Raspberry Chocolate Cheesecake Fat Bombs

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.

Course Desserts

Cuisine American

Keyword Fat Bombs

Dietary Preference Egg-Free, Gluten-Free, Sugar-Free

Cooking time 30-60 Minutes

Main Ingredient Cream cheese, raspberries

Skill Level Beginner

Prep Time 15

Freeze time: 20

Total Time 35

Servings people

Calories 138 kcal

Ingredients

For fat bomb:

4 ounces cream cheese
4 tablespoons butter
¼ cup erythritol powdered
½ teaspoon vanilla extract
⅓ cup raspberries

For chocolate coating:

¼ cup coconut oil room temperature
½ cup cocoa powder unsweetened
1 tablespoons erythritol
4 drops stevia

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Instructions

For fat bombs:

In bowl, add 4 ounces cream cheese, 4 tablespoons butter, ¼ cup erythritol, and ½ teaspoon vanilla extract. Mix well.
4 ounces cream cheese, 4 tablespoons butter, ¼ cup erythritol, ½ teaspoon vanilla extract
Add ⅓ cup raspberries. Mash with fork.
⅓ cup raspberries
Form into eight tablespoon sized balls. Refrigerate for 10 minutes.

For chocolate coating:

In bowl, mix ¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoons erythritol and 4 drops stevia. Make sure all clumps are dissolved.
¼ cup coconut oil, ½ cup cocoa powder, 1 tablespoons erythritol, 4 drops stevia
Drizzle chocolate on chilled fat bombs.
Refrigerate until chocolate hardens.
Serve and enjoy!

Video

Nutrition

Calories: 138kcal | Net carbs: 8g | Fat: 14g | Protein: 2g