150 calories & 1.5g net carbs per serving
High vitamin A, 7% of your daily B12, 3% of daily calcium
No-bake, easy and delicious
Feel free to substitute either blueberries or strawberries for the raspberries. It is important to have a powdered sweetener.
4 oz (115g) cream cheese
1 cup (250ml) heavy cream
1/4 tsp vanilla extract (optional)
2 tbsp powdered Erythritol
1 tbsp of gelatine powder
1.5 oz (45g) raspberries (fresh/frozen)
Double the recipe and make a huge batch! Freeze and enjoy these treats when you need a sugar free pick me up.
If you want extra fluffy fat bombs you can whip the heavy cream until it forms soft peaks
and gently fold it into
the cream cheese mixture.
You can experiment with different berries, such as blueberries and strawberries. Using blueberries or strawberries will not significantly affect the net carbs of these fat bombs.
You can substitute another sweetener for the powdered Erythritol. Just add a small amount and taste as you go.
Make sure the cream cheese is at least room temperature or warm it in the microwave until soft. This will make it easier to mix in the gelatine mixture. If your cream cheese and heavy cream are too cold, it will cause the gelatine to solidify before you're able to mix it in.
The size and shape of the silicone mold does not matter so just use what is available.
Makes 8 portions
1 Mix 1 tbsp of gelatine powder into 1/4th cup of hot water. Whisk until dissolved.
2 Warm 4 oz cream cheese in a large bowl in the microwave until soft.
3 Add the gelatine water mixture and stir until smooth.
4 Add 1 cup of heavy cream. Whisk together until smooth.
5 Add 2 tbsp of powdered Erythritol and 1/4 tsp vanilla extract.
6 Add 1.5 oz of frozen/fresh raspberries and stir together without completely breaking all of the raspberries.
7 Place the mixture in a silicone mold. The size or shape does not matter.
8 Place in the fridge until completely set and firm.
9 Divide into 8 portions. Keep covered in the fridge for up to 4 days or freeze.