Raspberry Cheesecake Fat Bombs

RaspberryCheesecake Fat Bomb.jpg


If you’ve been keto for any amount of time, then I’m sure you already know about the magic that is fat bombs! They’re so versatile and fulfilling. I rarely make them because I have a sweet tooth and it’s very easy for me to over-indulge. On this rare occasion, I decided to whip some up in honor of Valentine’s Day. The single raspberry on top offers the perfect touch. If you can’t find Swerve, then feel free to use your sweetener of choice (Stevia, etc.) Be sure to use confectioners/powdered sugar to avoid the grittiness of its’ granulated counterpart. If you use MyFitnessPal, this recipe is searchable as “AGirlCalledAdri’s Raspberry Cheesecake Fat Bombs.” I filled 22 mini cups with my fat bomb mixture, making each serving 75 calories 1.6 net carbs!

Try them out and let me know what you think!

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Raspberry Cheesecake Fat Bombs
For your keto sweetheart!
  • 12 oz Cream Cheese
  • 1/2 cup (1 Stick) Butter
  • 1 Cup Swerve Sweetener (Confectioners)
  • 1 Pack Fresh Raspberries
In a large bowl, use a mixer to combine the softened cream cheese, softened butter, vanilla extract, sugar. Mix for 2-3 minutes, or until the ingredients as well blended and no lumps remain. Spoon portions into muffin cups/cupcake tin or your container of choice. Top with a raspberry, and allow to chill in the refrigerator for 2-3 hours, or overnight.
Prep time: Chill time: Total time: Yield:

Adrianna RuffComment