28+ Easy & Flavorful Keto Black Raspberry Recipes for Every Craving

If you’re following a keto diet, finding delicious and satisfying recipes that fit within your low-carb lifestyle can sometimes feel like a challenge.

Fortunately, black raspberries are here to help!

These tiny, tart berries are not only low in carbs but also packed with antioxidants, making them an excellent addition to your keto menu.

Whether you’re craving a refreshing smoothie, a sweet dessert, or a savory snack, black raspberries can be incorporated into countless keto-friendly recipes.

In this article, we’re sharing 28+ keto black raspberry recipes that are sure to inspire your next meal.

From decadent desserts to nutritious snacks, these recipes will satisfy your cravings without the carbs.

Get ready to enjoy the sweet, tangy, and refreshing flavor of black raspberries in creative ways that align with your ketogenic goals.

28+ Easy & Flavorful Keto Black Raspberry Recipes for Every Craving

Embracing a keto diet doesn’t mean you have to give up delicious, satisfying food.

With these 28+ keto black raspberry recipes, you can enjoy a variety of mouthwatering dishes that are both healthy and low in carbs.

Whether you’re looking to satisfy a sweet tooth or boost your nutrition with antioxidant-rich berries, black raspberries offer the perfect solution.

From smoothies and fat bombs to muffins and gelato, there’s a recipe for every craving and occasion.

So, go ahead and indulge in these keto-friendly black raspberry creations, and enjoy the vibrant flavors without compromising your low-carb lifestyle.

Keto Black Raspberry Smoothie

A creamy and nutrient-packed smoothie that combines the tartness of black raspberries with healthy fats. Perfect for a quick breakfast or post-workout snack, this smoothie is low in carbs and bursting with antioxidants, vitamins, and flavor.

Ingredients:

• 1/2 cup fresh or frozen black raspberries
• 1/2 cup unsweetened almond milk
• 1/4 cup full-fat coconut milk
• 1/4 avocado (optional for creaminess)
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or your favorite keto sweetener (optional)
• 4-5 ice cubes

Instructions:

1. Place all ingredients into a blender.
2. Blend on high until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Pour into a glass and serve immediately.

This smoothie is a refreshing way to enjoy the unique flavor of black raspberries while staying within your keto macros. The avocado and coconut milk add creaminess and healthy fats to keep you satiated, while the chia seeds contribute fiber for digestive health.

Keto Black Raspberry Cheesecake Fat Bombs

These rich, bite-sized treats combine the indulgence of cheesecake with the tangy sweetness of black raspberries. They’re ideal for curbing sweet cravings while providing a boost of healthy fats to keep you energized.

Ingredients:

• 1/2 cup black raspberries (fresh or frozen, thawed)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp lemon juice (optional, for extra tang)

Instructions:

1. In a food processor, puree the black raspberries until smooth.
2. In a medium bowl, mix the cream cheese, butter, erythritol, vanilla extract, and lemon juice until fully combined.
3. Fold the raspberry puree into the cream cheese mixture.
4. Scoop out small portions (about 1 tablespoon each) and shape them into balls.
5. Place the fat bombs on a parchment-lined tray and freeze for 30 minutes or until firm.
6. Store in an airtight container in the freezer and enjoy as needed.

These cheesecake fat bombs are not only delicious but also incredibly easy to make. They’re perfect as a quick snack or dessert, offering the ideal balance of sweetness and tanginess while keeping your carb count low.

Keto Black Raspberry Chia Pudding

This chia pudding is a delightful make-ahead breakfast or dessert that highlights the vibrant flavor of black raspberries. Packed with fiber, healthy fats, and antioxidants, it’s a creamy and guilt-free indulgence.

Ingredients:

• 1/2 cup black raspberries
• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 2 tbsp erythritol or keto-friendly sweetener
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• Fresh black raspberries and unsweetened shredded coconut for topping

Instructions:

1. Blend the black raspberries with almond milk until smooth.
2. In a medium bowl, whisk together the raspberry almond milk, chia seeds, erythritol, vanilla extract, and cinnamon.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid.
4. Stir well before serving and divide into two portions.
5. Top with fresh black raspberries and shredded coconut, if desired.

This chia pudding is a versatile dish that can be enjoyed any time of the day. Its creamy texture and sweet-tart flavor make it a satisfying option for a wholesome treat. Pair it with a handful of nuts for added crunch and nutrition.

Keto Black Raspberry Muffins

These keto-friendly muffins are a perfect breakfast or snack that combines the delightful sweetness of black raspberries with a soft and fluffy texture. With almond flour as the base, they’re low in carbs but high in flavor, providing a satisfying and nutritious treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup black raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the black raspberries.
6. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.

These keto muffins are not only delicious but also packed with healthy fats and fiber. The black raspberries add a burst of natural sweetness and antioxidants, making these muffins a perfect way to enjoy the fruit on a keto diet without the guilt.

