Keto White Chocolate Raspberry Fat Bombs is a creamy, indulgent low-carb treat bursting with smooth sugar-free white chocolate and bright, tart raspberry flavor without the carbs. This Keto White Chocolate Raspberry Fat Bombs recipe delivers fast prep, clean ingredients, and a rich, satisfying texture perfect for meal prep, weight loss, quick energy, and anyone craving a decadent keto snack that still fits perfectly into a low-carb lifestyle.

About This Recipe

If you’ve been following keto for a while, you already know the magic of fat bombs — those little bites of energy that satisfy cravings while keeping carbs low. But these White Chocolate Raspberry Fat Bombs aren’t just another quick snack. They’re a winter dessert masterpiece: smooth, buttery, tangy, and melt-in-your-mouth good.

The secret lies in the balance of rich fats and bright berries. Melted cocoa butter or sugar-free white chocolate blends with cream cheese and a touch of coconut oil to form the creamy base. Then comes the swirl — real raspberries or a quick homemade puree add that perfect pop of tartness and color contrast. It’s festive, elegant, and indulgent without a gram of guilt.

Each piece delivers a creamy bite of holiday luxury that won’t kick you out of ketosis. With less than 2 g net carbs per serving, they’re the perfect midday treat, after-dinner sweet, or even a last-minute Christmas gift. You can keep them in the freezer for weeks, making them an easy make-ahead option for the busy holiday season.

If you like recipes that look beautiful, taste like candy, and still fit your macros — this one deserves a spot in your December rotation. Pair them with coffee or a cup of keto hot chocolate, and you’ll forget traditional truffles ever existed.

Also Read: Thirty Birthday Cakes You Need to Try!

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

Ingredients

4 oz (115 g) cocoa butter or sugar-free white chocolate
3 oz (85 g) 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

Instructions

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.

Nutrition (per serving)

Calories: 155
Fat: 15 g
Protein: 2 g
Net Carbs: 2 g
Fiber: 1 g

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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