This Raspberry Candy is absolutely delicious and comes together in just a few minutes. If you're doing Keto (or want to start) having a few amazing fat bombs in your arsenal is essential for success.
Raspberry Cream Bombs | Fat Bomb Recipe
Why You'll Love This Candy Recipe
- Fast. You can make these in under 30 minutes. You just need to chill them until they're set and you're ready to eat!
- Easy. Mix a few ingredients in a bowl with a hand mixer or toss in your stand mixer for an even more hand's off experience.
- Few Ingredients. 3 ingreients. That's seriously all you'll need.
- Low Carb. 2 carbs per serving for a sweet and totally indulgent snack.
What Is A Fat Bomb?
So if you're doing the Keto diet, you need to maintain a low carb, high-fat diet. If you want to know more about Keto you can see my week by week Keto diet plan by clicking HERE. Fat bombs are an easy way to introduce a high-fat, low-carb food source to your diet to help you maintain your macros. They're a great way to help when you're dealing with cravings, or not feeling full.
Ingredients You'll Need For Raspberry Candy
The ingredients to these Raspberry Cream Bombs are so simple. The best part is you need just a few ingredients for a tasty treat!
I used:
- Sugar Free Jello
- Hot Water
- Cream Cheese
- Heavy Whipping Cream
How To Make Raspberry Candy
- Place hot water in the bowl of your stand mixer or large mixing bowl.
- Sprinkle Jello packet flavored with your choice of flavor and let it soften for a few minutes. Stir well.
- If you see crystals of gelatin in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment (or hand mixer) then slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
Tips And Tricks
If you don't like raspberry, you can easily change the flavor with this recipe. These keep well in the fridge too, so you can save them to snack on when you need them too. They're an easy dessert as well as a fat bomb, so it's a win-win.
- Use your favorite sugar free Jello. Raspberry isn't your favorite flavor? No problem, use any other sugar free Jello flavor you like.
- Use the equipment you have in the kitchen. Need something in a pinch but you don't have time to wait for special molds? Use ice cube trays instead.
- They don't have to be low carb. Not counting carbs but still want a tasty raspberry candy treat? Use any Jello in your pantry for something the whole family will love.
How Long Do They Last?
For the best texture, I would suggest eating these within 4-5 days. After that, the dairy in the recipe will start to separate and these raspberry candies will lose their original texture.
Want More Keto Fat Bombs?
If you love this Raspberry Candy as much as we do, make sure you share these Keto Fat Bombs with your friends on Facebook and Pinterest so your friends can try them too!
Ingredients
- 1 small (1 ) package sugar free Raspberry Jello, (.3 oz)
- 1/2 cup (125 g) hot water
- 8 ounces (226.8 g) Cream Cheese
- 1/2 cup (119 g) Heavy Whipping Cream
Instructions
- Place hot water in stand mixer bowl.
- Sprinkle Jello and let it soften for a few minutes. Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment, slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture is fluffy and makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
Kay Bee
When I enter the recipe in cronometer it shows 4 carbs per serving. Do you know why this might be happening?
Colleen
I tried this tonight and I liked it! Easy, nice flavour, and I was able to do it without a stand mixer. I just whisked by hand. It takes quite a bit of fast whisking, but it was fine to do it that way.
Harper
I am trying this in foods I’ll comment when I have finished next class.
Bob Mullan
Needs some technique adjustment. As written, even adding room-temperature cream cheese and heavy cream to the water/Jell-O mix causes some of the gelatin to "seize" into little rubbery specks. These cannot be whipped away. Next time, I'll try warming the cream before adding it to the water/Jell-O mixture and whipping it to combine. I'll let that cool back to room temperature before adding the cream cheese.
URVASHI PITRE
I’m so sorry this happened to you. I wonder if the gelatin had “specked” before you added the other stuff? I would heat and completely dissolve the gelatin first.
D'Andra
I don't have a stand mixer. Tips on using a hand mixer for this?
Jackie
I think these would be really good in lime. Key lime pie.