Keto Raspberry Coconut Balls

keto raspberry lemon coconut balls

Keto Raspberry Coconut Balls

Well here I am again, back with another FAT BOMB and/or BALL recipe. Keto Raspberry Coconut Balls to be exact.

It’s been a while my friends.

I myself am personally not a huge “ball fan” (no pun intended) as I prefer recipes that are more complicated or recipes that require a few more steps but I think that’s just the baker in me, lol.

You guys seem to really enjoy the more simple recipes like this one so that’s why I continue to make them.. and I’m not going to lie. I’m kind of glad I do because I wouldn’t have discovered how much I love this combination of ingredients.

These Keto Raspberry Coconut Balls are actually really tasty! I had to stop myself from eating them all during my photoshoot.

The keto raspberry cheesecake centre combined with the delicious shredded coconut coating and melted chocolate…um wow.

I definitely will be re-making these!

The best part is the fact that these cheesecake bites are no-bake. You don’t need an oven (maybe a microwave to melt the chocolate) but you could basically make these in a dorm room! LOL.

Simple, easy, tasty. What more could you ask for?

How To Store Keto Raspberry Coconut Balls

–These little sugar-free raspberry cheesecake balls can be stored in the fridge or freezer in either and airtight container between layers of wax paper OR in a ziplock once completely solid.

Tips to make Keto Raspberry Coconut Balls

–If you find your batter to be sticky you can always add an extra tablespoon or two of almond flour. (Although it should be a bit sticky when you roll it and freezing the batter for a bit ahead of time can definitely help too).

–If you don’t have raspberries, you can also finely chop fresh strawberries and use them instead

Some Sugar Free Raspberry Coconut Ball Ingredients 

No Sugar Added Raspberry Jam – I use the Smucker’s brand but any jam that has no sugar-added is fine! You can always experiment with different flavours!

– Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy”. This sweetener also acts a bit like a thickener and helps the balls to be less sticky overall and easier to work with!

Almond Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

Tools I used to make Keto Raspberry Coconut Fat Bombs

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Keto Raspberry Coconut Balls

Serves: 12

Ingredients:

Raspberry Ball Filling

  • 1/4 cup cream cheese, softened, 60g
  • 2 tbsp no sugar added raspberry jam, 30g, (I use smuckers)
  • 2 tsp sour cream, 10g
  • 1/8 tsp vanilla extract
  • 1 cup + 1 tbsp almond flour
  • 5 tbsp powdered sweetener, 55g, I highly recommend the powdered SoNourished monkfruit erythritol sweetener but swerve will also work!
  • 5 finely chopped raspberries

Topping

  • 2-3 tbsp shredded, unsweetened coconut, ~15g
  • 1 tbsp powdered sweetener

Optional Chocolate Drizzle

  • 2 tbsp stevia sweetened chocolate-chips, I use the Krisda brand
  • 1/2 tbsp coconut oil

Directions:

1. In a medium bowl, combine your softened cream cheese, jam, sour cream and vanilla extract. Stir until smooth.

2. Add in your almond flour and sweetener and mix again until well-incorporated.

3. Finally mix in your chopped raspberry pieces.

keto raspberry cheesecake

keto raspberry cheesecake

4. Place the mixture in the freezer for ~20-30min.

5. Put your shredded coconut and sweetener on a plate and mix it together.

6. Take your batter out of the freezer and roll small balls using your hands.

7. Roll each ball in the coconut to coat and then set aside on a plate. Repeat with all of the batter.

keto raspberry coconut balls

8. Freeze the balls again for at least 1-2 hours.

9. This step is optional but combine chocolate-chips and coconut oil and melt in the microwave.

stevia chocolate chips and coconut oil

10. Drizzle the chocolate over the balls and freeze again for ~10min. (I did this over a wire rack and baking sheet to catch excess chocolate)

sugar free raspberry cheesecake balls

11. Store the balls in a ziplock once frozen and Eat straight from the freezer OR store them in your fridge for a slightly softer texture! Enjoy your keto raspberry coconut balls!

Nutrition per 1/12th of recipe: 104cals | 9.2g fat | 2g NET carbs | 2.8g protein | 2.4g fibre

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Keto Raspberry Coconut Balls

Servings: 12 balls
Calories: 104kcal

Ingredients

Raspberry Ball Filling

  • 1/4 cup cream cheese softened, 60g
  • 2 tbsp no sugar added raspberry jam 30g, (I use smuckers)
  • 2 tsp sour cream 10g
  • 1/8 tsp vanilla extract
  • 1 cup+ 1 tbsp almond flour
  • 5 tbsp powdered sweetener 55g, I highly recommend the powdered SoNourished monkfruit erythritol sweetener but swerve will also work!
  • 5 finely chopped raspberries

Topping

Optional Chocolate Drizzle

Instructions

  • In a medium bowl, combine your softened cream cheese, jam, sour cream and vanilla extract. Stir until smooth.
  • Add in your almond flour and sweetener and mix again until well-incorporated.
  • Finally mix in your chopped raspberry pieces.
  • Place the mixture in the freezer for ~20-30min.
  • Put your shredded coconut and sweetener on a plate and mix it together.
  • Take your batter out of the freezer and roll small balls using your hands.
  • Roll each ball in the coconut to coat and then set aside on a plate. Repeat with all of the batter.
  • Freeze the balls again for at least 1-2 hours.
  • This step is optional but combine chocolate-chips and coconut oil and melt in the microwave.
  • Drizzle the chocolate over the balls and freeze again for ~10min. (I did this over a wire rack and baking sheet to catch excess chocolate)
  • Store the balls in a ziplock once frozen and Eat straight from the freezer OR store them in your fridge for a slightly softer texture! Enjoy your keto raspberry coconut balls!

Notes

  • 2g is the NET carbs for each Keto Raspberry Cheesecake Ball
  • If you find your batter to be sticky you can always add an extra tablespoon or two of almond flour. (Although it should be a bit sticky when you roll it and freezing the batter for a bit ahead of time can definitely help too).
  • If you don't have raspberries, you can also finely chop fresh strawberries and use them instead

Nutrition

Serving: 1ball | Calories: 104kcal | Carbohydrates: 2g | Protein: 2.8g | Fat: 9.2g | Fiber: 2.4g
Disclaimer: This post contains some affiliate links

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