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White Chocolate Raspberry Fat Bombs

Print Recipe
Keto Fat Bombs with Cacao Butter, Coconut Oil & Raspberry Puree
Prep Time 20 minutes
Total Time 6 hours 56 minutes
Servings 20 fat bombs
Calories 55
Author Alyssia Sheikh

Ingredients

  • 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!

Instructions

  • 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.

Notes

Per keto fat bomb: 1g net carbs

Nutrition

Serving: 1fat bomb | Calories: 55kcal | Carbohydrates: 3g | Fat: 6g | Fiber: 2g