Line a mini muffin pan with 12 paper liners. Set aside.
Indulge, even when you're following a Keto diet, with our Raspberry Truffle Keto Fat Bombs.
Servings and Ingredients
|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
- Medium bowl
- Electric mixer
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 70mg
- Total Carbohydrates: 6g
- Protein: 1g