Raspberry Cheesecake Fat Bombs

4.3 stars, average of 103 ratings

By Martina Slajerova, updated August 22 202041
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As some of you may know, I've been working on a cookbook that is be all about fat bombs!

After teasing you with some of the amazing recipes that will be included, I'd like to share one of them with you. It was originally meant to be in the cookbook but I decided to share it on my blog with you all instead.

Fat bombs that are made with berries usually need to be frozen as the mixture is too runny with the berry juices. However, I used almond and coconut flour to help the mixture thicken and hold its shape. What that means is that you can keep it in the fridge ready to be eaten!

If you need to make these nut-free, use only coconut flour (¹/₃ - ¹/₂ cup) instead of coconut & almond flour combination.

What are Fat Bombs?

Both sweet and savoury, fat bombs are quick high-fat snacks that will help you stay fuller for longer. They are great for fat fast and a quick and convenient source of energy. Keep in mind that fat bombs are treats, not meal replacements and you should eat them in moderation, no more than 1-2 pieces a day.

For similar recipes also check out my Strawberry Cheesecake Fat Bombs and Bulletproof Fat Bombs!

0 days, 1 hours, 15 minutes

Hands-on 15 minutes Overall 1 hour 30 minutes

Serving size 1 fat bomb

Allergy information for Raspberry Cheesecake Fat Bombs

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Nutritional values (per 1 fat bomb)

Net carbs1.9 grams

Protein2.5 grams

Fat12.8 grams

Calories134 kcal

Calories from carbs 6%, protein 8%, fat 86%

Total carbs3.1 gramsFiber1.2 gramsSugars1.4 gramsSaturated fat7.3 gramsSodium6 mg(0% RDA)Magnesium23 mg(6% RDA)Potassium78 mg(4% EMR)

Ingredients (makes 16 servings)

Cheesecake filling:

250 g mascarpone or full-fat cream cheese or creamed coconut milk (8.8 oz)
1 cup raspberries, frozen (150 g/ 5.3 oz)
1 teaspoon sugar-free vanilla extract or ¹/₂ tsp vanilla bean powder
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz) or other healthy low-carb sweetener from this list
¹/₂ cup almond flour (50 g/ 1.8 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
Optional: 15-20 drops liquid stevia

Coating:

80 g extra dark chocolate - 85% cocoa solids or more (2.8 oz) - I used 90% chocolate
40 g cacao butter or extra virgin coconut oil (1.4 oz)

Instructions

Place the mascarpone, Erythritol, frozen raspberries and vanilla into a food processor.
Process 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 a ball shaped lollypop tray which is great for making fat bomb shapes.) Place in the freezer for 45-60 minutes.
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.
Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.
Store in the fridge for up to a week or freeze for up to 3 months.

Raspberry Cheesecake Fat Bombs
Step by Step

★★★★★★★★★★

4.3 stars, average of 103 ratings

Deliciously creamy sugar-free cheesecake truffles coated in dark chocolate crust. A healthy after dinner dessert for the ketogenic diet.

Hands on15m

Overall1h 30m

Servings16

Calories134 kcal

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Ingredients

250 g mascarpone or full-fat cream cheese or creamed coconut milk (8.8 oz)
1 cup raspberries, frozen (150 g/ 5.3 oz)
1 teaspoon sugar-free vanilla extract or ¹/₂ tsp vanilla bean powder
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz) or other healthy low-carb sweetener from this list
¹/₂ cup almond flour (50 g/ 1.8 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
Optional: 15-20 drops liquid stevia
80 g extra dark chocolate - 85% cocoa solids or more (2.8 oz) - I used 90% chocolate
40 g cacao butter or extra virgin coconut oil (1.4 oz)

Instructions

Place the mascarpone, Erythritol, frozen raspberries and vanilla into a food processor.
Process 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 a ball shaped lollypop tray which is great for making fat bomb shapes.) Place in the freezer for 45-60 minutes.
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.
Place each of the coated fat bombs on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.
Store in the fridge for up to a week or freeze for up to 3 months.

