Keto Raspberry Cheesecake Fat Bombs

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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

Servings fat bombs

Calories 178kcal

Author Jo Harding

Ingredients

50 grams coconut butter or (1.7 ounces)
¼ cup coconut oil (55g)
1 teaspoon vanilla extract sugar-free
1.5 tablespoon Swerve confectioners
½ cup cream cheese (120g)
⅓ cup raspberries (41g)

Instructions

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.

Notes

Net Carbs 1g

Nutrition