These Raspberry Chocolate Cheesecake Fat Bombs bring together a little tartness and a deep chocolatey bite. Each bite melts smoothly and finishes with a sweet, tangy note that will please any palate.
Instructions
For fat bombs:
- In bowl, add 4 ounces cream cheese, 4 tablespoons butter, ยผ cup erythritol, and ยฝ teaspoon vanilla extract. Mix well.4 ounces cream cheese, 4 tablespoons butter, ยผ cup erythritol, ยฝ teaspoon vanilla extract
- Add โ cup raspberries.ย Mash with fork.โ cup raspberries
- Form into eight tablespoon sized balls. Refrigerate for 10 minutes.
For chocolate coating:
- In bowl, mix ยผ cup coconut oil, ยฝ cup cocoa powder, 1 tablespoons erythritol and 4 drops stevia. Make sure all clumps are dissolved.ยผ cup coconut oil, ยฝ cup cocoa powder, 1 tablespoons erythritol, 4 drops stevia
- Drizzle chocolate on chilled fat bombs. ย
- Refrigerate until chocolate hardens.
- Serve and enjoy!
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