Here’s a delicious recipe for Keto Raspberry Cream Cheese Fat Bombs — a delightful, low-carb treat perfect for satisfying your sweet cravings while keeping your keto goals on track!
Servings: 12 fat bombs
Prep Time: 15 minutes
Chill Time: 1 hour
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsweetened almond butter or peanut butter
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend Ingredients: In a mixing bowl, combine the softened cream cheese, almond butter, erythritol, vanilla extract, and salt. Use a hand mixer or a whisk to blend until smooth and creamy.
- Fold in Raspberries: Gently fold the raspberries into the cream cheese mixture, being careful not to mash them too much.
- Shape the Fat Bombs: Line a muffin tin with paper liners or use a silicone mold. Spoon the mixture into each cavity, filling them about three-quarters full.
- Chill: Place the muffin tin or mold in the freezer for about 1 hour or until the fat bombs are firm.
- Serve: Once set, remove the fat bombs from the mold or liners. Store any leftovers in an airtight container in the refrigerator or freezer.
Nutritional Information (per serving)
- Calories: 95 kcal
- Protein: 3g
- Fat: 8g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
These Keto Raspberry Cream Cheese Fat Bombs are not only easy to make but also provide a delicious way to add healthy fats to your diet while indulging in a sweet treat!
