sure to impress.

Ingredients You’ll Need

To make these delicious lemon curd fat bombs, you'll need a few simple ingredients. The most important ingredients are fresh lemons, eggs, and butter, which provide the base flavor and texture for the curd.

In addition to these ingredients, you'll also need some granulated sweetener and a pinch of salt. The sweetener helps to balance the acidity of the lemons, while the salt enhances the flavor of the curd.

1/2 cup (115g) unsalted butter, softenedThe butter provides richness and flavor to the curd, so use high-quality unsalted butter for the best results. You can also use salted butter if you prefer a slightly salty flavor.
1/2 cup (120g) granulated sweetenerThe granulated sweetener helps to balance the acidity of the lemons and provides a touch of sweetness to the curd. You can use any type of granulated sweetener you prefer, such as Swerve or Erythritol.
2 large eggsThe eggs provide structure and richness to the curd, so use fresh eggs for the best results. You can also use egg yolks only if you prefer a lighter texture.
2 tablespoons freshly squeezed lemon juiceThe lemon juice provides a bright and citrusy flavor to the curd, so use fresh lemons for the best results. You can also use bottled lemon juice if you prefer, but fresh is always better.
1 teaspoon grated lemon zestThe lemon zest provides a nice texture and flavor contrast to the curd, so use fresh lemons for the best results. You can also use dried lemon zest if you prefer, but fresh is always better.
1/4 teaspoon saltThe salt enhances the flavor of the curd and helps to balance the sweetness of the granulated sweetener. You can use any type of salt you prefer, such as sea salt or kosher salt.
1/4 cup (30g) chopped fresh parsleyThe parsley provides a fresh and herbaceous flavor to the curd, so use fresh parsley for the best results. You can also use dried parsley if you prefer, but fresh is always better.
1/2 cup (120g) shredded coconutThe shredded coconut provides a nice texture and flavor contrast to the curd, so use high-quality shredded coconut for the best results. You can also use chopped nuts or seeds if you prefer.
1/4 cup (60g) melted coconut oilThe melted coconut oil helps to bind the ingredients together and provides a nice texture to the curd. You can use any type of oil you prefer, such as melted butter or ghee.
1/2 teaspoon vanilla extractThe vanilla extract provides a nice flavor and aroma to the curd, so use high-quality vanilla extract for the best results. You can also use almond extract or lemon extract if you prefer.
1/4 cup (30g) chopped dark chocolate or chocolate chipsThe chopped dark chocolate or chocolate chips provide a nice flavor and texture contrast to the curd, so use high-quality chocolate for the best results. You can also use milk chocolate or white chocolate if you prefer.

Equipment You’ll Need

Large heavy saucepan or double boilerHand mixer or whiskMedium bowlMeasuring cups and spoonsInstant-read thermometerSilicone candy molds or mini muffin tin

How to Make Lemon Curd Fat Bombs

1
In a large heavy saucepan or double boiler, melt the butter over low heat, stirring occasionally.
2
Once the butter has melted, add the granulated sweetener and stir until dissolved.
3
In a separate bowl, whisk together the eggs, lemon juice, lemon zest, and salt until well combined.
4
Temper the egg mixture by slowly pouring the warm butter mixture into the eggs, whisking constantly.
5
Return the saucepan to the heat and cook the curd over low heat, stirring constantly, until the mixture reaches 170°F to 180°F on an instant-read thermometer.
6
Remove the saucepan from the heat and stir in the chopped parsley, shredded coconut, and melted coconut oil.
7
Let the curd cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
8
Once the curd has chilled, use a hand mixer or whisk to beat it until smooth and creamy.
9
Melt the chopped dark chocolate or chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
10
Pour the melted chocolate into the curd and mix until well combined.
11
Spoon the curd mixture into silicone candy molds or a mini muffin tin, filling each mold about 3/4 of the way full.
12
Refrigerate the fat bombs for at least 30 minutes to set, then serve chilled.

Expert Tips

Use high-quality ingredients, such as fresh lemons and real butter, for the best flavor and texture.
Don't overcook the curd, as it can become too thick and scrambled.
Temper the egg mixture slowly to prevent the eggs from scrambling.
Use a hand mixer or whisk to beat the curd until smooth and creamy.
Experiment with different flavors, such as adding a pinch of salt or a teaspoon of vanilla extract.
Store the fat bombs in an airtight container in the refrigerator for up to a week.
You can also freeze the fat bombs for up to 2 months, then thaw at room temperature when ready to serve.

