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A few days ago I posted my recipe for these gorgeous blueberry keto fat bombs.
I was so obsessed with them that I started to think about similar recipes I could make.
I always have frozen berries at home so experimenting with different flavors was easy and I gave it a go.
These keto raspberry fat bombs are the first successful attempt of making more of these very rich, flavorful and fresh berry fat bombs.
The best thing about these is that they’re actually easier to make than the blueberry ones!
The blueberry keto fat bombs require an additional step and with these keto keto fat bombs you can just skip this step and whip them up in 15-20 minutes!
They are rich in micronutrients, fiber and obviously fat but because most of the fat bomb mass is the actual fruit, they’re incredibly low in calories too which is pretty rare for a fat bomb.
So they’re actually more like a delicious low carb & low-calorie snack instead of a “true fat bomb”.
If you’re looking for something that will increase your calories and your fat intake at the end of the day, I recommend to try one of the fat bombs below instead!
OTHER KETO FAT BOMBS:
Keto Cookies And Cream Fat Bombs Chocolate-Covered Peanut Butter Keto Fat Bombs Pecan Pie Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
But if you’re looking for a small & delicious treat that’s super low in carbs (only 0.8g net carbs per ball!) and rich in important micronutrients, you’ve come to the right place!
RASPBERRY KETO FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!
UPDATE: The original recipe only yielded 4 raspberry fat bombs because I felt that due to the limited durability and because they have a very intense raspberry flavor, a small batch would make more sense.
But I’ve got a bit of feedback since then that a bigger batch makes more sense for a lot of people and decided to increase the recipe size because of that. 🙂
I prefer 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!
I used softened butter for this recipe, but you can easily turn it vegan and paleo by switching the butter with coconut oil.
I highly recommend using coconut oil instead of liquid plant oils because the fat bombs won’t stay in shape if you use liquid oil.
Butter and coconut oil both harden at cold temperatures and this in turn keeps the fat bomb from turning into a puddle of raspberry mush.
the almond flour is important for this recipe because it adds extra stability to the fat bombs.
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 with 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 granulated 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.
Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.
HOW TO MAKE RASPBERRY KETO FAT BOMBS:
1. Cook the raspberries:
This is the secret to this recipe.
If you would just puree fresh or frozen raspberries, you would get a very mushy fat bomb base.
You would either had to add a lot more almond flour or butter/coconut oil to make fat bombs that keep their shape.
The color would be different as well.
That’s why I recommend heating the raspberries in a non-sticking pot on low to medium heat.
Let the raspberries simmer for approx. 10-15 minutes or until most of the liquid has evaporated.
This will leave you with a raspberry “paste” that has a dark pink/red color.
If you want to make sure that you cooked the raspberries long enough you can weigh them:
they should weigh about half of the initial weight.
Don’t forget to stir every other minute or so to avoid burning!
2. Mix with remaining ingredients & Chill:
Transfer the cooked raspberries into a bowl and add the fat, erythritol, almond flour and the lemon juice.
Stir until you get a smooth & beautiful, pink mass.
Chill the mass in your freezer for approx. 10-15 minutes.
This will make forming the balls much easier.
4. Form the balls & coat with granulated erythritol:
Once the mass is cold enough to work with, start to form your fat bombs – use a cookie or measuring scoop or spoon to scoop out parts of the mass and roll it into a ball using your hands.
Roll the balls in granulated erythritol for the finished look.
5. Serve:
Let the balls chill in the fridge for at least 1 hour before enjoying them.
You can store the fat bombs covered with plastic wrap in your fridge for approx. 2-3 days.
WATCH VIDEO INSTRUCTIONS:
(Video moves to the top of the post on desktop.)
Nutrition Info:
One ball has approx. 0.8g net carbs (1.7g total carbs and 0.9g dietary fiber), 2.4g fat, 1.2g protein, and 32 calories.
I got 8 raspberry fat bombs that weigh approx. 0.5oz/14g each and have an average diameter of 1″/2.5cm from this recipe.
Keep in mind that the nutrition info per serving may change if you make bigger or smaller balls.


Q: How do you include Erythritol in your calculations?
A: 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.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) 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
These healthy raspberry keto fat bombs are the perfect treat to make when you want something that's fresh, low in calories and carbs!
Heat the raspberries in a non-sticking pot on low to medium heat.
Let the raspberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
This will leave you with a raspberry "paste" that has a dark pink/red color.
If you want to make sure that you cooked the raspberries long enough you can weigh them:
they should weigh about half of the initial weight.
Transfer the cooked raspberries into a bowl and add the remaining ingredients (except for the additional erythritol needed for the coating).
Stir the ingredients until you get a smooth & beautiful, pink mass.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*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!
Serving Size 1 fat bomb (approx. 0.5 oz/ 14g and 1"/2.5cm)
Servings 8
- Amount Per Serving
- Calories 32
- % Daily Value *
- Total Fat 2.4g4%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.9g4%
- Protein 1.2g3%
* 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
Directions
Heat the raspberries in a non-sticking pot on low to medium heat.
Let the raspberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
This will leave you with a raspberry "paste" that has a dark pink/red color.
If you want to make sure that you cooked the raspberries long enough you can weigh them:
they should weigh about half of the initial weight.
Transfer the cooked raspberries into a bowl and add the remaining ingredients (except for the additional erythritol needed for the coating).
Stir the ingredients until you get a smooth & beautiful, pink mass.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*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!
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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I also had problems with this recipe. I froze my mixture for longer and added more almond flour and it still won’t form into balls.
I made these twice and like other commenters have noticed, the batter was way too wet. I made another batch and subbed 1/4 of the almond flour with coconut flour, so 1/2 TB of coconut flour to 3 1/2 TB of almond flour. They came out just like the video with no change in taste or texture. Thank you for an amazing non-cream cheese fat bomb!
I made these and my mass is liquified some…it has the consistency of oatmeal. Nothing like the one in the video. I cooked my berries and followed all the directions. Not sure what happened. Bummer. Good thing it’s good just like this, guess I’ll eat it with a spoon like peanut butter.
Hey there!
So sorry you had some trouble with the recipe!
Did you chill the mass after mixing the ingredients? The warm berries can liquify the butter and sometimes the mass has to be chilled a bit longer.
If that wasn’t the problem, I’d suggest cooking the raspberries for a bit longer so even more water can evaporate or even adding more butter and/or almond flour (depending on your personal preference) because it will help solidify the balls in cold temperatures.
But I’m glad you liked the taste in general, maybe the next time it’ll work out!
Much love
Uliana 🙂
so,,,, coconut flour won’t work… can you say what happens when you use it…. want to make almond free….. and can I sub coconut oil for butter? to be DF?
Hey!
If you use coconut flour it’ll probably be too try and won’t hold its’ shape.
You may try to counteract this by adding more of the fat but, to be honest, I don’t think it would taste very good as the ratios would be a little off.
Coconut oil instead of butter should work fine though!
Where are the AMOUNTS of ingredients?
The amounts are listed on the recipe card that’s embedded at the end of this post.
It’s located above the picture for Pinterest and comment section.
Some browsers can have trouble showing the recipe card though.
Here is the link for the recipe card: https://hungryforinspiration.com/recipes/raspberry-keto-fat-bombs/
If that doesn’t work for you, just drop me an E-Mail and I will send the recipe to you via E-Mail.
Love, Uliana
Can I substitute super fine coconut flour or can I use ground almond flour that’s not ground super fine??
Coconut flour won’t work, unfortunately.
The ground almonds could work for this recipe, the consistency might be as little bit different though.
If that’s not a problem for you it might be worth a try! 🙂
I’m currently making 4 batches of these and with the amount of liquid I have mixed with the other ingredients I don’t know how I am supposed to get 16 of these things unless they are about the size of one of the larger marbles. Are they supposed to be this tiny? I quadruple checked my measurements and based on the picture I was under the impression these would be the size of a donut hole. Also where you say to roll the thung in the “additional erythol” what do you mean? Was I supposed to put most of the erythol in the mix and keep a small amount on the side to roll the balls in? That would make a greater yield of batter though not by much and it would make sense that you have so much sweetner in the recipe but I don’t see where it says to put any erythol in the batter. This could just be me not seeing these steps with the less than user friendly layout of the page and over explianed instructions, but I did have my friend check after me and he didn’t see where it said to add the erythol to the batter either. Help!
Hey!
I just checked and you’re right, I did forget to add the erythritol to the recipe instructions in the post, I’m very sorry about that.
The recipe card (at the very end of the post with the ingredient amounts) shows the correct steps.
And yes, they are pretty small. One fat bomb weighs approx. 0.5oz or 14g and is about 1″ or 2.5cm in diameter.
I made a conscious choice to make this recipe rather small (only 4 fat bombs) because they don’t keep for very long and I feel that they could be too intense for some people after a while. (They have a very strong raspberry taste which some people may not like.)
The additional erythritol is completely separate from the amounts in the recipe because it’s difficult to give exact amounts for it.
The amount of erythritol on the recipe card is supposed to go directly into the fat bomb mass.
The additional erythritol is for decoration purposes for the finished fat bombs – it looks great to roll them in a bit erythritol so they have a “sugar coating”.
I usually just add a bit of erythritol to a plate, roll the balls in it and put the unused erythritol back into the packaging.
I really hope that helped to answer all of your questions but if not, feel free to ask again!
I’m super sorry for forgetting to add the erythritol to the instructions, that was definitely my mistake.
Much love, Uliana
Mine won’t harden up.. not sure what I did wrong..
Hmm, did you cook the raspberries?
One thing I can think of right now is that the raspberries maybe still had too much liquid in them?
Were you able to form the balls?
You could try putting them in your freezer for a longer time or adding a bit more almond flour + butter if you weren’t able to form the balls yet.
Hope that helps for now, but feel free to elaborate a bit more so that I can get a better grasp of what went wrong! 🙂