Description
Delicious Raspberry Cheesecake Keto Fat Bombs that are high in fat and contain no sugar, perfect for guilt-free indulgence.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsweetened almond butter
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1/2 cup fresh raspberries (plus extra for garnish)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup unsweetened shredded coconut (optional)
Instructions
- In a mixing bowl, combine the softened cream cheese, almond butter, powdered erythritol, vanilla extract, salt, and lemon juice. Beat with an electric mixer until smooth and creamy.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- If using, fold in the shredded coconut until evenly distributed.
- Line a mini muffin tin with paper liners or grease it lightly.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Place the tin in the freezer for about 1-2 hours, or until the fat bombs are firm.
- Once set, remove the fat bombs from the tin and garnish with extra raspberries if desired. Store in an airtight container in the refrigerator or freezer.
Notes
- For a chocolate twist, add 2 tablespoons of unsweetened cocoa powder to the mixture.
- Substitute the raspberries with other berries like blueberries or strawberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry Cheesecake Keto Fat Bombs, High-Fat, No Sugar