Description
These Raspberry Cheesecake Keto Fat Bombs are a delicious and satisfying treat, perfect for a low-carb, high-fat diet.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup coconut oil, melted
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine softened cream cheese, melted coconut oil, erythritol, vanilla extract, and salt. Beat until smooth.
- Gently fold in the fresh raspberries.
- Pour the mixture into silicone molds or a lined baking dish.
- Freeze until solid, about 2 hours.
- Remove from the molds and store in the fridge or freezer.
Notes
- These fat bombs can be kept in the freezer for up to a month.
- Adjust sweetness to taste based on your preference for the keto sweetener.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg