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.
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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!
Can you freeze theses once you’ve made them