Keto Fat Bombs with Cacao Butter, Coconut Oil & Raspberry Puree
¼ cup coconut oil
¼ cup cacao butter
⅔ cup raspberries
3 Tbsp low-carb liquid/sticky sweetener (optional*)
*If using sweetener, just know that it may separate from your cacao butter after sitting in the freezer. Feel free to omit the sweetener in this recipe and enjoy the naturally sweet, tangy flavor from the raspberries—but it’s up to you!
- In a saucepan over medium heat or in the microwave, melt coconut oil and cacao butter until integrated. Add sweetener (if desired) and mix to combine.
- Pour melted white chocolate mixture into silicone molds, filling molds about ½ way full. Freeze ~1 hour.
- Once set, blend raspberries into a puree and pour on top of frozen white chocolate layer. Freeze another 1-2 hours, until set.
- Carefully remove desired fat bombs from molds and enjoy!
Yields 20 fat bombs.
Per keto fat bomb: 1g net carbs
- Method: Freeze 2-3 hours
- Serving Size: 1 fat bomb
- Calories: 55
- Sugar: 0g
- Fat: 6g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 0g