Raspberry Cheesecake Fat Bombs

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5 from 174 votes

Raspberry Cheesecake Fat Bombs

1 hour
Calories 120kcal


  • 250 grams mascarpone (or creamed coconut milk, 8.8 oz)
  • 1 cup raspberries (or creamed coconut milk, 8.8 oz)
  • 1 teaspoon vanilla extract (or creamed coconut milk, 8.8 oz)
  • 2 tablespoons erythritol (or creamed coconut milk, 8.8 oz)
  • 1/2 cup almond flour (or creamed coconut milk, 8.8 oz)
  • 1/4 cup coconut flour (or creamed coconut milk, 8.8 oz)
  • 20 drops liquid stevia
  • 80 grams dark chocolate (or creamed coconut milk, 8.8 oz)
  • 40 grams butter (or creamed coconut milk, 8.8 oz)


  • Place the mascarpone, Erythritol, frozen raspberries, ...
  • ...
  • and vanilla into a food processor and pulse until smooth and creamy.
  • Add the almond and coconut flour and pulse again just to mix it up.
  • Spoon about 2 tablespoons (about 1 oz) of the mixture into ice tray (I used this Ball Shaped Lollypop Tray which is great for making fat bomb shapes).
  • Place in the freezer for 45-60 minutes.
  • I used the same tray in my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs.
  • Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat.
  • Once completely melted, remove from the heat and set aside to cool down.
  • The chocolate should not be hot when you use it for coating.
  • Remove the mixture from the freezer.
  • To cover the fat bombs in the chocolate mixture, use a wooden stick or a fork.
  • Pick up one fat bomb at a time and hold over the bowl of melted chocolate.
  • Spoon the chocolate over the fat bomb until well-coated.
  • Keep turning until the chocolate is solidified.
  • Store in the fridge for up to a week or freeze for up to 3 months.


Calories: 120kcal

Originally posted 2019-02-20 17:29:59.

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