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Keto Raspberry Cheesecake Fat Bombs

Fat bomb lovers… have I got a treat for you today! These Raspberry Swirl Cheesecake Swirl Fat Bomb Cups are the best thing to help boost your healthy fats intake, plus a deli-cious keto treat all in one.
Prep Time 15 minutes
Servings 7 fat bombs
Calories 178kcal
Author Jo Harding



  • Place the coconut butter and coconut oil in a heatproof bowl and melt using the bain marie method. (Place the bowl over a pan filled with 1 inch of water and simmer on a medium heat until melted.)
  • Remove the bowl from heat (allow to cool for about 5 minutes) and add the vanilla extract, Swerve and cream cheese. Mix using a hand whisk until combined.
  • Process the raspberries using an immersion blender (or a high speed blender but you’ll need to use a lot more raspberries to get the volume to process. If doing this, store the remainder in the fridge for another recipe.) Strain the raspberries through a muslin cloth, or fine sieve, to get the juice. Discard the seeds.
  • Fill 7 silicone candy molds, mini muffin cups or larger muffin cups (for thinner ones) with about 1 tablespoon of the coconut mix. I used regular silicone muffin cups.
  • Using a pipette, drop in some raspberry juice and option to swirl with a toothpick. Add another 1 tablespoon of coconut mix on top. Option to top with few more drops of raspberry. Smooth the top with the back of a spoon so it swirls a bit.
  • Place in the freezer for 1 - 2 hours, or until full set. Option to serve with a little more raspberry juice if you have some left over.
  • Store these in the freezer, and allow them to soften slightly to room temperature before eating, or enjoy as frozen fat bombs. Freeze in an airtight Tupperware for 1 - 2 months.


Net Carbs 1g


Serving: 1fat bomb | Calories: 178kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg