Raspberry Cheesecake Fat Bombs


A ramekin filled with Raspberry cheesecake bombs
Cheesecake Fat Bombs

Look out Cravings because here comes the BOMB!

Add a little pizazz in your life.  A tangy tart-sweet treat is ready to EXPLODE in your mouth and chase those cravings away!


  1. Small mixing bowl
  2. Fork for smashing the raspberries
  3. Silicone truffle mold with at least 30 cavities (optional) or you could mold them with a cookie dough scoop.
  4. Parchment paper and cooking dough scoop if you don’t have a truffle mold


  1. 1/4 cup of Coconut Oil
  2. 2 tablespoons unsalted butter
  3. 1/2 teaspoon of vanilla extract
  4. 3 tablespoons Swerve confectioner’s style sweetener.


  1. In a small mixing bowl, combine all the ingredients and mix with a fork until smooth.
  2. Distribute cheesecake mixture evenly among 30 cavities of truffle molds. Alternatively, use a spoon or cookie dough scoop to put a bite-size portion onto parchment paper.
  3. Freeze for about an hour or until set.

Store the extras in the freezer for up to 3 weeks. Now you are ready for the cravings!

3 Per serving:

Calories: 122| Fat: 13.3 g | Protein: 1.2 g | Total Carbs: 0.9 g |

Net Carbs: 0.8 g




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