Type to search

CHOCOLATE RASPBERRY KETO FAT BOMBS

Recipe

CHOCOLATE RASPBERRY KETO FAT BOMBS

Share

CHOCOLATE RASPBERRY KETO FAT BOMBS

Chocolate Fat Bombs packed full of coconut oil, and stuffed with a layer of raspberry filling.

Fat bombs aren’t just about having a keto-friendly sweet.  They also have coconut oil in them, helping to fill you up if you are feeling hungry.

In fact, I usually end up cutting these Chocolate Fat Bombs with Raspberry Filling in half when I eat one, because I find that they’re a bit too filling for me.

These are so easy to throw together, and the majority of the time involved is letting them freeze.

DURATION

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Additional Time: 1 Hour | Total Time: 1 Hour 20 Minutes

INGREDIENTS

For the Raspberry Filling:

  • 1 cup raspberries, fresh or frozen
  • approved keto sweetener, to taste

For the Chocolate Base:

  • 1 cup coconut oil
  • 1 cup cocoa powder
  • approved keto sweetener, to taste

INSTRUCTIONS

For the Raspberry Filling:

  • In a small pot, bring raspberries to a low boil.
  • Remove from heat, mash, and sweeten to taste. (See notes)
  • Return to burner. Reduce heat and simmer 10 minutes.
  • Put in the fridge to cool while making chocolate base.

For the Chocolate Base:

  • Prepare 12 cupcake liners on a cutting board or baking pan, in order to easily move them in and out of the freezer.
  • Measure coconut oil and cocoa into a medium microwave-safe bowl.
  • Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
  • Sweeten to taste. (See notes)
  • Put 1 Tablespoon of chocolate base into each cupcake liner.
  • Freeze for 10 minutes, or until chocolate is set.
  • Top chocolate with 2 teaspoons raspberry filling.
  • Freeze for 10 minutes.
  • Top with remaining chocolate base (about 1 Tablespoon per chocolate).
  • Freeze 30-60 minutes, until frozen solid.
  • Transfer to a freezer bag or other freezer safe storage, and remove one at a time to consume.

Notes

  • You may use fresh or frozen raspberries. If using frozen raspberries, thaw before cooking.
  • For the raspberry filling, I used 2 tsp. Torani Sugar Free Vanilla syrup.
  • For the chocolate base, I used about 3 tsp. powdered stevia.

NUTRITION INFORMATION:

Yield: 12 | Serving Size: 1

Amount Per ServingCalories: 195 | Total Fat: 19g | Saturated Fat: 15g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 0mg | Sodium: 0mg | Carbohydrates: 5g | Fiber: 2g | Sugar: 1g | Protein: 1g

Tags:

Leave a Comment

Your email address will not be published. Required fields are marked *