Raspberry Cheesecake Fat Bombs Recipes

RASPBERRY CHEESECAKE FAT BOMBS

Steps:

• Begin by spraying a mini muffin tin or silicone egg pan (which is what we used!) with coconut oil spray. Set aside.
• Next, add all ingredients for the fat bombs into a small blender or food processor and blend until smooth.
• Scoop 2 tablespoons of the cream cheese mixture into each muffin tin and repeat until there is no cream cheese mixture left.
• Place in the freezer for at least 45 minutes.
• Remove from the freezer and let sit for 2-3 minutes and then pop the raspberry cheesecake fat bombs out of the muffin tin and eat immediately or store in the freezer for later!

KETO RASPBERRY CHEESECAKE FAT BOMBS

Steps:

• Keto Raspberry Cheesecake Fat Bombs Instructions:
• Add the raspberries into a non-sticking pot and let them simmer on low to medium heat for approx. 10-15 minutes until most of the liquid has evaporated and you're left with a dark red raspberry "paste". The consistency should be comparable to raspberry jam. The cooking will leave you with a much richer taste and a creamier consistency as opposed to a more "watery" consistency if you would use fresh/ uncooked raspberries.
• Mix the cream cheese, butter and powdered erythritol with a hand blender until pale and fluffy.
• Add the raspberry paste as well and mix again until fully combined. The mixing process with the hand blender as opposed to mixing by hand will leave you with a much creamier consistency, even when the fat bombs are frozen because more air is added to the mix.
• Add the raspberry cheesecake mix into a suitable fat bomb mold, for example, silicone molds for candy making. I usually use silicone molds because they make it very easy to pop the finished fat bombs out, but you could even use ice cube trays for the fat bombs. It'll just be a bit more difficult to get the fat bombs out of the ice tray but both will work!
• Freeze until completely solid. The time until the fat bombs are frozen highly depends on what mold you're using and how big your fat bombs are. It may take anywhere between 3-6 hours.
• After the fat bombs are frozen, pop them out of their mold and enjoy! I usually take the fat bombs out of the freezer approx. 10 minutes before I plan on eating them because they will have slightly melted and will taste much creamier than straight out of the freezer. ????
• Store in your freezer in an air-tight container. Even though you can theoretically keep these little guys in your freezer for a very long time, I still recommend to consume them within 2-3 weeks. (They probably won't last longer anyway. ????) In my experience, if fat bombs are stored in the freezer for a very long time, they tend to build up a lot of ice crystals inside of them and the taste will become a bit dull. But it could also be that my freezer is a bit weird or I don't store them optimally - I'd say just try it out but maybe keep my experience in mind. *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. Thank you for supporting my site! **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)