Delicious Raspberry White Chocolate Keto Fat Bombs Recipe

Indulge in these delightful raspberry white chocolate keto fat bombs that are perfect for anyone following a low-carb or keto lifestyle. These sweet treats are rich in taste, creamy in texture, and the perfect guilt-free dessert or snack.

Ingredients

• 1 cup raspberries, fresh or frozen
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened shredded coconut
• 1/4 cup powdered erythritol
• 1/4 cup cacao butter, melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup white chocolate chips, sugar-free

Directions

1. In a blender, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
2. In a bowl, mix together the strained raspberry puree, melted coconut oil, shredded coconut, powdered erythritol, melted cacao butter, heavy cream, vanilla extract, and sea salt until well combined.
3. Gently fold in the white chocolate chips.
4. Scoop the mixture into silicone molds or mini muffin tins and place in the freezer for at least 2 hours to set.
5. Once set, pop out the fat bombs from the molds or tins and store in an airtight container in the freezer.
6. Enjoy these delicious raspberry white chocolate keto fat bombs straight from the freezer or let them sit at room temperature for a few minutes to soften slightly before indulging.

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