Keto Black Raspberry Gelato

This smooth and velvety gelato is a low-carb, keto-friendly alternative to traditional ice cream. Made with black raspberries, heavy cream, and a touch of vanilla, it’s a refreshing dessert that satisfies your sweet tooth without derailing your diet.

Ingredients:

• 1 cup fresh or frozen black raspberries
• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or your favorite sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, heat the heavy cream and almond milk over medium heat until warm.
2. In a blender or food processor, puree the black raspberries until smooth.
3. Add the raspberry puree to the warm cream mixture and stir in the erythritol, vanilla extract, and a pinch of salt.
4. Let the mixture cool to room temperature, then transfer it to an ice cream maker.
5. Churn according to the manufacturer’s instructions until the gelato reaches a thick, creamy consistency.
6. Transfer to a container and freeze for at least 3 hours before serving.

This keto black raspberry gelato is the perfect way to cool down on a warm day. The rich creaminess combined with the fresh raspberry flavor creates a dessert that feels indulgent, yet it’s completely guilt-free with only a fraction of the carbs found in traditional ice cream.

Keto Black Raspberry Coconut Bars

These keto coconut bars with black raspberries are an irresistible treat that delivers a perfect blend of coconut’s natural sweetness and the tartness of black raspberries. With a crunchy coconut crust and a creamy berry topping, they’re an excellent snack or dessert.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp erythritol or keto sweetener
• 2 tbsp melted butter
• 1/4 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup black raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine shredded coconut, almond flour, erythritol, melted butter, and vanilla extract.
3. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Bake for 10-12 minutes or until golden brown.
5. While the crust cools, puree the black raspberries in a blender.
6. In a small saucepan, heat the heavy cream and raspberry puree over medium heat until slightly reduced and thickened.
7. Pour the raspberry mixture over the cooled coconut crust and spread it evenly.
8. Chill the bars in the refrigerator for 2-3 hours before cutting into squares.

These coconut bars are a treat for both the eyes and the taste buds. The combination of coconut and raspberry not only creates a delightful texture but also adds rich flavors while staying within your keto guidelines. Perfect for sharing or enjoying alone!

Keto Black Raspberry Yogurt Parfait

A delicious and creamy parfait that layers tangy Greek yogurt with fresh black raspberries and a sprinkle of crunchy keto granola. Perfect for breakfast or dessert, this parfait provides a satisfying mix of protein, healthy fats, and antioxidants.

Ingredients:

• 1 cup plain Greek yogurt (full-fat)
• 1/2 cup black raspberries (fresh or frozen)
• 1/4 cup keto-friendly granola
• 1 tbsp chia seeds (optional for added texture)
• 1-2 tbsp erythritol or your preferred sweetener (optional)
• 1 tsp vanilla extract (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt with erythritol and vanilla extract, if desired, for added sweetness.
2. In serving glasses, layer the Greek yogurt, black raspberries, and keto granola.
3. Sprinkle chia seeds over the top for added crunch and nutrition, if desired.
4. Repeat the layering process and finish with a few extra raspberries on top.
5. Refrigerate for 30 minutes to allow the flavors to blend before serving.

This keto black raspberry yogurt parfait is an easy and satisfying way to enjoy the tartness of black raspberries with the creaminess of yogurt. The granola provides the perfect crunch, and the chia seeds give a nutritional boost while keeping the dish low-carb.

Keto Black Raspberry Pancakes

These keto pancakes are light, fluffy, and packed with the rich flavor of black raspberries. A perfect breakfast or brunch option, these pancakes are made with almond flour and a touch of coconut flour for a low-carb, grain-free alternative to traditional pancakes.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup black raspberries (fresh or frozen)
• Butter or coconut oil for cooking
• Sugar-free syrup (optional)

Instructions:

1. In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until fully combined.
4. Gently fold in the black raspberries.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
7. Serve with sugar-free syrup or additional fresh raspberries if desired.

These keto black raspberry pancakes are a delightful twist on the classic breakfast favorite. The black raspberries provide bursts of flavor with every bite, and the fluffy texture will leave you satisfied and energized for the day ahead.

Keto Black Raspberry Jam

This simple and easy-to-make keto black raspberry jam is perfect for spreading on keto bread, pancakes, or even adding to yogurt. Made with chia seeds as a natural thickener, it’s sugar-free and packed with the antioxidants of fresh black raspberries.

Ingredients:

• 1 1/2 cups black raspberries (fresh or frozen)
• 2 tbsp chia seeds
• 2 tbsp erythritol or preferred sweetener
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract (optional)

Instructions:

1. In a saucepan, cook the black raspberries over medium heat, mashing them as they cook, for about 5-7 minutes.
2. Add the erythritol, lemon juice, and vanilla extract (if using) and stir until the sweetener dissolves completely.
3. Stir in the chia seeds and cook for an additional 1-2 minutes, allowing the mixture to thicken.
4. Remove from heat and let it cool to room temperature.
5. Once cooled, transfer to a jar and refrigerate for up to 1-2 weeks.

