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I always like to have some keto “emergency” treats at home.
Not like it’s ever a true emergency but surely you’ll also know this feeling you sometimes get when you just would like to have something sweet.

I discovered that it doesn’t have to be sugar at all.
My “true” sugar cravings (I mean those that make you hangry while your blood sugar is most certainly crashing like crazy) went completely away since I live low carb.

No, I mean those moments in which you would just like to eat something different than Avocados, fish, greens or eggs.
Sure all of the above can be really delicious but let’s be honest, sometimes you crave something sweet as well.

For those cases, I always like to be prepared. And the best way to be prepared without having to make “fresh” keto treats is by having some frozen ones always at hand.
These keto raspberry cheesecake fat bombs are one of those delicious frozen keto “emergency” treats.

It’s super easy to make them in bulk and they’ll keep for a long time.
It’s absolutely perfect when you want a small sweet keto treat after a savory meal or just as a snack.
Usually one of those little guys is enough to satisfy me and I can go on with my day.
 

OTHER KETO FAT BOMBS:

  • Keto Carrot Cake Fat Bombs
  • Pecan Pie Keto Fat Bombs
  • Healthy Ferrero Rocher Keto Fat Bombs
  • Chocolate-Covered Peanut Butter Keto Fat Bombs
  • Keto Cookies And Cream Fat Bombs
  • Velvety No Bake Keto Brownie Bites
  •  
    Keto Raspberry Cheesecake Fat Bombs
     

    KETO RASPBERRY CHEESECAKE FAT BOMBS INGREDIENTS:

    This section is where I share a few tips and explanations for the ingredients you’ll need for this recipe.
    The recipe will yield approx. 8-10 small fat bombs (I like to keep the size of my recipes small so everyone has a chance to test my recipes without having to make a huge amount) – so if you want to make them in bulk I recommend to double or triple the recipe!

    (You can find the exact amounts needed on the recipe card at the end of this post!

  • raspberries:
    I prefer to use frozen raspberries.

    Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
    Plus: It’s available all year round!

    Another important step is to cook the raspberries until most of the liquid has evaporated.
    This will intensify the aroma of the raspberries and result in a much richer flavor.
    It will also make sure that the consistency isn’t too “runny”.

  • full-fat cream cheese
  • unsalted softened butter:
    I don’t recommend to switch the butter for another fat substitute like coconut oil in this recipe.
    The taste and consistency will be much different.

    The butter should be soft (leave approx. 20-30 minutes at room temperature for desired consistency).

  • powdered erythritol
    in my opinion, the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when you use a different sweetener and adjust accordingly.


  •  
    Keto Raspberry Cheesecake Fat Bombs
     

    KETO RASPBERRY CHEESECAKE FAT BOMBS RECIPE:

     

    Category, , , , , DifficultyBeginner

    Looking for easy keto treats that won't require a lot of work? These Keto Raspberry Cheesecake Fat Bombs are perfect with only 4 ingredients needed!

    Keto Raspberry Cheesecake Fat Bombs

    Yields8 Servings
    Prep Time10 minsCook Time10 minsTotal Time3 hrs 20 mins

     2 oz frozen raspberries (approx. 60g)
     3 tbsp full-fat cream cheese (approx. 39g)
     3 tbsp soft butter (approx. 39g)
     2 tbsp powdered erythritol (approx. 12g)

    Keto Raspberry Cheesecake Fat Bombs Instructions:
    1

    Add the raspberries into a non-sticking pot and let them simmer on low to medium heat for approx. 10-15 minutes until most of the liquid has evaporated and you're left with a dark red raspberry "paste".
    The consistency should be comparable to raspberry jam.

    The cooking will leave you with a much richer taste and a creamier consistency as opposed to a more "watery" consistency if you would use fresh/ uncooked raspberries.
     

    2

    Mix the cream cheese, butter and powdered erythritol with a hand blender until pale and fluffy.
     

    3

    Add the raspberry paste as well and mix again until fully combined.
    The mixing process with the hand blender as opposed to mixing by hand will leave you with a much creamier consistency, even when the fat bombs are frozen because more air is added to the mix.
     

