Raspberry Cheesecake Fat Bombs

• Produce

  • 1 cup Raspberries, frozen

• Canned Goods

  • 250 g Mascarpone or full-fat cream cheese or creamed coconut milk

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 cup Coconut flour
  • 80 g Dark chocolate - 85% cocoa solids
  • 1 tsp Vanilla extract, sugar-free

• Oils & Vinegars

  • 40 g Cacao butter or extra virgin coconut oil

• Other

  • 2 tbsp Erythritol or swerve, powdered (20 g/ 0.7 oz or other healthy low-carb sweetener from this list

Found on ketodietapp.com

Description

Directions

• Place the mascarpone, Erythritol, frozen raspberries, ...
• ... and vanilla into a food processor and pulse until smooth and creamy.
• Add the almond and coconut flour and pulse again just to mix it up. Spoon about 2 tablespoons (about 1 oz) of the mixture into ice tray (I used this Ball Shaped Lollypop Tray which is great for making fat bomb shapes). Place in the freezer for 45-60 minutes. I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs.
• Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
• Remove the mixture from the freezer. To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork. Pick up one fat bomb at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the fat bomb until well-coated. Keep turning until the chocolate is solidified. Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.
• Store in the fridge for up to a week or freeze for up to 3 months.

Nutrition