Raspberry cheesecake is one of those cakes that almost everybody loves. It’s the combination of the richness of the cheese and the tanginess of the raspberries that gets them I think. I feel the same way, and I’d eat raspberry cheesecake pretty often if I could. As it goes, if I’m a little lazy to bake a whole cheesecake, I opt for these fat bombs instead and they’re incredible. I love these fat bombs just as much as the cheesecake version because not only are they 100% keto-approved, they’re even better than keto fat bombs I sometimes buy from the store.
More Keto Fat Bomb Recipes:
Orange Creamsicle Keto Fat Bombs (YUMMMY!)
Addictive Pecan Pie Fat Bombs for a Satisfying Snack
Cinnamon Roll Fat Bombs with Cream Cheese Frosting
The Best Low Carb Chocolate Chip Cookie Fat Bombs Ever (Yum!)
Everything Bagel Cream Cheese Fat Bombs
Mind-Blowing 3-Ingredient Peanut Butter Fat Bombs
Easy Raspberry Cheesecake Keto Fat Bombs
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 11 1x
3 oz fresh or frozen raspberries
4 tbsp almond flour
2 tbsp unsalted butter, softened
1 ½ tbsp cream cheese, softened
2 tbsp granulated Stevia or other low carb granulated sweeter to taste
1 tsp lemon juice
½ tsp lemon zest
For decoration (optional):
1 tbsp raspberry powder
- Place the raspberries in a small saucepan.
- Mash the raspberries with potato masher.
- Cook over medium heat for 5 minutes, stirring regularly, until a thick syrup forms. (See note*)
- Remove the sauce from the heat and allow to cool completely.
- Beat the butter, cream cheese and sweetener at medium speed with an electric mixer until creamy.
- Add the lemon juice, lemon zest and raspberry syrup and beat until blended.
- Cover the dough and freeze for 30 minutes or until hard enough to form balls.
- Bring the dough out of the refrigerator and roll into balls about 1 tablespoon in size.
- Freeze the balls for 15 minutes.
- Remove from the freezer and roll each ball in raspberry powder (if using).
- Keep the balls in an airtight container in the freezer until ready to serve.
If you want to make sure that you cooked the raspberries long enough you can weigh the syrup. The syrup should weigh about 1 ½ oz.