RASPBERRY CHEESECAKE FAT BOMBS (LOW-CARB)
Fat bombs are pretty popular these days.
They are usually made from a combination of healthy fats such as pastured butter and coconut oil. Add various flavorings such as vanilla and chocolate for versatility. Initially designed for those following a Ketogenic diet, fat bombs promise to curb your appetite and rev up your metabolism.
RASPBERRY CHEESECAKE FAT BOMBS
These morsels make a delicious, low-carb, sugar-free treat to go with your butter coffee or afternoon tea. And sometimes, all you really need is a small dose of healthy fats to tie you over to dinner.
These Raspberry Cheesecake Fat Bombs are made with 5 simple ingredients. The juiciness and fresh taste of raspberries are just whipped alongside butter and cream cheese. They are subtly sweetened with stevia extract and loosely covered with chocolate.
HELPFUL TOOLS & INGREDIENTS USED:
I love these stevia-sweetened chocolate chips. They are a little on the pricier side but I use it sparingly and pick off every single chocolate piece off the parchment paper.
Speaking of stevia, I use SweetLeaf Sweet Drops Steviaclear. It’s a good quality product and a little goes a long way.
I used a hand mixer but even an immersion blender such as this one would work.
Some ideas to hold and shape these fat bombs: fun silicone molds, silicone baking cups (as shown in video), or even a regular muffin pan with liners would work. Alternatively, you can also use a small sheet pan lined with parchment paper.
INGREDIENTS
INSTRUCTIONS
RASPBERRY CHEESECAKE FAT BOMBS
Beat cream cheese, butter, and stevia in a medium bowl with a hand mixer until smooth and fully combined.
Add raspberries and mix just enough to incorporate them into the cream cheese mixture.
Transfer the fat bomb mixture to silicon molds or lined muffin pans. Place in freezer for 2 hours to completely set and solidify.
CHOCOLATE DRIZZLE
In a double boiler, melt chocolate and butter together but don't overheat. Whisk to create a smooth chocolate drizzle.
Drizzle chocolate over the Raspberry Cheesecake Fat Bombs and give a few minutes for the chocolate to set.
Store Raspberry Cheesecake Fat Bombs in an airtight container in the freezer for best results. Remove and set at room temperature for 10 minutes to slightly thaw before eating.
thanks done share recipes to : https://prepareandnourish.com/raspberry-cheesecake-fat-bombs-low-carb/
They are usually made from a combination of healthy fats such as pastured butter and coconut oil. Add various flavorings such as vanilla and chocolate for versatility. Initially designed for those following a Ketogenic diet, fat bombs promise to curb your appetite and rev up your metabolism.
RASPBERRY CHEESECAKE FAT BOMBS
These morsels make a delicious, low-carb, sugar-free treat to go with your butter coffee or afternoon tea. And sometimes, all you really need is a small dose of healthy fats to tie you over to dinner.
These Raspberry Cheesecake Fat Bombs are made with 5 simple ingredients. The juiciness and fresh taste of raspberries are just whipped alongside butter and cream cheese. They are subtly sweetened with stevia extract and loosely covered with chocolate.
HELPFUL TOOLS & INGREDIENTS USED:
I love these stevia-sweetened chocolate chips. They are a little on the pricier side but I use it sparingly and pick off every single chocolate piece off the parchment paper.
Speaking of stevia, I use SweetLeaf Sweet Drops Steviaclear. It’s a good quality product and a little goes a long way.
I used a hand mixer but even an immersion blender such as this one would work.
Some ideas to hold and shape these fat bombs: fun silicone molds, silicone baking cups (as shown in video), or even a regular muffin pan with liners would work. Alternatively, you can also use a small sheet pan lined with parchment paper.
INGREDIENTS
- RASPBERRY CHEESECAKE FAT BOMBS
- 8 oz full fat cream cheese at room temperature
- 1/4 cup butter at room temperature
- 8-12 drops stevia extract
- 1 cup fresh raspberries
- CHOCOLATE DRIZZLE
- 1 tablespoon butter
- 1/4 cup stevia-sweetened chocolate chips
INSTRUCTIONS
RASPBERRY CHEESECAKE FAT BOMBS
Beat cream cheese, butter, and stevia in a medium bowl with a hand mixer until smooth and fully combined.
Add raspberries and mix just enough to incorporate them into the cream cheese mixture.
Transfer the fat bomb mixture to silicon molds or lined muffin pans. Place in freezer for 2 hours to completely set and solidify.
CHOCOLATE DRIZZLE
In a double boiler, melt chocolate and butter together but don't overheat. Whisk to create a smooth chocolate drizzle.
Drizzle chocolate over the Raspberry Cheesecake Fat Bombs and give a few minutes for the chocolate to set.
Store Raspberry Cheesecake Fat Bombs in an airtight container in the freezer for best results. Remove and set at room temperature for 10 minutes to slightly thaw before eating.
thanks done share recipes to : https://prepareandnourish.com/raspberry-cheesecake-fat-bombs-low-carb/
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