Servings: 6 (12 fat bombs) Prep Time: 10 minutes Chill Time: 30 minutes Total Time: 40 minutes
Ingredients:
- 1/2 cup coconut oil, melted
- 1/4 cup cream cheese, softened
- 1/4 cup fresh raspberries, mashed
- 2 tbsp erythritol
- 1 tsp vanilla extract
- 2 tbsp unsweetened coconut flakes
Instructions:
- Mix coconut oil, cream cheese, mashed raspberries, erythritol, and vanilla in a bowl until smooth.
- Spoon mixture into 12 small silicone molds or an ice cube tray.
- Sprinkle with coconut flakes and chill in the fridge for 30 minutes until set.
- Pop out of molds and serve.
Nutritional Information (per serving, 2 fat bombs):
- Calories: 140 kcal
- Carbohydrates: 3g (Net Carbs: 2g)
- Protein: 1g
- Fat: 14g
- Fiber: 1g
- Sugar: 1g
Tips:
- Store in the fridge for up to a week.
- Use blueberries for a different flavor.
- Freeze for a firmer texture.
Hashtags: #DiabeticFriendly #KetoDessert #FatBombs #LowCarbSnacks #HealthyTreats