A few days ago I posted my recipe for these gorgeous blueberry keto fat bombs.

I was so obsessed with them that I started to think about similar recipes I could make.
I always have frozen berries at home so experimenting with different flavors was easy and I gave it a go.

These keto raspberry fat bombs are the first successful attempt of making more of these very rich, flavorful and fresh berry fat bombs.

The best thing about these is that they’re actually easier to make than the blueberry ones!
The blueberry keto fat bombs require an additional step and with these keto keto fat bombs you can just skip this step and whip them up in 15-20 minutes!

They are rich in micronutrients, fiber and obviously 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.

So they’re actually more like a delicious low carb & low-calorie snack instead of a “true fat bomb”.

If you’re looking for something that will increase your calories and your fat intake at the end of the day, I recommend to try one of the fat bombs below instead!

But if you’re looking for a small & delicious treat that’s super low in carbs (only 0.8g net carbs per ball!) and rich in important micronutrients, you’ve come to the right place!

Healthy Keto Raspberry Fat Bombs (Easy Keto Snacks Or Keto Dessert)

RASPBERRY KETO FAT BOMBS INGREDIENTS:

Keto Raspberry Fat Bombs Ingredients

(You can find the exact amounts needed on the recipe card at the end of this post!

UPDATE: The original recipe only yielded 4 raspberry fat bombs because I felt that due to the limited durability and because they have a very intense raspberry flavor, a small batch would make more sense.
But I’ve got a bit of feedback since then that a bigger batch makes more sense for a lot of people and decided to increase the recipe size because of that. 🙂

 

  • raspberries:
    I prefer frozen raspberries.Frozen produce is usually 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!
  • butter or 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.
  • granulated erythritol:
    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 it’s natural origin and natural production process (fermentation with 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 granulated 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.
    Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.

  • lemon juice: optimally, pressed from a fresh lemon

Healthy Keto Raspberry Fat Bombs (Easy Keto Snacks Or Keto Dessert)

HOW TO MAKE RASPBERRY KETO FAT BOMBS:

1. Cook the raspberries:
This is the secret to this recipe.

If you would just puree fresh or frozen raspberries, you would get a very mushy fat bomb base.
You would either had to add a lot more almond flour or butter/coconut oil to make fat bombs that keep their shape.

The color would be different as well.

That’s why I recommend heating the raspberries in a non-sticking pot on low to medium heat.

Let the raspberries simmer for approx. 10-15 minutes or until most of the liquid has evaporated.

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.

Don’t forget to stir every other minute or so to avoid burning!

2. Mix with remaining ingredients & Chill:
Transfer the cooked raspberries into a bowl and add the fat, erythritol, almond flour and the lemon juice.
Stir until you get a smooth & beautiful, pink mass.

Chill the mass in your freezer for approx. 10-15 minutes.
This will make forming the balls much easier.

4. Form the balls & coat with granulated erythritol:
Once the mass is cold enough to work with, start to form your fat bombs – use a cookie or measuring scoop or spoon to scoop out parts of the mass and roll it into a ball using your hands.

Roll the balls in granulated erythritol for the finished look.5.

Serve:
Let the balls chill in the fridge for at least 1 hour before enjoying them.

You can store the fat bombs covered with plastic wrap in your fridge for approx. 2-3 days.
Nutrition Info:
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.

Q: How do you include Erythritol in your calculations?

A: The short answer is: I don’t, and I can tell you why.

Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.

(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

Healthy Keto Raspberry Fat Bombs (Easy Keto Snacks Or Keto Dessert)

CATEGORY Dessert, Fat Bombs, Keto, Low Carb, Snacks, Vegetarian DIFFICULTY Beginner

These healthy raspberry keto fat bombs are the perfect treat to make when you want something that’s fresh, low in calories and carbs!

Healthy Keto Raspberry Fat Bombs (Easy Keto Snacks Or Keto Dessert)
YIELDS 8 Servings
PREP TIME10 minsCOOK TIME10 minsTOTAL TIME1 hr 30 mins
 3.50 oz (100g) raspberries (fresh or frozen)
 2 tbsp (0.6oz/16g) finely ground almond flour
 2 tbsp (1oz/28g) granulated erythritol
 2 tbsp (0.9oz/26g) softened butter
 1 tsp lemon juice
Coating:
 granulated erythritol
1

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.

2

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.

3

Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.

4

Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.

5

Chill in the fridge for approx. 1 hour before consuming them.

Store them covered with plastic wrap in your fridge for approx. 2-3 days.

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