Raspberry lime cheesecake fat bombs

• Vegetarian
• Gluten free

• Produce

  • 1 Lime, Zest of
  • 1/2 Lime, Juice of
  • 1/4 cup Raspberries, fresh

• Condiments

  • 8 drops Liquid stevia

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Cream cheese

Found on thebakingfairy.net

Description

Ingredients

• ¼ cup melted coconut oil
• 4 tbsp unsalted butter
• 4 oz cream cheese
• Zest of 1 lime
• Juice of ½ a lime
• about 8 drops liquid Stevia {or ~2 tsp granulated stevia}
• ¼ cup fresh raspberries

Directions

• In a microwave safe bowl, combine the butter and cream cheese, and microwave in 30-second intervals until the mixture is smooth and creamy but not totally melted.
• Whisk the mixture until well-incorporated, then pour in the coconut oil and whisk vigorously.
• Add in the stevia, lime juice, and lime zest, and mix everything together.
• Finally, add in the fresh raspberries, and crush them lightly as you whisk them in.
• Grab a silicone mold or a mini-muffin tin with liners, and divide the mixture evenly. I was able to get about 16 fat bombs with this recipe!
• Place in the freezer until frozen solid {at least 1-2 hrs}, then you can remove from the mold. Store in the freezer or they will melt!