Description
Deliciously rich and satisfying fat bombs made with raspberry and cheesecake flavors, perfect for a keto lifestyle.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsweetened almond butter
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- In a mixing bowl, combine the softened cream cheese, almond butter, and melted coconut oil.
- Add the erythritol and vanilla extract, mixing until smooth.
- Gently fold in the raspberries, being careful not to break them too much.
- Pour the mixture into silicone molds and freeze for 2-3 hours until firm.
- Remove from molds and enjoy as a keto snack!
Notes
- Store in an airtight container in the freezer for up to a month.
- For added flavor, consider mixing in some lemon zest.
- These fat bombs are great for satisfying sweet cravings without sugar.
- Prep Time: 15 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg