These raspberry cheesecake fat bombs are the keto equivalent to raspberry cheesecake! Only but guilt-free, of course!
We think it is safe to admit that everyone loves cheesecake!
So why not make these super easy, light, and creamy fat bombs for an easy snack?
This recipe keeps the great taste of raspberry cheesecake but without all the carbs and sugars. It only requires few ingredients, and it can be done quickly and easily.
The first step in this recipe is to puree the raspberries. Although fresh raspberries can be used, we prefer frozen as it is richer in nutrients than the fresh ones. Raspberries are harvested at peak ripeness and frozen right away, packing more nutrients in. Plus, it is available all year round!
For a smooth result, we recommend pureeing the raspberries very well in a blender. Adding butter to the recipe will ensure the fat bombs will hold shape, but for flavor, we recommend adding coconut oil too. For creaminess, full-fat cream cheese works wonders.
Although this recipe features the hand mixer technique, a kitchen robot can be also used. Just blend all ingredients together until desired smoothness and you’re done.
The fat bombs can be stored in the fridge for up to 5 days, or in the freezer for 2-3 months, which makes it great for meal prepping.
–HOW TO–
Start by pureeing the raspberries in a blender; set aside;
In a mixing bowl using a hand mixer, beat butter until pale in color and fluffy;
Add the coconut oil and mix until incorporated;
Using a spatula, fold in the cream cheese, raspberry purée, and erythritol;
Cover the bowl and chill in the fridge for 30 minutes;
Using a small cookie scoop, scoop dough into small balls and serve.
Keto Raspberry Cheesecake Fat Bombs
Equipment
- blender
- cookie scoop
- Hand Mixer
- bowl
- spatula
Ingredients
- 1/2 cup frozen raspberries or fresh raspberries
- 1 stick butter (softened) 113 grams
- 2 tbsp coconut oil
- 1/2 brick full fat cream cheese (room temperature) 4 oz/113 grams
- 2 tbsp erythritol
Instructions
- Start by pureeing the raspberries in a blender; set aside;
- In a mixing bowl using a hand mixer, beat butter until pale in color and fluffy;
- Add the coconut oil and mix until incorporated;
- Using a spatula, fold in the cream cheese, raspberry purée, and erythritol
- Cover the bowl and chill in the fridge for 30 minutes;
- Using a small cookie scoop, scoop dough into small balls and serve.
