Raspberry White Chocolate Keto Fat Bombs Recipes
WHITE CHOCOLATE RASPBERRY FAT BOMBS
Freeze-dried raspberries give these fat bombs such a burst of berry flavor and sweetness! You'll love this creamy truffle-like combination.
Provided by Natalie Perry
Categories Appetizers, Snacks, & Beverages
Time 1h5m
Number Of Ingredients 4
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.)
BLACK AND WHITE KETO FAT BOMBS
This snack is packed with filling fat and has the texture of cold and creamy fudge with only 1 gram of sugar per serving. Pair it with a keto-friendly shake for a boost of protein.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Line a 12-cup mini muffin tin with mini liners.
- Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder.
- Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times.
- Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days.
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- In a small saucepan on medium-high heat combine the raspberries, sugar substitute, and water.
- As the mixture begins to boil, use a silicone spatula to smash the raspberries. Once boiling, reduce to low heat and allow to simmer for 3 to 5 minutes. Be sure to mix occasionally to avoid burning and sticking.
- In a small microwave-safe bowl, melt the sugar-free white chocolate and coconut oil for 30 seconds in the microwave. ( alternatively, you can melt over a double boiler).
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