Common Mistakes to Avoid

Overcooking the curd, which can cause it to become too thick and scrambled.
Not tempering the egg mixture, which can cause the eggs to scramble.
Using low-quality ingredients, which can affect the flavor and texture of the curd.
Not chilling the curd long enough, which can cause it to be too soft and runny.
Not beating the curd until smooth and creamy, which can cause it to be too thick and chunky.
Not using a hand mixer or whisk to mix the curd, which can cause it to be too dense and heavy.

Variations and Substitutions

Add a pinch of salt to balance the sweetness of the curd.
Use different types of citrus, such as limes or oranges, for a unique flavor.
Add a teaspoon of vanilla extract for a creamy and sweet flavor.
Use chopped nuts or seeds, such as almonds or chia seeds, for added texture and nutrition.
Experiment with different types of chocolate, such as milk chocolate or white chocolate, for a unique flavor.
Add a teaspoon of espresso powder for a mocha flavor.
Use coconut cream or coconut milk for a creamy and rich texture.

What to Serve With Lemon Curd Fat Bombs

These lemon curd fat bombs are perfect for serving as a dessert or snack. You can serve them chilled, straight from the refrigerator, or at room temperature.

They're also great for pairing with other desserts, such as a scoop of ice cream or a slice of cake. You can also use them as a topping for yogurt or oatmeal, or as a filling for cakes and pastries.

Serve the lemon curd fat bombs chilled, straight from the refrigerator.Pair the fat bombs with a scoop of ice cream or a slice of cake.Use the fat bombs as a topping for yogurt or oatmeal.Fill cakes and pastries with the lemon curd for a delicious and unique dessert.

Make-Ahead, Storage, Freezing and Reheating

These lemon curd fat bombs can be stored in an airtight container in the refrigerator for up to a week. You can also freeze them for up to 2 months, then thaw at room temperature when ready to serve.

To freeze, simply place the fat bombs in a single layer on a baking sheet and put them in the freezer. Once frozen, transfer them to a freezer-safe bag or container and store in the freezer.

To thaw, simply leave the fat bombs at room temperature for a few hours, or thaw them in the refrigerator overnight.

Once thawed, you can serve the fat bombs chilled, or let them come to room temperature before serving.

Frequently Asked Questions

What is the best way to store the lemon curd fat bombs?

The best way to store the lemon curd fat bombs is in an airtight container in the refrigerator for up to a week. You can also freeze them for up to 2 months, then thaw at room temperature when ready to serve.

Can I use different types of citrus for the curd?

Yes, you can use different types of citrus, such as limes or oranges, for a unique flavor. Simply substitute the lemon juice and zest with the juice and zest of your preferred citrus fruit.

How do I prevent the curd from becoming too thick and scrambled?

To prevent the curd from becoming too thick and scrambled, make sure to cook it over low heat and stir constantly. You can also temper the egg mixture slowly to prevent the eggs from scrambling.

Can I use coconut cream or coconut milk for a creamy and rich texture?

Yes, you can use coconut cream or coconut milk for a creamy and rich texture. Simply substitute the heavy cream or half-and-half with the coconut cream or coconut milk.

How do I thaw the frozen fat bombs?

To thaw the frozen fat bombs, simply leave them at room temperature for a few hours, or thaw them in the refrigerator overnight.

Can I use chopped nuts or seeds for added texture and nutrition?

Yes, you can use chopped nuts or seeds, such as almonds or chia seeds, for added texture and nutrition. Simply stir them into the curd before spooning it into the molds.

How do I prevent the fat bombs from becoming too soft and runny?

To prevent the fat bombs from becoming too soft and runny, make sure to chill them in the refrigerator for at least 30 minutes before serving. You can also freeze them for up to 2 months, then thaw at room temperature when ready to serve.

Can I use different types of chocolate for a unique flavor?

Yes, you can use different types of chocolate, such as milk chocolate or white chocolate, for a unique flavor. Simply melt the chocolate and mix it into the curd before spooning it into the molds.

The Full Recipe

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