Nutrition (per serving, 1 fat bomb)

Calories134kcal

Net Carbs1.9g

Carbohydrates3.1g

Protein2.5g

Fat12.8g

Saturated Fat7.3g

Fiber1.2g

Sugar1.4g

Sodium6mg

Magnesium23mg

Potassium78mg

Detailed nutritional breakdown (per 1 fat bomb)

Net carbs	Protein	Fat	Calories
Total per 1 fat bomb
1.9 g	2.5 g	12.8 g	134 kcal
Mascarpone cheese
0.3 g	0.9 g	5.5 g	55 kcal
Raspberries, frozen (unsweetened)
0.4 g	0.1 g	0 g	3 kcal
Vanilla powder, dried (from vanilla beans, vanilla pods)
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Almond flour (blanched ground almonds, almond meal)
0.3 g	0.7 g	1.6 g	18 kcal
Coconut flour, organic
0.2 g	0.3 g	0.3 g	7 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.7 g	0.5 g	2.8 g	28 kcal
Cocoa butter, organic (cacao butter)
0 g	0 g	2.5 g	22 kcal

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Berenice 4 years ago # Reply

Can you freeze these so I can eat them in a few weeks

Martina @ KetoDiet 4 years ago # Reply

Oh yes, these freeze well! They will last at least 3 months in the freezer.

Sevda Mammadova 5 years ago # Reply

Hello Martina! Thank you so much for your amazing recipes!! Love them all 😊 Was wondering about the covering, if I use my homemade chocolate (cocoa butter + cocoa powder + sweetener) will I still need to melt it with cocoa butter?

Martina @ KetoDiet 5 years ago # Reply

Thank you Sevda! If you're using your own chocolate you can skip the cacao butter - that is only used to make the dark chocolate taste milder and slightly reduce the carb count.

Thank you so much for your reply😊

Nour Abdel Baki 6 years ago # Reply

Do I have to use coconut flour?

Martina @ KetoDiet 6 years ago # Reply

You can use almond flour instead but you'll need to use more (coconut flour is more absorbent). Try 1 cup of almond flour (total) and add more if needed. You do need it to make the mixture thicker. It would be too runny if you skip it completely.

Paris 7 years ago # Reply

Would adding 1/4c protein powder be a possibility to increase the protein content? love the recipes! Thanks

Martina @ KetoDiet 7 years ago # Reply

I think that should work. You will have to reduce the amount of almond and/or coconut flour or it may be too dry. Try using half and add more if needed 😊

Mohammed 7 years ago # Reply

Can I use powdered milk instead of almond flour and coconut???

This is a very different ingredient so it's hard to tell. It is also high in carbs - it's not suitable if you follow a low-carb diet. You could try whey/egg white protein powder.

Michelle Whitfield 8 years ago # Reply

I made these today. I wasn't too pleased with the taste. Is it neccessary to add coconut and almond flour? If so, is there an alternative?

Martina @ KetoDiet 8 years ago # Reply

You can skip the almond/coconut flour altogether but you will need to skip the raspberries as well. Almond/coconut flour are used to prevent the cheesecake mixture from being too wet. What you can do instead is to make a "basic cheesecake" with 1 tablespoon of lemon juice + some vanilla extract or cinnamon.
Or just use 2-4 tablespoons cocoa powder + few raspberries (the cocoa powder will soak up some of the moisture).
Or if you use the raspberries as in this recipe but without the almond/coconut flour, you will need to keep them intact (just gently mix them in without pureeing them). I hope this helps!

Alice 8 years ago # Reply

These are delicious and even my 2 and 5 year old love them. Thanks!

That's great! I'm glad they like them! 😊

melanie 8 years ago # Reply

These are dangerous! I can't stop eating them. So far my favorite fat bomb.

Thank you Melanie! 😊

Deborah 9 years ago # Reply

Yum a must try, but I will use blueberries!

