When I started playing around with fat bomb recipes, I knew my go-to would have something to do with raspberries and give me a cheesecake feel. my favorite way to eat these fat bombs is to top them off with a little bit of whipped cream. hope you like them!
keto raspberry cheesecake fat bombs
what you’ll need:
spatula or hand-blender
1/4 cup raspberries
1/2 cup cream cheese
4 tbsp butter
1 tbsp sweetener (stevia/monk fruit)
1/5 tsp vanilla extract
add the butter & cream cheese to a microwave safe bowl and stir.
melt in the microwave for 30 seconds. mix well.
add in the remaining ingredients and mix or blend until smooth.
pour the mix into your mold. I use a silicone mold with 2 oz servings. this recipe makes about 18 oz.
stick the mold in the freezer and enjoy in about an hour!
keep frozen for best results.
nutrition facts per bomb:
1g net carbs (2g total carbs)