Line a mini muffin pan with 12 paper liners. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Indulge, even when you're following a Keto diet, with our Raspberry Truffle Keto Fat Bombs.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee heavy whipping cream | ||
| ¼ c. Hy-Vee baking cocoa | ||
| 3 tbsp. Sola alternative granulated sweetener | ||
| 5 oz. Hy-Vee plain cream cheese, softened, (2/3 c.) | ||
| ¼ c. Hy-Vee salted butter, softened | ||
| ¼ c. coconut oil | ||
| 1 tbsp. Swerve confectioner's sweetener | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 12 fresh raspberries, washed and dried |
Things To Grab
- Mini muffin pan
- Mini muffin paper liners
- Small saucepan
- Whisk
- Medium bowl
- Electric mixer
Directions
Combine cream, cocoa, and alternative sweetener in a small saucepan. Cook over medium-low heat, whisking constantly for 10 minutes or until smooth and thickened. Set aside to cool.
Beat together cream cheese, butter, coconut oil, confectioner's sweetener, and vanilla in a mixing bowl until smooth. Drop spoonfuls of dough into lined cups, filling each half full. Press a raspberry into center of each truffle.
Place cooled cocoa mixture in a piping bag with a star tip. Pipe cocoa mixture on each fat bomb. Refrigerate for 3 to 4 hours or until set. Store fat bombs in an airtight container in the refrigerator for up to one week.
Nutrition facts
Servings
160 Calories per serving
1 bomb
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 70mg
- Total Carbohydrates: 6g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%