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Perfect as an after-dinner treat or a quick snack anytime, raspberry cheesecake fat bombs are almost guaranteed to make it into your rotation of favorite keto desserts.
In a medium-sized bowl using an electric mixer beat the room-temperature cream cheese and butter until light and fluffy.
In a small bowl, mash the raspberries using the back of a spoon. If using frozen raspberries, puree them using a blender or food processor.