raspberry white chocolate keto fat bombs

raspberry white chocolate keto fat bombs
  • 1 cup coconut butter
  • 1 cup coconut milk
  • 1/2 cup coconut oil
  • 1/4 cup cacao butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon liquid stevia, or to taste
  • 1/4 cup freeze-dried raspberries


  1. Line a muffin pan with paper liners.
  2. Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
  3. Refrigerate until set, 3 to 4 hours.

08/02/2019
raspberry white chocolate keto fat bombs, recipe PT15M PT1H 5 455 calories

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