Keto Raspberry Cheesecake Fat Bombs

Step 1

Add the raspberries into a small (non-stick) pot and set the heat to medium.

Let the raspberries simmer for about 15 minutes and stir them regularly while they cook.

You know the raspberries are good once their consistency starts to resemble that of thick raspberry jam.

Step 2

Add all of the other ingredients for the fat bomb mass into a bowl and beat them with a hand mixer or egg beater until you get a smooth and fluffy mass.

Step 3

Add the cooked raspberries as well and mix again on low speed until the raspberries are evenly distributed.

Step 4

Fill the fat bomb mass into a suitable silicone mold, like these silicone candy molds that are perfect for small fat bombs.

A silicone mold is the best choice, because it’s super easy to press the fat bombs out of the mold once they’re cold.

Step 5

Place the silicone mold in your freezer.

Depending on what mold you are using and how big your fat bombs are, it takes about 3-5 hours until the fat bombs are completely frozen.

Storage

Store the low carb raspberry cheesecake fat bombs in your freezer for about 1-2 weeks.

You can technically store them longer as well, just keep in mind that after time water crystals form and they lose their flavor and consistency.

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