    4

    Add the raspberry cheesecake mix into a suitable fat bomb mold, for example, silicone molds for candy making.
    I usually use silicone molds because they make it very easy to pop the finished fat bombs out, but you could even use ice cube trays for the fat bombs.
    It'll just be a bit more difficult to get the fat bombs out of the ice tray but both will work!
     

    5

    Freeze until completely solid.
    The time until the fat bombs are frozen highly depends on what mold you're using and how big your fat bombs are.
    It may take anywhere between 3-6 hours.
     

    6

    After the fat bombs are frozen, pop them out of their mold and enjoy!
    I usually take the fat bombs out of the freezer approx. 10 minutes before I plan on eating them because they will have slightly melted and will taste much creamier than straight out of the freezer. ????
     

    7

    Store in your freezer in an air-tight container.
    Even though you can theoretically keep these little guys in your freezer for a very long time, I still recommend to consume them within 2-3 weeks. (They probably won't last longer anyway. ????)

    In my experience, if fat bombs are stored in the freezer for a very long time, they tend to build up a lot of ice crystals inside of them and the taste will become a bit dull.
    But it could also be that my freezer is a bit weird or I don't store them optimally - I'd say just try it out but maybe keep my experience in mind.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 fat bomb (approx. 0.5 oz/ 14g)

    Servings 8


    Amount Per Serving
    Calories 55
    % Daily Value *
    Total Fat 5.6g9%
    Total Carbohydrate 0.5g1%
    Dietary Fiber 0.3g2%
    Protein 0.4g1%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     2 oz frozen raspberries (approx. 60g)
     3 tbsp full-fat cream cheese (approx. 39g)
     3 tbsp soft butter (approx. 39g)
     2 tbsp powdered erythritol (approx. 12g)

    Directions

    Keto Raspberry Cheesecake Fat Bombs Instructions:
    1

    Add the raspberries into a non-sticking pot and let them simmer on low to medium heat for approx. 10-15 minutes until most of the liquid has evaporated and you're left with a dark red raspberry "paste".
    The consistency should be comparable to raspberry jam.

    The cooking will leave you with a much richer taste and a creamier consistency as opposed to a more "watery" consistency if you would use fresh/ uncooked raspberries.
     

    2

    Mix the cream cheese, butter and powdered erythritol with a hand blender until pale and fluffy.
     

    3

    Add the raspberry paste as well and mix again until fully combined.
    The mixing process with the hand blender as opposed to mixing by hand will leave you with a much creamier consistency, even when the fat bombs are frozen because more air is added to the mix.
     

    4

    Add the raspberry cheesecake mix into a suitable fat bomb mold, for example, silicone molds for candy making.
    I usually use silicone molds because they make it very easy to pop the finished fat bombs out, but you could even use ice cube trays for the fat bombs.
    It'll just be a bit more difficult to get the fat bombs out of the ice tray but both will work!
     

    5

    Freeze until completely solid.
    The time until the fat bombs are frozen highly depends on what mold you're using and how big your fat bombs are.
    It may take anywhere between 3-6 hours.
     

    6

    After the fat bombs are frozen, pop them out of their mold and enjoy!
    I usually take the fat bombs out of the freezer approx. 10 minutes before I plan on eating them because they will have slightly melted and will taste much creamier than straight out of the freezer. ????
     

    7

    Store in your freezer in an air-tight container.
    Even though you can theoretically keep these little guys in your freezer for a very long time, I still recommend to consume them within 2-3 weeks. (They probably won't last longer anyway. ????)

    In my experience, if fat bombs are stored in the freezer for a very long time, they tend to build up a lot of ice crystals inside of them and the taste will become a bit dull.
    But it could also be that my freezer is a bit weird or I don't store them optimally - I'd say just try it out but maybe keep my experience in mind.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Keto Raspberry Cheesecake Fat Bombs

    How do you include Erythritol in your calculations?

    The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Keto Twix Bars (Twix-Inspired Keto Bars)
  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Oreo Cookies
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     

     
    Keto Raspberry Cheesecake Fat Bombs
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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