This vanilla base can be used for a multitude of fat bombs. The possibilities are only limited by your keto imagination.
” method_heading=”Directions” other_notes=”Blackberries or strawberries can be used to replace the raspberries in this recipe.” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Dessert,Snack” tags_schema_only=”true” cooking_method=”melting, chilling” cook_time=”5″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20fat%20bombs%22%2C%22list%22%3A%222%20tbsp%20butter%5Cn1%2F4%20cup%2035%25%20whipping%20cream%5Cn4%20oz%20cream%20cheese%5Cn3%20tbsp%20powdered%20sweetener%2C%20to%20taste%5Cn1%20tsp%20vanilla%5Cn1%2F8%20tsp%20salt%5Cn6%20raspberries%2C%20chopped%20finely%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”834″][trg_recipe_method]
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.
