This chilled dessert features a creamy base of cocoa butter and cream cheese marbled with a tart raspberry puree. The recipe utilizes coconut oil and vanilla to achieve a smooth, melt-in-your-mouth texture without the use of traditional sugar. Each portion is set in a silicone mold and provides a combination of rich fats and bright berry flavors for a savory, low-carb snack.

About This Recipe

The preparation begins by melting cocoa butter or sugar-free white chocolate with coconut oil over low heat until the liquid is uniform. In a separate bowl, softened cream cheese is whisked with a powdered keto-friendly sweetener and vanilla extract until it reaches a creamy consistency. The melted chocolate mixture is slowly incorporated into the cheese base, ensuring a smooth blend. Fresh or frozen raspberries are mashed into a puree and folded gently into the batter to create a marbled visual effect.

The ingredients include cocoa butter and cream cheese, which serve as the primary components for the structure and richness of the bite. Coconut oil is used to influence the final firmness and shine of the confection, while powdered erythritol provides the desired level of sweetness. The inclusion of real raspberries adds a natural tartness that contrasts with the creamy white chocolate profile. The mixture is portioned into small molds or muffin cups and placed in the freezer for approximately 20 to 30 minutes to set.

The recipe is modified by substituting strawberries or cranberries for the raspberries to achieve a different color and flavor profile. For a different texture, shredded coconut can be added to the mixture, or mascarpone can be used in place of cream cheese for a silkier consistency. The finished portions are stored in an airtight container in the refrigerator or freezer and are served chilled. They are often garnished with crushed freeze-dried berries for a decorative finish before being presented as a snack or dessert.

Why You’ll Love This Recipe

2 g net carbs per piece
No baking required — 10-minute prep
Festive color and flavor combo
Freezer-friendly for weeks
Perfect holiday snack or edible gift

What You’ll Need for This Keto White Chocolate Raspberry Fat Bombs

4 oz cocoa butter or sugar-free white chocolate
3 oz cream cheese, softened
2 tbsp coconut oil
1 tbsp powdered erythritol or allulose (to taste)
¼ tsp vanilla extract
¼ cup raspberries (fresh or frozen)
Optional: crushed freeze-dried raspberries for garnish

Step-by-Step Preparation

Melt cocoa butter or sugar-free white chocolate with coconut oil over low heat until smooth.
In a bowl, whisk cream cheese, sweetener, and vanilla until creamy.
Slowly mix in melted chocolate until combined.
In another small bowl, mash raspberries into a puree.
Drop spoonfuls of the raspberry puree into the mixture and swirl lightly for a marbled effect.
Spoon into silicone molds or mini muffin cups.
Freeze for 20–30 minutes until firm. Store refrigerated or frozen.

FAQ

Can I use store-bought sugar-free white chocolate chips?
Yes! Just make sure they use erythritol or allulose, not maltitol.
Can I skip the raspberries?
Sure, but you’ll lose that tart balance — try adding a drop of raspberry extract instead.
How long do they last in the fridge?
Up to 10 days in an airtight container.
Can I freeze them?
Absolutely. Store up to 2 months — just thaw for 5 minutes before eating.

Variations & Substitutions

Swap raspberries for strawberries or cranberries for a different color twist.
Add shredded coconut for texture.
Use mascarpone instead of cream cheese for an even silkier bite.

Serving Suggestions

Serve these fat bombs chilled on a white plate with mint leaves or holiday sprinkles. They pair perfectly with keto hot chocolate, eggnog latte, or black coffee after dinner.

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