Get ready for the BEST keto raspberry cheesecake fat bombs.
Simple low carb cheesecake recipe that will have everyone asking for more.
These have been loved by all family, friends, kids that don’t follow a ketogenic diet / lifestyle – they are that good.
Creamy raspberry cheesecake keto recipe you will want to make today.
NO BAKE keto fat bombs that are simple to mix up.
Mini little cheesecake bites that you can put together in no time at all.
If you are looking for low carb desserts, keto snacks or sweet little treat then you will want to try this recipe.
Learn how to make fat bombs with this simple, tasty and delish recipe.
Follow the step by step instructions for this NO FAIL low carb fat bomb recipe.
Make the BEST keto raspberry cheesecake fat bombs today!
Check out these other
Keto Cheesecake Recipes
Keto Chocolate Peanut Butter Cheesecake Cups
5 Ingredient Oreo Cheesecake Bites
Keto Peanut Butter Chocolate Cheesecake Brownies
How To Make Keto Raspberry Cheesecake Fat Bombs
In a mixing bowl
combine the ingredients for the crust
and mix
until a crumbly dough forms.
Layer the bottom ⅓ of 12 sections of a small square or rectangular candy mold with the crust mixture, pressing it into a flat layer.
Add the ingredients for the cheesecake filling
to a mixing bowl
and blend on high until smooth.
Fill the sections of the candy mold to the top with the cheesecake mixture.
Place the fat bombs into the freezer for a minimum of 3 hours until completely set and easily removed from the mold.
Serve and Enjoy
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IngredientsFor the crust:
- ⅓ C. Almond flour
- 3 Tbsp. Butter unsalted and melted
- 2 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
For the cheesecake filling:
- ⅓ C. Fresh raspberries mashed or blended well
- 3 oz. Cream cheese
- 3 Tbsp. Heavy whipping cream
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
Instructions
- In a mixing bowl, combine the ingredients for the crust and mix until a crumbly dough forms.
- Layer the bottom ⅓ of 12 sections of a small square or rectangular candy mold with the crust mixture, pressing it into a flat layer.
- Add the ingredients for the cheesecake filling to a mixing bowl, and blend on high until smooth.
- Fill the sections of the candy mold to the top with the cheesecake mixture.
- Place the fat bombs into the freezer for a minimum of 3 hours until completely set and easily removed from the mold.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 1 net carb per serving
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
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