raspberry cheesecake fat bombs

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

  • Servings: 9
  • Difficulty: easy
  • Print

what you’ll need:

microwave-safe bowl
spatula or hand-blender
freezer-safe mold


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)
9g fat
1g protein
93 calories

One thought on “raspberry cheesecake fat bombs

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