Servings: 12

2 cups heavy whipping cream 2 cups heavy whipping cream
 
2 tbsp finely zested lemon peel 2 tbsp finely zested lemon peel
 
3 tsp lemon juice 3 tsp lemon juice
 
3 - 4 tbsp Swerve Confectioners (to taste) 3 to 4 tbsp Swerve Confectioners (to taste)
 
2 tbsp finely zested lemon peel for garnishing (optional) 2 tbsp finely zested lemon peel for garnishing (optional)

Place all ingredients in a medium bowl.
Using an electric mixer mix till soft peaks form
Put cupcake liners into a muffin tin, then set aside.
Using a plastic baggie or icing bag carefully pipe mixture into the cupcake liners.
If desired, sprinkle extra lemon zest on top.
Place Lemon Fat Bombs into the freezer. Once frozen place into a sealed container and store in the freezer.

NUTRITION: CAL: 137 CARB: 1G  NUTRITION: CAL: 137 CARB: 1G