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Keto Raspberry Coconut Balls

Servings: 12 balls
Calories: 104kcal


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


Optional Chocolate Drizzle


  • 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


Serving: 1ball | Calories: 104kcal | Carbohydrates: 2g | Protein: 2.8g | Fat: 9.2g | Fiber: 2.4g