To prepare for the recipe, you can zest the lemon and juice the lemon. Use a lemon juicer to keep the lemon seeds out of the juice. If seeds drop into the juice, you can strain it.

In a mixing bowl, add all the ingredients - shredded coconut, almond flour, chia seed, canned coconut milk, stevia, monk fruit, coconut oil, lemon juice, lemon zest, and salt.

Mix everything together until everything is incorporated and mixed together.

If you want to ensure a great mixture, you can use a food processor to combine the ingredients.

Use your hands or a scooper to form 1 tbsp size balls and place on a lined baking sheet.

If the mixture is too dry, add 1 extra tbsp of coconut oil.

Preheat the oven to 250 degrees F.

Then, bake for 30 minutes.

Take the fat bombs out and allow them to cool completely.

Finally, transfer the fat bombs to a container. Place them in the refrigerator to chill for about 30 minutes before serving.