Keto White Chocolate Raspberry Fat Bombs
These creamy, low-carb fat bombs combine silky white chocolate with tangy raspberries for the perfect festive keto treat — rich, sweet, and beautifully pink-swirled.
Ingredients
- 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
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.