Key Lime Fat Bombs Recipe

Ingredients

• ½ cup Key lime juice
• 2 teaspoons grass-fed powdered gelatin
• 1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 4 large eggs
• ½ cup (1 stick) unsalted butter (or coconut oil for dairy-free)
• 1 tablespoon grated lime zest, for garnish (optional)

• Silicone truffle mold with large cavities about 1¼ inches in diameter (optional)

1. Have on hand a silicone truffle mold with 24 large cavities, or line a rimmed baking sheet with parchment paper.
2. Put the lime juice in a small bowl. Sift the gelatin into the lime juice to soften for a minute.
3. In a medium-sized heavy-bottomed saucepan, whisk together the sweetener, eggs, and lime juice mixture. Add the butter and set over medium heat.
4. Once the butter has melted, whisk constantly until the mixture thickens and thickly coats the back of a spoon, about 10 minutes. Do not allow the mixture to come to a boil.
5. Pour the mixture through a fine-mesh strainer into a medium-sized bowl. Pour the warm curd into truffle molds or dollop 2 tablespoons of the curd onto the lined baking sheet, spacing them about ½ inch apart. Top with the lime zest, if desired.
6. Place in the freezer until set, about 30 minutes. To unmold the bites from the truffle mold, bend one end of each mold to pop out each fat bomb.
7. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.