WHITE CHOCOLATE RASPBERRY FAT BOMBS


 

I N G R E D I E N T S

  • 1/2 cup coconut oil
  • 2 ounces cacao butter
  • 1/2 cup freeze-dried raspberries
  • 1/4 cup powdered erythritol sweetener (like Swerve)
D I R E C T I O N S
  1. Line a 12-cup muffin pan with paper liners. Or use a silicone muffin pan.
  2. Heat the coconut oil and cacao butter in a small saucepan over low heat until completely melted. Remove the pan from the heat.
  3. Grind the freeze-dried raspberries in a food processor, blender, or a coffee grinder.
  4. Add the pulverized berries and sweetener to the saucepan. Stir until the sweetener is mostly dissolved.
  5. Divide the mixture among the muffin cups. The raspberry powder will sink to the bottom -- no worries. Just keep the mixture stirred as you pour them into each mold so each one has some of the raspberry powder.
  6. Chill for an hour or until firm. They'll keep in the refrigerator for several weeks. (My guess is that they won't last that long before they're all eaten.)

N O T E S

  • Meal Type:¬†Dessert
  • Serves: 10-12
  • Total Time: 1h 5min
  • Calories:¬†153
  • Net Carbs: 1.2g

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