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Vanilla Raspberry Cheesecake bombs

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Vanilla Raspberry Cheesecake bombs

Berries are used in moderation on the Ketogenic way of eating, but as you progress through your own keto journey, you will find that when it comes to sweetness, a little goes a long way. The little beads of raspberry in these vanilla fat bombs act as little mini explosions of added flavour and sweetness.
This vanilla base can be used for a multitude of fat bombs. The possibilities are only limited by your keto imagination.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min


For the fat bombs

  • 2 tbsp butter
  • 1/4 cup 35% whipping cream
  • 4 oz cream cheese
  • 3 tbsp powdered sweetener, to taste
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 6 raspberries, chopped finely



Finely chop raspberries and place them on a paper towel to absorb juices/liquids. Set aside.
Melt butter in a small saucepan over medium heat.
Add whipping cream and cream cheese. Whisk until smooth.
Add sweetener and stir constantly, adjust sweetness to taste.
Turn off heat and stir in vanilla and salt. Blend well.
Pour into a silicon mini muffin pan
Divide raspberry pieces into sections and add them to each fat bomb.
Gently mix the raspberries into the batter, trying not to mash the berries and./or disturb the juices. We use the end of a spoon (Handle)
Chill for three to four hours.
Keep refrigerated.

Blackberries or strawberries can be used to replace the raspberries in this recipe.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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