Keto Raspberry Coconut Balls

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Servings: balls

Calories: 104kcal

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

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!

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