Keto Raspberry Fat Bombs

Nutrition facts per serving

One serving = 1 fat bomb

Carbs
1.1g

Protein
1.2g

Fat
2.9g

Kcal.
37

Carbs

1.1g

Protein

1.2g

Fat

2.9g

Kcal.

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

If you don’t want to refrain from eating raspberries on a low carb or keto diet, these little keto raspberry fat bombs might be perfect for you.

Intense raspberry flavor without the carbs – one ball only has 1.1g net carbs and even sugar-free!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Ingredients

Servings:

g (frozen) raspberries
g erythritol
g soft butter
g defatted almond flour
tsp lemon juice
(optional) erythritol

oz (frozen) raspberries
oz erythritol
oz soft butter
oz defatted almond flour
tsp lemon juice
(optional) erythritol

cup (frozen) raspberries
tbsp erythritol
tbsp soft butter
tbsp defatted almond flour
tsp lemon juice
(optional) erythritol

Step 1

g (frozen) raspberries

oz (frozen) raspberries

cup (frozen) raspberries

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

g erythritol, g soft butter

oz erythritol, oz soft butter

tbsp erythritol, tbsp soft butter

Add the cooked raspberries, erythritol, and almond flour into a food processor and pulse until you get a smooth mass without any raspberry chunks left.