Chocolate Fat Bombs with Raspberry Filling are a sweet recipe for those on the Keto diet.

All three of us here at Coffee With Us 3 are doing the keto diet.  Lucy started it off for health reasons, but the results she got were good enough that Kerry and I decided to do it too.

The biggest selling point for me to do keto was the fact that Lucy said she didn’t feel hungry.  And the truth is that I have never actually done a diet, because I knew I didn’t want to force myself to be hungry.

And she was right– I rarely feel hungry.  In fact, the few times I’ve felt super hungry was when I cheated and had carbs.  Funny how eating carbs makes you hungrier than eating fats.

I’ve heard horror stories from people experiencing the keto flu when they started on keto.  I purposely gave myself 1 month before starting keto, where I cut my sugar down, in the hopes that I wouldn’t deal so badly with the keto flu.  And that seemed to work pretty well.

On the occasions that I did start to feel a keto headache coming on, having high fat seemed to help a lot.  And I’m not going to lie, I typically had coffee with the high fat (like coffee with heavy cream, or coffee with coconut oil), which I’m sure helped as well.

Now that I’ve been doing the keto diet for a couple of months, I decided to add in some fat bombs.  It’s nice to have a sweet every once in a while, and these hit that spot for me.  I made some chocolate and almond butter ones, first, and I really liked those.  But with fresh raspberries coming from my parents, I wanted to include raspberries (they’re one of the best fruits on the keto diet), so I created these Chocolate Fat Bombs with Raspberry Filling.

Fat bombs aren’t just about having a keto-friendly sweet.  They also have coconut oil in them, helping to fill you up if you are feeling hungry.

In fact, I usually end up cutting these Chocolate Fat Bombs with Raspberry Filling in half when I eat one, because I find that they’re a bit too filling for me.

These are so easy to throw together, and the majority of the time involved is letting them freeze.

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Yield: 12

Chocolate Fat Bombs with Raspberry Filling

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Chocolate Fat Bombs packed full of coconut oil, and stuffed with a layer of raspberry filling.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the Raspberry Filling:

• 1 cup raspberries, fresh or frozen**
• approved keto sweetener, to taste**

For the Chocolate Base:

• 1 cup coconut oil
• 1 cup cocoa powder
• approved keto sweetener, to taste**

Instructions

For the Raspberry Filling:

1. In a small pot, bring raspberries to a low boil.
2. Remove from heat, mash, and sweeten to taste. (See notes)
3. Return to burner. Reduce heat and simmer 10 minutes. 
4. Put in the fridge to cool while making chocolate base.

For the Chocolate Base:

1. Prepare 12 cupcake liners on a cutting board or baking pan, in order to easily move them in and out of the freezer.
2. Measure coconut oil and cocoa into a medium microwave-safe bowl.
3. Microwave for 30 seconds and stir. Microwave for 30 seconds more, if needed to fully melt the coconut oil.
4. Sweeten to taste. (See notes)
5. Put 1 Tablespoon of chocolate base into each cupcake liner.
6. Freeze for 10 minutes, or until chocolate is set.
7. Top chocolate with 2 teaspoons raspberry filling.
8. Freeze for 10 minutes.
9. Top with remaining chocolate base (about 1 Tablespoon per chocolate).
10. Freeze 30-60 minutes, until frozen solid.
11. Transfer to a freezer bag or other freezer safe storage, and remove one at a time to consume.

Notes

**You may use fresh or frozen raspberries. If using frozen raspberries, thaw before cooking.

**For the raspberry filling, I used 2 tsp. Torani Sugar Free Vanilla syrup.

**For the chocolate base, I used about 3 tsp. powdered stevia.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 195Total Fat 19gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 0mgCarbohydrates 5gFiber 2gSugar 1gProtein 1g

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