Keto Raspberry Cheesecake Fat Bombs

In a mixing bowl, combine the softened cream cheese and softened unsalted butter. Mix until well combined and smooth.

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.

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.

Add the raspberry puree to the cream cheese mixture and stir until the mixture turns pink and is evenly combined.

Line a mini muffin tin or silicone mold with parchment paper liners.

Spoon the raspberry cheesecake mixture into the mini muffin tin or silicone mold, filling each cavity.

Place the fat bombs in the freezer and let them set for at least 2-3 hours or until they are firm.

Once set, remove the fat bombs from the mold and transfer them to an airtight container.

Keep the Raspberry Cheesecake Fat Bombs in the freezer until you're ready to enjoy them.