Raspberry Keto Fat Bombs – So Damn Tasty!

These Raspberry Keto Fat Bombs are little love hearts of healthy fats.  They tasty as and so damn easy to whip up and keep in the freezer for that little tasty snack.

These keto fat bombs were created from another I was working on at the time.  When I was making the vanilla slices the topping I created was so tasty that when tested I was told by a tester that they were eating by the spoonful.

Seeing it was essentially a fat laden buttercream I decided to pop some into moulds with a few changes into these beautiful fat bombs.

RASPBERRY KETO FAT BOMB INGREDIENTS

I guess you would say this is kind of like a keto buttercream recipe, but better. Keto fat bomb ingredients are easily sourced. You may even have everything you need in your fridge and pantry right now.

• 25 g sweetener of choice
• 50 g raspberries – use any berries of choice and frozen is fine too
• 1 tsp vanilla
• 100 g butter – I just use salted as it tastes so much better in my opinion.
• 100 g cream cheese 

HOW TO MAKE KETO FAT BOMBS

Our raspberry keto fat bombs are super simple to make. You do not need any fancy equipment. Yeah yeah, I have added a Thermomix fat bomb recipe option but that is just because I actually have one. You could make these even in a bowl with some gloved hands. They are just that easy!

CONVENTIONAL METHOD

• Heat raspberries in microwave for 30 seconds. Push through a sieve into a food processor or large bowl.
• Add remaining ingredients to the food processor and mix in short bursts until mixture is smooth. Pipe or spoon mixture into silicone moulds and freeze to set. Keep in a ziplock bag in the freezer as they will soften too much in the fridge.

THERMOMIX® METHOD

• Place sweetener into mixer bowl and mix 10 seconds / speed 10. Scrape down sides of bowl
• Heat raspberries in a microwave for 30 seconds.
• Push raspberries through a sieve and add to sweetener along with butter and cream cheese. Mix 20 seconds / speed 5. Scrape and repeat. Keep in a ziplock bag in the freezer as they will soften too much in the fridge.

Notes

Store the fat bombs in the freezer to keep firm. Powdered sweetener can be purchased through various low carb retailers. Alternatively mill in a high speed food processor or Thermomix.

Any berries can be used in this recipe.

If silicone moulds are larger just calculate the carbs by the serving size ratio.

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Raspberry Keto Fat Bombs

Little hearts of healthy fat goodness that you will truly love

5 from 4 votes!

Cook ModePrevent your screen from going dark

Prep Time: 2 minutes mins

Cook Time: 1 minute min

Total Time: 3 minutes mins

Course: Dessert Snack

Cuisine: Australian Keto

Recipe Category: Low Carb

Calories: 37kcal

Author: Megan Ellam

Servings: 30 serves (2 hearts)

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Ingredients 

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• ▢ 50 g (0.5 cups) raspberries
• ▢ 25 g (1.5 tbsp) powdered sweetener of choice
• ▢ 1 tsp (1 tsp) vanilla
• ▢ 100 g (3.5 oz) butter cubed
• ▢ 100 g (3.5 oz) cream cheese cubed

Instructions

CONVENTIONAL METHOD

• Heat raspberries in microwave for 30 seconds. Push through a sieve into a food processor or large bowl.
• Add remaining ingredients to the food processor and mix in short bursts until mixture is smooth. Pipe or spoon mixture into silicone moulds and freeze to set. Keep in a ziplock bag in the freezer as they will soften too much in the fridge.

THERMOMIX® METHOD

• Place sweetener into mixer bowl and mix 10 seconds / speed 10. Scrape down sides of bowl
• Heat raspberries in a microwave for 30 seconds.
• Push raspberries through a sieve and add to sweetener along with butter and cream cheese. Mix 20 seconds / speed 5. Scrape and repeat. Keep in a ziplock bag in the freezer as they will soften too much in the fridge.

Notes

Store in the freezer to keep firm.

Powdered sweetener can be purchased through various low carb retailers. Alternatively mill in a high speed food processor or Thermomix.

Any berries can be used in this recipe.

If silicone moulds are larger just calculate the carbs by the serving size ratio.

Your Own Notes

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Nutrition

Serving: 1serve (2 hearts) | Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 0g

Tried this recipe?Mention @meganellam or tag #madcreations!

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