Not too long ago I posted an article about 8 delicious KETO desserts and I enjoyed those keto desserts so much that started to think about other tasty keto dessert recipes I could make.
I have a ton of frozen fruit in my freezer at home, so I decided to start experimenting with them.
This was my first time making fresh berry fat bombs, and these keto raspberry fat bombs were a success.
And the best thing about these is that they’re actually super easy to make!
They’re so rich in fiber, micronutrients and fat but because most of the fat bomb mass is the actual fruit, they’re incredibly low in calories too which is pretty rare for a fat bomb.
They’re really more of a tasty low carb & low-calorie snack instead of a “true fat bomb”. Hint why they are perfect for someone on a strict keto diet. But be sure not to eat too many lol.
So If you’re looking for a healthy snack that will help add increase your calories and fat intake, then I suggest trying out KETO Raspberry Fat Bombs!
If you are looking for an easy & delicious snack that’s low in carbs (only 0.8g net carbs per ball!) and rich in micronutrients, you’ve come to the right place!
Raspberry KETO Fat Bombs Ingredients :
This section is where I share a few tips and explanations for the ingredients you’ll need for this recipe.
The recipe will yield approx. 8-10 small fat bombs (I like to keep the size of my recipes small so everyone has a chance to test my recipes without having to make a huge amount) – so if you want to make them in bulk I recommend to double or triple the recipe!
(You can find the exact amounts needed on the recipe card at the end of this post!)
I personally like to use frozen raspberries instead of fresh ones.
Frozen raspberries usually are richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit. Plus: It’s available all year round!
Another important thing to remember is to cook the raspberries until most of the liquid has evaporated. This will intensify the aroma of the raspberries and result in a much richer flavor.
It will also make sure that the consistency isn’t too “runny”.
Butter/Other Suitable Fat Substitute:
I used softened butter for this recipe, but you can easily turn it vegan and paleo by switching the butter with coconut oil. I highly recommend using coconut oil instead of liquid plant oils because the fat bombs won’t stay in shape if you use liquid oil.
Butter and coconut oil both harden at cold temperatures and this, in turn, keeps the fat bomb from turning into a puddle of raspberry mush.
Finely Ground Almond Flour:
The almond flour is important for this recipe because it adds extra stability to the fat bombs.
In my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation by a certain kind of yeast), I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar. Keep that ratio in mind when you use a different sweetener and adjust accordingly.
KETO Raspberry Fat Bombs
- 3.5 oz Raspberries (fresh or frozen)
- 2 tbsp Finely Ground Almond Flour
- 2 tbsp Granulated Erythritol
- 2 tbsp Softened Butter
- 1 tsp Lemon Juice
- Granulated Erythritol
- Heat the raspberries in a non-sticking pot on low to medium heat. Let the raspberries simmer for approx. 10-15 minutes until most of the liquid has dissolved. Stir now and then while they simmer. This will leave you with a raspberry "paste" that has a dark pink/red color. If you want to make sure that you cooked the raspberries long enough you can weigh them: they should weigh about half of the initial weight.
- Transfer the cooked raspberries into a bowl and add the remaining ingredients (except for the additional erythritol needed for the coating). Stir the ingredients until you get a smooth & beautiful, pink mass.
- Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
- Take the mass out of the freezer and form small balls using your hands. Roll the balls in granulated erythritol.
- Chill in the fridge for approx. 1 hour before consuming them.
One ball has approx. 0.8g net carbs (1.7g total carbs and 0.9g dietary fiber), 2.4g fat, 1.2g protein, and 32 calories.
I got 8 raspberry fat bombs that weigh approx. 0.5oz/14g each and have an average diameter of 1″/2.5cm from this recipe. Keep in mind that the nutrition info per serving may change if you make bigger or smaller balls.
These healthy raspberry keto fat bombs are the perfect treat to make when you want something that’s fresh, low in calories and carbs!