Lemon Curd Fat Bombs

those lemon curd fat bombs had been essentially made using my sugar-unfastened lemon curd recipe with a few gelatin added. That’s it! they are incredible smooth to make and you can use a silicone mold to make cute shapes which are transportable so that you can simply snatch and snack or snatch and pass. I save mine in a storage bag in my fridge and use them when I want a snack or more fat. they're additionally a dessert so in case you want something sweet after dinner, these are perfect!

Ingredients

• 5 egg yolks
• ½ cup lemon juice
• 2 tbsp granulated erythritol
• ¾ tsp liquid stevia
• Dash of salt
• 1 stick (8 tbsps) of butter
• 2 tbsp beef gelatin

instructions

1. Crack your eggs and separate the whites from the yolks, vicinity the whites apart for a specific recipe.
2. In a medium saucepan (don’t turn warmth on yet), add the egg yolks, lemon juice, erythritol and stevia (or simply stevia), and salt. Whisk till mixed.
3. activate a burner to medium heat, upload your butter and let it take a seat and melt at the same time as slowly stirring the aggregate. (you could chop your butter up so it melts faster).
4. as soon as your butter is melted, start whisking vigorously until the combination has thickened extensively.
5. once thickened, continue whisking while including inside the beef gelatin slowly. once the whole thing is mixed in and the lemon curd is thickened, take it off the heat and right now pour right into a silicone mold. (you could additionally pour right into a baking dish and cut them out later)
6. relax in the refrigerator for at the least an hour, or to speed it up kick back in the freezer for half-hour and then transfer to a plastic garage bag and save inside the fridge for a quick dessert/snack. they are not top saved in the freezer.
7. revel in!