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    You are here: Home / Recipes / Cake Pops & Truffles / raspberry lime cheesecake fat bombs

    raspberry lime cheesecake fat bombs

    Sep 3, 2014 · 14 Comments

    If you're on the keto diet and need a little treat, try out these Raspberry Lime Cheesecake Fat Bombs! These are rich but still refreshing and zesty thanks to fresh raspberries and lime juice.

    raspberry lime cheesecake fat bombs | The Baking Fairy

    Hello, friends! Today, I am sharing a recipe from my high-fat/low-carb keto diet. These little babies are fat bombs, and they are basically the best thing EVER. I made a batch of chocolate and almond butter fat bombs last week, and they tasted like Reese's... this week, I decided to make some citrusy ones! I found quite a few recipes for lemon fat bombs on trusty Pinterest, but when I went to the store... gasp! No more lemons! Not a singular one. So what's a girl to do? Well, use limes instead, obviously. I had a few sad, stray raspberries in the fridge, so those got thrown in as well. What resulted was these totally amazing, rich, lifechanging Raspberry Lime Cheesecake Fat Bombs. They taste like bites of cheesecake ice cream! I DIE.

    raspberry lime cheesecake fat bombs | The Baking Fairy

    raspberry lime cheesecake fat bombs | The Baking Fairy

    So, if you are not a keto dieter, fat bombs probably don't make much sense to you. And honestly, on a normal diet with carbs, fat bombs aren't necessary! However, they are super helpful {and super delicious} for when you are into this way of eating and you're falling a bit short on your daily fat guidelines. These are a great way to add in more healthy fats without adding many extra carbs or protein. You need just a few ingredients, which are staples on an average keto diet, and you are well on your way to having amazing, delicious dessert that has zero sugar and hardly any carbs! Yum. Happy eating!

    raspberry lime cheesecake fat bombs | The Baking Fairy

    {recipe adapted from Briana's Mildly Interesting Tumblr}

    raspberry lime cheesecake fat bombs
     
    Save Print
    Prep time
    15 mins
    Cook time
    1 hour
    Total time
    1 hour 15 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cake Pops & Truffles
    Serves: 16
    Ingredients
    • ¼ cup melted coconut oil
    • 4 tablespoon unsalted butter
    • 4 oz cream cheese
    • Zest of 1 lime
    • Juice of ½ a lime
    • about 8 drops liquid Stevia {or ~2 teaspoon granulated stevia}
    • ¼ cup fresh raspberries
    Instructions
    1. In a microwave safe bowl, combine the butter and cream cheese, and microwave in 30-second intervals until the mixture is smooth and creamy but not totally melted.
    2. Whisk the mixture until well-incorporated, then pour in the coconut oil and whisk vigorously.
    3. Add in the stevia, lime juice, and lime zest, and mix everything together.
    4. Finally, add in the fresh raspberries, and crush them lightly as you whisk them in.
    5. Grab a silicone mold or a mini-muffin tin with liners, and divide the mixture evenly. I was able to get about 16 fat bombs with this recipe!
    6. Place in the freezer until frozen solid {at least 1-2 hrs}, then you can remove from the mold. Store in the freezer or they will melt!
    3.2.1311

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    Reader Interactions

    Comments

    1. Ashten says

      June 14, 2015 at 3:20 pm

      I love your moods! Where did you get them?

      Reply
      • Ashten says

        June 14, 2015 at 3:21 pm

        *molds

        Reply
        • valentina says

          June 15, 2015 at 7:27 pm

          Thank you! I am not sure, but they are Wilton brand so I'm thinking I must have gotten them at Hobby Lobby or Walmart. πŸ™‚

          Reply
    2. Stephanie says

      April 27, 2017 at 10:47 pm

      Do you by chance know the nutrition info for these?

      Reply
      • valentina says

        April 28, 2017 at 8:35 pm

        Hi Stephanie! I plugged it into a calorie calculator and this is what it said (splitting the batch into 16 fat bombs): 81 calories each, 1g carbs, 9g fat, 1g protein, 23g sodium, 0g sugar. Hope that helps πŸ™‚

        Reply
        • STEPHANIE says

          May 11, 2017 at 4:06 pm

          Thanks!

          Reply
    3. Laurie Foster says

      February 09, 2018 at 10:37 pm

      can I use blueberries instead? Or cherries?

      Reply
      • valentina says

        February 09, 2018 at 11:13 pm

        I don't see why not! The carb counts may be different though. I would choose blueberries over cherries as they have more fiber and fewer carbs from what I understand. But flavor-wise they will be good either way!

        Reply
    4. Kelly says

      October 20, 2018 at 2:48 pm

      Your receipt says unsalted butter but the picture shows Kerry Gold salted butter. Which is correct and how important is it to be salted/unsalted? I have a TON of the salted in my fridge.

      Reply
      • valentina says

        October 20, 2018 at 8:45 pm

        Hi Kelly! Good catch, I honestly never noticed that before! You can use either one in your recipe, I don't think it should make your fat bombs too salty! It will get balanced out with the stevia and raspberries. If you are worried you can also try half salted/half unsalted and see how the flavor is!

        Reply
        • Kelly says

          October 21, 2018 at 11:05 am

          Thanks! I got a huge bag of limes at COSTCO to make guacamole and needed a way to use them all. Most recipes call for key lime. Bummer. Can't wait to amke these today with the rest of my meal prep.

          Reply
    5. Kelly says

      October 28, 2018 at 5:00 pm

      Made these and They. Are. The. BOMB! I give samples of my keto foods to keto people at work and a few non-keto folks. These were a hit with everyone. I think the flavors meld much better once they have thawed s little. They are perfect by lunch time with a cold pack in my bag. This will be one of my favs!! Thanks again!

      Reply
      • valentina says

        October 28, 2018 at 10:53 pm

        Hi Kelly! I am soooo glad you loved them! πŸ™‚ And yes I agree, they do taste better once they are a little thawed but do watch out as they get very soft very fast. Though I am sure you've already noticed that! πŸ˜‰

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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