Raspberry Cheesecake Fat Bombs
Ingredients
-
8
oz
cream cheese, softened
-
½
cup
fresh raspberries
-
2
tablespoon
melted coconut oil
-
¼
teaspoon
liquid stevia
Instructions
- Spray a mini muffin tin or silicone egg pan with coconut oil spray and set aside.
- Add all ingredients into a small blender or food processor and blend until smooth.
- Scoop 2 tablespoons of the mixture into each muffin tin until all mixture is used.
- Place the muffin tin in the freezer for at least 45 minutes.
- Remove from the freezer, let sit for 2-3 minutes, then pop the fat bombs out and enjoy or store in the freezer.
Nutrition Facts (estimated)
Servings
8
Calories
133
Total fat
13g
Total carbohydrates
2g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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