Preparation
Line a baking sheet with parchment paper.
In a medium bowl, beat the softened cream cheese and powdered Erythritol with a hand mixer until light and fluffy.
Beat in the heavy cream, raspberry extract, salt, and red food coloring until well combined.
With the mixer on low, slowly drizzle in the melted coconut oil.
Continue mixing until the batter is completely smooth and uniform in color.
Cover the bowl and refrigerate the mixture for 1 hour, or until firm enough to handle.
Scoop and roll the chilled mixture into 18 evenly-sized balls.
Place them on the prepared baking sheet.
Freeze for at least 2 hours until solid. Store in an airtight container in the freezer.
Let the melted coconut oil cool for a few minutes before adding it to the cream cheese mixture.
Adding hot oil can cause the batter to split.
