Indulge, even when you're following a Keto diet, with our Raspberry Truffle Keto Fat Bombs.

Raspberry Truffle Keto Fat Bombs

Line a mini muffin pan with 12 paper liners. Set aside.

Combine cream, cocoa, and alternative sweetener in a small saucepan. Cook over medium-low heat, whisking constantly for 10 minutes or until smooth and thickened. Set aside to cool.

Beat together cream cheese, butter, coconut oil, confectioner's sweetener, and vanilla in a mixing bowl until smooth. Drop spoonfuls of dough into lined cups, filling each half full. Press a raspberry into center of each truffle.

Place cooled cocoa mixture in a piping bag with a star tip. Pipe cocoa mixture on each fat bomb. Refrigerate for 3 to 4 hours or until set. Store fat bombs in an airtight container in the refrigerator for up to one week.