Raspberry White Chocolate Keto Fat Bombs Recipes

WHITE CHOCOLATE RASPBERRY FAT BOMBS

White Chocolate Raspberry Fat Bombs image

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

Ingredients

1/2 cup coconut oil
2 ounces cacao butter
1/2 cup freeze-dried raspberries
1/4 cup powdered erythritol sweetener (like Swerve)

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

Black and White Keto Fat Bombs image

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

Ingredients

2 cups slivered almonds
1 cup virgin or extra-virgin coconut oil
1 to 2 tablespoons of your favorite low-carb powdered sweetener
2 teaspoons sugar-free vanilla extract
1 teaspoon orange zest
Small pinch kosher salt
2 tablespoons unsweetened cocoa powder

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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