Ingredients
• 3 tablespoons heavy cream
• 1/4 cup coconut oil, melted
• 8 oz. softened cream cheese
• 1/4 cup coconut oil, melted
• 3 tsp. raspberry extract
• 1/2 cup powdered Erythritol
• pinch salt
• few drops of natural red food coloring
Preparation
1. Prepare the parchment-lined baking sheet.
2. In a bowl, with the hand mixer, blend the cream cheese and sweetener together.
3. Add the raspberry extract, natural food coloring cream, salt, and raspberry extract, and continue to blend.
4. Add in the coconut oil and continue to blend until it’s smooth and creamy.
5. Refrigerate this mixture for 1 hour.
6. When ready, make 48 small balls from the batter and place them on a prepared parchment-lined baking sheet. Place it in a freezer for 2 hours.
Servings: 18
Cooking Times
Total Time: 15 minutes
Nutrition Facts (per serving)
Total Carbohydrates: 0,6g
Dietary Fiber: 0g
Net Carbs: 0.4g
Protein: 0,77
Total Fat: 12g
Calories: 101
