Low-Carb Raspberry Cream Cheese Fat Bombs Recipe

The Raspberry Cream Cheese Fat Bombs Recipe is a delicious, low-carb treat that’s perfect for anyone following a keto or low-carb lifestyle. These creamy, fruity bites are not only rich and satisfying but also packed with healthy fats to help fuel your body and keep cravings in check. Whether you’re on a ketogenic diet or simply looking for a guilt-free snack, these fat bombs are a delightful way to satisfy your sweet tooth without the sugar crash.

Fat bombs are small, high-fat snacks typically made with a base of healthy fats like butter, coconut oil, or cream cheese. They’re designed to provide sustained energy while maintaining ketosis—a metabolic state where the body burns fat for fuel. The addition of raspberries in this recipe gives the fat bombs a natural sweetness and tart contrast that pairs beautifully with the richness of the cream cheese and coconut oil.

These Raspberry Cream Cheese Fat Bombs are not only quick to make, but they also store well, making them ideal for meal prepping, snacking on the go, or even serving as a light dessert.

Nutrition (Per Serving – 1 Fat Bomb)

• Calories: 105

• Fat: 10g

• Protein: 1g

• Carbohydrates: 2g

• Fiber: 1g

• Net Carbs: 1g

• Sugar: 0.5g

(Nutrition values are approximate and depend on the exact brands and measurements used.)

Recipe Details

• Prep Time: 10 minutes

• Active Time: 10 minutes

• Resting/Freezing Time: 1 hour

• Total Time: 1 hour 20 minutes

• Cuisine: American, Keto, Low-Carb

• Course: Snack, Dessert

• Servings: 12 fat bombs

• Calories per serving: Approx. 105 kcal

Equipment Needed

• Mixing bowls

• Electric hand mixer or whisk

• Silicone mini muffin mold or ice cube tray

• Spatula

• Freezer-safe container with lid

• Measuring spoons and cups

Ingredients

• 8 oz (225g) full-fat cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1/4 cup coconut oil (melted and slightly cooled)

• 1/2 cup fresh or frozen raspberries (thawed if frozen)

• 2–3 tablespoons powdered erythritol or monk fruit sweetener (adjust to taste)

• 1/2 teaspoon vanilla extract

• Pinch of salt

• Optional: 1 tablespoon chia seeds (for texture and added fiber)

Instructions

Step 1: Prepare Ingredients

Ensure your cream cheese, butter, and coconut oil are softened. If using frozen raspberries, thaw them first and drain off any excess juice to avoid a watery mixture.

Step 2: Cream the Base

In a large mixing bowl, add the softened cream cheese and butter. Use a hand mixer or whisk to beat the mixture until smooth and creamy. This should take about 1–2 minutes.

Step 3: Add Coconut Oil and Flavor

Pour in the melted coconut oil, sweetener, vanilla extract, and a pinch of salt. Beat again until fully incorporated. Taste and adjust sweetness as needed. You want the mixture to be smooth, sweet, and slightly tangy.

Step 4: Add the Raspberries

Gently fold in the raspberries using a spatula. If you prefer a smoother fat bomb, mash the raspberries slightly before mixing. If you like bits of berry in every bite, stir them in whole or halved.

Optional: Stir in chia seeds for extra fiber and texture.

Step 5: Fill the Mold

Spoon the mixture into a silicone mold (mini muffin size works best) or an ice cube tray. Smooth the tops with a spatula or spoon.

Step 6: Freeze

Place the tray in the freezer and allow the fat bombs to set for at least 1 hour or until firm.

Step 7: Store & Serve

Once frozen, pop the fat bombs out of the mold and transfer them to a freezer-safe container with a lid. Store in the freezer and take one out a few minutes before eating to soften slightly.

Tips & Variations

• Berry Substitutions: You can swap raspberries for blackberries or blueberries, but be mindful of their slightly higher carb content.

• Nutty Twist: Add a tablespoon of almond butter or crushed pecans for added crunch and flavor.

• Chocolate Lovers: Drizzle the tops with melted sugar-free dark chocolate before freezing for a decadent finish.

• Dairy-Free Version: Use a vegan cream cheese alternative and coconut cream instead of butter for a dairy-free keto treat.

• Zesty Upgrade: Add a teaspoon of lemon or lime zest to enhance the tanginess of the raspberries.

Storage Instructions

Fat bombs must be kept cold due to their high fat content and absence of preservatives. Here’s how to store them:

• Freezer: Store in an airtight container in the freezer for up to 2 months.

• Fridge: If you prefer a softer texture, keep them in the refrigerator for up to 7 days. Just note they may soften quite a bit at room temperature.

Why You’ll Love These Fat Bombs

• Keto-Friendly: With only 1g net carbs per serving, these fat bombs are a perfect keto snack.

• No Bake: No need to turn on the oven!

• Portable: Easy to store and grab on-the-go.

• Customizable: Endless flavor variations to suit your cravings.

• Satisfying: The combination of fats and low sugar helps keep you full longer without energy crashes.

Final Thoughts

Whether you’re meal prepping for your keto diet or simply in search of a healthy, no-sugar-added snack, this Raspberry Cream Cheese Fat Bombs Recipe hits all the marks. It’s quick to make, easy to store, and oh-so-satisfying. The combination of creamy texture, fruity bursts of raspberries, and subtle sweetness makes it an ideal option for keto followers and anyone seeking healthier dessert alternatives. Make a batch today and curb those sugar cravings with a delicious, guilt-free bite.