Keto Raspberry Fat Bombs

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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.

37

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!

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Keto Raspberry Fat Bombs Image #1
Keto Raspberry Fat Bombs Image #2

Ingredients

g (frozen) raspberries You can use fresh or frozen raspberries.
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g soft butter
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol
oz (frozen) raspberries You can use fresh or frozen raspberries.
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz soft butter
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol
cup (frozen) raspberries You can use fresh or frozen raspberries.
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp soft butter
tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol

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

  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.

Step 3

  g defatted almond flour,  tsp lemon juice

  oz defatted almond flour,  tsp lemon juice

  tbsp defatted almond flour,  tsp lemon juice

Transfer the raspberry mass from the food processor into a middle-sized bowl and add the butter as well as the lemon juice.

Stir until you get a smooth mass.

Step 4

Place the fat bomb mass in your freezer for about 10-15 minutes.

Step 5

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 6

 (optional) erythritol

 (optional) erythritol

 (optional) erythritol

(Optional) Roll the finished fat bombs in granulated erythritol for a bit of extra decoration.

Step 7

Place the fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb raspberry fat bombs with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within 3-4 days.

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