Savour these Keto Raspberry Cheesecake Fat Bombs as a delightful and guilt-free treat. Embrace the sweetness of life while staying true to your keto lifestyle.
Keto Raspberry Cheesecake Fat Bombs
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
3
Calories
60
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup fresh or frozen raspberries
- 1-2 tablespoons powdered erythritol (adjust to taste)
- 1/2 teaspoon pure vanilla extract
Instructions
- 1. In a mixing bowl, combine the softened cream cheese and softened unsalted butter. Mix until well combined and smooth.
- 2. Add the powdered erythritol and pure vanilla extract to the cream cheese mixture. Adjust the sweetness to your taste by adding more or less erythritol.
- 3. In a separate bowl, mash the raspberries using a fork or blend them briefly to create a puree. If using frozen raspberries, make sure they are thawed.
- 4. Add the raspberry puree to the cream cheese mixture and stir until the mixture turns pink and is evenly combined.
- 5. Line a mini muffin tin or silicone mold with parchment paper liners.
- 6. Spoon the raspberry cheesecake mixture into the mini muffin tin or silicone mold, filling each cavity.
- 7. Place the fat bombs in the freezer and let them set for at least 2-3 hours or until they are firm.
- 8. Once set, remove the fat bombs from the mold and transfer them to an airtight container.
- 9. Keep the Raspberry Cheesecake Fat Bombs in the freezer until you're ready to enjoy them.
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