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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.

Find it online: https://healthysubstitute.com/raspberry-cheesecake-fat-bombs