White Chocolate Raspberry Cheesecake Fat Bombs
These white chocolate raspberry fat bombs are the perfect low carb treat to satisfy your sweet tooth!
Servings: 15 servings
Ingredients
- 6 ounces raspberries
- 8 ounces cream cheese, softened
- 4 ounces cacao butter, melted
- 1 teaspoon vanilla extract
- 10-15 drops liquid stevia
Instructions
- Place the raspberries in a large bowl and beat with an electric mixer until muddled.
- Add the cream cheese, cacao butter, vanilla, and stevia and beat until smooth. Place the mixture in the refrigerator for 2-4 hours, until set.
- Scoop the mixture into 2-inch balls, then store in the refrigerator for up to one week.
Notes
- For dairy-free: use Kite Hill almond milk cream cheese
- You can substitute 1/4 cup powdered erythritol for the stevia, if desired.
Nutrition
Serving: 2fat bombs | Calories: 123kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.1mg