Raspberry White Chocolate Keto Fat Bombs Recipes

WHITE CHOCOLATE RASPBERRY FAT BOMBS

Steps:

• Line a 12-cup muffin pan with paper liners. Or use a silicone muffin pan.
• Heat the coconut oil and cacao butter in a small saucepan over low heat until completely melted. Remove the pan from the heat.
• Grind the freeze-dried raspberries in a food processor, blender, or a coffee grinder.
• Add the pulverized berries and sweetener to the saucepan. Stir until the sweetener is mostly dissolved.
• Divide the mixture among the muffin cups. The raspberry powder will sink to the bottom -- no worries. Just keep the mixture stirred as you pour them into each mold so each one has some of the raspberry powder.
• Chill for an hour or until firm. They'll keep in the refrigerator for several weeks. (My guess is that they won't last that long before they're all eaten.)

NO BAKE CHOCOLATE RASPBERRY FAT BOMBS

Steps:

• In a high-speed blender or food processor, combine your unsweetened coconut, dried raspberries, and granulated sweetener and blend until combined.
• Transfer to a large mixing bowl. Add your chilled coconut cream (only the cream layer- Not the liquid!) and melted coconut oil and mix until well combined.
• Transfer to a lined baking tray (8 x 8 inch for thicker bars, loaf pan for ultra thick bars and 10 x 10-inch pan for thinner bars). Press into place and refrigerate until firm.
• Once firm, cut into squares or bars and set aside. Melt your chocolate chips of choice and moving quickly, dip each bar into the melted chocolate until coated. Once all bars are coated, refrigerate until firm.

RASPBERRY WHITE CHOCOLATE KETO FAT BOMBS

Steps:

• Line a muffin pan with paper liners.
• Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
• Refrigerate until set, 3 to 4 hours.

26 KETO FAT BOMB RECIPES

Steps:

• Pick a delicious keto fat bomb recipe.
• Grab the high-fat ingredients.
• Enjoy a tasty satisfying fat bomb snack!

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!

WHITE CHOCOLATE PEANUT BUTTER FAT BOMBS

Steps:

• In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
• Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
• Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
• Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.