Susie 9 years ago # Reply

Hi, I'm new to keto, this time around. I've experienced it twice in my life before so I know this is where I want to go. I'm on day 8 of eating keto this time around....3rd time's a charm. These look fantastic. I will make these as getting enough fat in my diet is something toward which I must make a concerted effort.

Dee 9 years ago # Reply

These are AMAZING! Really worth the time and effort to make. The almond meal and coconut flour add an interesting texture and ensure the cream cheese isn't overpowering. There's only a little chocolate per bomb but it's just enough to provide a perfect counterpoint to the filling.

Martina @ KetoDiet 9 years ago # Reply

Thank you Dee!!

Cikan 9 years ago # Reply

I am allergic to coconut, (and walnuts). What can I use instead?

Can you eat almonds? You can use almond flour instead - see the tips below ingredients. Also, you can use ghee or butter instead of coconut oil.

Jaime (http://www.theunpreparedmommy.com/) 9 years ago # Reply

Where do you purchase your cocoa butter and what brand do you use? Thanks!

Hi Jaime, I get mine on Amazon: astore.amazon.com/ketblo-20Filter but I would think that you can get cacao (cocoa) butter in any health food store.

Louisa Price 9 years ago # Reply

Hi, am 2 weeks into the LCHF diet, and loosing weight, woohoo, however...............
can you please recommend alternatives for Coconut in all its forms? I have a severe allergy to coconut. and need alternatives for coconut flour, coconut butter, coconut oil and milk, coconut shredded and desiccated, and coconut cream,
I appreciate that I can substitute somethings, like cocoa butter, which is on order, but where its used in something like a cake, I really need something I can substitute it with?

Hi Louisa, in this recipe, you can use almond flour instead (I'd use double the amount of coconut flour) or you can use ground chia seeds (just 1 tablespoon). Then it really depends on the recipe - whether it's sweet or savoury. Hope this helps!
- Instead of coconut oil: ghee (in cakes) or cocoa butter (for chocolate coating)
- Instead of coconut milk / cream: cream, cream cheese, mascarpone or almond/ nut milk (very low in fat so may not work in all recipes)
- Instead of shredded coconut: almond meal or other nut/ seed meal, flaked almonds, etc.
- Instead of coconut flour: about double the amount of almond or other nut/ seed flour

Sarah | Well and Full (http://wellandfull.com/) 9 years ago # Reply

These look AMAZING!! And thank you for including a vegan option 😊

Thank you Sarah! I actually prefer the one with coconut milk 😊

Pamela 9 years ago # Reply

Martina, I can't find Cacoa Butter, is there a substitute?

Yes, you can use coconut oil instead 😊

Levis-mum 9 years ago # Reply

Just put mine in freezer had to use fine coconut as I didn't have coconut flour still blended up well. Cant wait to try will store in freezer hopefully 😊 unless they get demolished before hand.

Sounds great to me! Hope you like them 😊

Brock 9 years ago # Reply

I just finished the freezing part of these. I'm really excited to try them! I am curious about the sugar value as well as total calorie count per serving. Mine are about double the serving size here because that's the only tray I have. I've just started a strict Keto diet and don't want to mess anything up. Thank you for the recipe!

Total calorie count is 134 kcal and sugar is 1.4 grams and 1.9 grams of net carbs per serving (double the amount for your serving). That would make it 3.8 g net carbs for a double serving which is fine 😊 Hope you like them!

I'm curious about the total sugar content of the finished product

There is 1.4 grams of sugar per serving if that's what you had on mind? 😊

Kelly 9 years ago # Reply

This truly is the BOMB! They are amazing, taste like like cheesecake truffles and the almond and coconut flour add a nice texture to it. Yum!!

Thank you Kelly! 😊

Jennifer (http://offthesouthernpath.wordpress.com/) 9 years ago # Reply

I'm allergic to tree nuts, but not peanuts or coconuts. What flour can I use in place of almond flour? These look heavenly and I'm just itching to make these!

Thank you Jennifer! I now additionally included some tips for coconut flour. I'd use 1/3-1/2 cup instead of the coconut flour & almond flour combination. I'd start with 1/3 cup and see if the mixture needs more.