Raspberry Truffle Keto Fat Bombs

Recipe

Snack
Raspberry Truffle Keto Fat Bombs

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4.67 out of 5 stars
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3 ratings

Recipe Data

12
Servings
32min
Prep
3hr32min
Total

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    Description

    Indulge, even when you're following a Keto diet, with our Raspberry Truffle Keto Fat Bombs.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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
    12fresh raspberries, washed and dried

    Things To Grab

    • Mini muffin pan
    • Mini muffin paper liners
    • Small saucepan
    • Whisk
    • Medium bowl
    • Electric mixer

    Directions

    1. Line a mini muffin pan with 12 paper liners. Set aside.

    2. 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.

    3. 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.

    4. 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%

    Recipe Source:

    Seasons January 2020