Raspberry Chocolate Cheesecake Fat Bomb

This is another keto-friendly recipe that’s a part of our cream cheese fat bomb series. These homemade chocolate raspberry cheesecake fat bombs are just beautiful and really delicious. This is an easy low carb keto recipe that doesn’t have any sugar in it. These healthy keto chocolate raspberry cheesecake fat bombs are very rich and even taste a little bit like a jelly-filled donut. These chocolate raspberry cheesecake fat bombs have a very strong bright berry flavor, and I think you’re going to love them. 

Remember, if you're on healthy keto, to have just one chocolate raspberry cheesecake fat bomb after a meal to help you stay full for longer. This is a perfect little keto dessert—not a snack.  Raspberry Chocolate Cheesecake Fat Bomb Recipe:

Ingredients: 

For Fat Bombs:

4 oz. Cream Cheese 

4 tbsp. Butter 

1/4 cup Erythritol - Powdered - (Any Keto-Friendly Sweetener)

1/2 tsp. Vanilla Extract 

1/3 Cup Fresh Raspberries 

For Chocolate Coating: 

1/4 Cup Coconut Oil - At Room Temperature 

1/2 Cup Unsweetened Cocoa Powder 

1 Tbsp. Erythritol - (Any Keto-Friendly Sweetener)

3-4 Drops Stevia 

Instruction:

1. Add the cream cheese to a bowl, then butter, erythritol powder, and vanilla extract.  

2. Mix well 

3. Then add Fresh Raspberries 

4. Mash with Fork

5. Refrigerate for 10 Minutes 

6. Form into Tablespoon Sized Balls 

7. Drizzle with the chocolate sauce 8. Refrigerate until hardened 

For Chocolate Coating:

1. Add Coconut Oil 

2. Add Unsweetened Cocoa Powder 

3. Add Erythritol and Stevia 

4. Mix really well