Raspberry Cheesecake Fat Bombs are made with 5 simple ingredients and are the perfect low-carb treat to satisfy your sweet tooth craving.
Fat bombs are pretty popular these days.
They are usually made from a combination of healthy fats such as pastured butter and coconut oil. Add various flavorings such as vanilla and chocolate for versatility. Initially designed for those following a Ketogenic diet, fat bombs promise to curb your appetite and rev up your metabolism.
Raspberry Cheesecake Fat Bombs
These morsels make a delicious, low-carb, sugar-free treat to go with your butter coffee or afternoon tea. And sometimes, all you really need is a small dose of healthy fats to tie you over to dinner.
These Raspberry Cheesecake Fat Bombs are made with 5 simple ingredients. The juiciness and fresh taste of raspberries are just whipped alongside butter and cream cheese. They are subtly sweetened with stevia extract and loosely covered with chocolate.
Don't care for stevia much?
I find that the richness of the cream cheese and fresh flavor of raspberries are a great way to mask that stevia flavor. It really is so subtle, you won't be able to tell that stevia is used to sweetened these fat bombs but feel free to use maple syrup to taste if that's your preference.
Helpful Tips for these Raspberry Cheesecake Fat Bombs
- Be sure to have the cream cheese and butter at room temperature before blending. It makes it so much easier.
- Find the cleanest cream cheese to avoid all the preservatives typically found in this condiment. My favorite is Nancy's cream cheese and Organic Valley.
- If you don't care for use of stevia, feel free to add a few tablespoons of real maple syrup or raw honey to the cream cheese mixture.
- If you're using frozen raspberries, be sure to thaw them first and drain juices so the fat bombs aren't a watery mess.
- These are best stored in the freezer but need to be out at room temperature for 5-10 minutes before eating.
Helpful tools & ingredients used:
- I love these stevia-sweetened chocolate chips. They are a little on the pricier side but I use it sparingly and pick off every single chocolate piece off the parchment paper.
- Speaking of stevia, I use SweetLeaf Sweet Drops Steviaclear. It's a good quality product and a little goes a long way.
- I used a hand mixer but even an immersion blender such as this one would work.
- Some ideas to hold and shape these fat bombs: fun silicone molds, silicone baking cups (as shown in video), or even a regular muffin pan with liners would work. Alternatively, you can also use a small sheet pan lined with parchment paper.
Raspberry Cheesecake Fat Bombs (Primal, Low Carb, Keto)
Raspberry Cheesecake Fat Bombs
- 8 oz full fat cream cheese at room temperature
- ¼ cup butter at room temperature
- 8-12 drops stevia extract
- 1 cup fresh raspberries
- 1 tablespoon butter
- ¼ cup stevia-sweetened chocolate chips
Raspberry Cheesecake Fat Bombs
- Beat cream cheese, butter, and stevia in a medium bowl with a hand mixer until smooth and fully combined.
- Add raspberries and mix just enough to incorporate them into the cream cheese mixture.
- Transfer the fat bomb mixture to silicon molds or lined muffin pans. Place in freezer for 2 hours to completely set and solidify.
- In a double boiler, melt chocolate and butter together but don't overheat. Whisk to create a smooth chocolate drizzle.
- Drizzle chocolate over the Raspberry Cheesecake Fat Bombs and give a few minutes for the chocolate to set.
- Store Raspberry Cheesecake Fat Bombs in an airtight container in the freezer for best results. Remove and set at room temperature for 10 minutes to slightly thaw before eating.
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
Need More Healthy Treats?
Paleo Baked Apples with Pecan Crumble (Paleo, Primal, GAPS)
Keto Hazelnut Butter Cookies (Gluten Free, Low Carb)
Flourless Chocolate Chip Pumpkin Bars (Low Carb, Dairy Free)
4 Ingredient Paleo Crepes (Primal, Dairy Free, Paleo) + VIDEO
>>> Pin This <<<
I love this uses Stevia, finally someone is using the healthiest Sweetener on the market, from plants in South America. Love this recipe and anything with Stevia. Rare to find someone posting recipe's made with Stevia. My sweetener of choice. Can't wait to try these Raspberry Bombs!
Enjoy Ann. Stevia is a great low-carb sweetener. 🙂
I've been trying to find Stevia sweetened chocolate chips, can you tell me who makes them?
Lilly's - you can find them at Sprouts on sale or Amazon. 🙂
Krisda also makes Stevia sweetened Chocolate Chips.
trisa blask says
Can I use any sweetner like pyure or some packets of something else?
You may use your favorite low-carb sweetener to taste. 🙂
Hi, thanks for the recipe...any idea what the net carbs are in this recipe? i did not see it.
I don't currently do nutrition facts but that's something I will be implementing soon. Stay tuned!
How many servings does this make?
Between 20-24, depending on how big your molds are.
Hi..this looks delicious! I sure hope it’s tastes as good as it looks. I was wondering, could I use powdered Stevia in place of the liquid Stevia? I’m going to try making this tonight and all I have is the powdered. Even if it doesn’t work out at least we will know for sure.
You can start with a pinch of powdered stevia and work your way up. Not sure how much exactly is needed but start low and add more as necessary. Enjoy!
What are the Macros per serving??? Just fyi it's time saving and helpful to share the macro's when sharing a recipe for anyone managing their carbs /fats/proteins and sugars!!! It's otherwise time consuming to try to break this out and discourages some of us from even trying your recipe. THANKS!
I am currently looking into figuring out all the nutrition facts for all my recipes. Stay tuned. I'm sorry I couldn't be more help at the moment. Thank you for the suggestion. 🙂