This keto black raspberry jam is a perfect way to enjoy the fruit in a spreadable form while keeping your carb intake low. The chia seeds act as a natural thickener, providing a gel-like consistency, while the lemon juice adds a touch of brightness to the rich raspberry flavor.

Keto Black Raspberry Avocado Smoothie Bowl

This creamy and nutrient-dense smoothie bowl combines the richness of avocado with the tartness of black raspberries, creating a refreshing yet satisfying breakfast or snack. Topped with keto-friendly granola and coconut flakes, it’s a perfect bowl of goodness to kickstart your day.

Ingredients:

• 1/2 avocado
• 1/2 cup black raspberries (fresh or frozen)
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp erythritol or keto-friendly sweetener
• 1/4 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)
• 2 tbsp keto granola (for topping)
• A few fresh black raspberries for garnish

Instructions:

1. In a blender, combine the avocado, black raspberries, almond milk, chia seeds, erythritol, and vanilla extract.
2. Blend until smooth and creamy, adding more almond milk if necessary to reach your desired consistency.
3. Pour the smoothie into a bowl and top with shredded coconut, keto granola, and fresh black raspberries.
4. Serve immediately and enjoy!

This smoothie bowl is a perfect way to fuel up while keeping your carb count low. The creamy avocado base provides healthy fats and a satisfying texture, while the black raspberries offer a pop of flavor and antioxidants. It’s a beautifully customizable breakfast that’s both delicious and nutritious.

Keto Black Raspberry Coconut Cheesecake

This keto cheesecake has a smooth, velvety texture with a deliciously tangy black raspberry topping. With a coconut almond crust, it’s a guilt-free dessert that fits into your low-carb lifestyle without sacrificing taste.

Ingredients:

• For the crust:
  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp melted butter
  • 2 tbsp erythritol or keto sweetener
• For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
• For the black raspberry topping:
  • 1/2 cup black raspberries (fresh or frozen)
  • 2 tbsp erythritol
  • 1 tbsp water
  • 1 tbsp chia seeds (optional for thicker texture)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. For the crust, mix almond flour, shredded coconut, melted butter, and erythritol in a bowl. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes or until golden.
3. For the filling, beat the cream cheese, sour cream, erythritol, eggs, vanilla extract, and heavy cream until smooth and creamy. Pour the filling into the prepared crust.
4. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely.
5. For the topping, combine the black raspberries, erythritol, and water in a saucepan. Cook over medium heat until the raspberries break down and the sauce thickens (about 5-7 minutes). Stir in chia seeds if desired for extra thickness.
6. Let the raspberry topping cool slightly, then pour it over the cooled cheesecake.
7. Refrigerate the cheesecake for at least 4 hours before serving.

This keto black raspberry coconut cheesecake is a decadent dessert that feels indulgent yet is entirely keto-friendly. The combination of creamy cheesecake, coconut crust, and fresh raspberry topping creates a satisfying, refreshing treat that is perfect for any occasion.

Keto Black Raspberry Muffin Top Cookies

These keto-friendly muffin top cookies are soft and fluffy with a burst of black raspberry flavor. They’re perfect for a snack or a quick breakfast, offering a low-carb, grain-free alternative to traditional cookies while satisfying your sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup black raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Gently fold in the black raspberries.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each slightly with the back of the spoon to form a muffin top shape.
7. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These keto black raspberry muffin top cookies offer the perfect balance of sweetness and tartness with a light, fluffy texture. They’re a great way to enjoy the flavor of black raspberries in a simple, portable cookie that fits perfectly within your low-carb lifestyle.

Keto Black Raspberry Chocolate Bark

This keto-friendly chocolate bark combines the richness of dark chocolate with the tartness of black raspberries, creating a delightful treat that’s perfect for satisfying your sweet cravings without breaking your keto diet.

Ingredients:

• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup black raspberries (fresh or frozen, thawed)
• 1 tbsp unsweetened shredded coconut (optional for added texture)
• 1 tbsp chopped nuts (e.g., almonds, walnuts, or pecans) (optional)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips in 20-30 second intervals, stirring in between, until smooth and fully melted.
3. Stir in the vanilla extract and a pinch of sea salt for extra flavor.
4. Spread the melted chocolate evenly on the prepared baking sheet, creating a thin layer.
5. Gently place black raspberries, shredded coconut, and chopped nuts (if using) over the chocolate.
6. Refrigerate for 1-2 hours, or until the bark is fully set and hardened.
7. Once set, break the chocolate into pieces and store in an airtight container in the refrigerator.

This keto black raspberry chocolate bark is a simple yet indulgent treat that combines the natural sweetness of berries with the deep flavor of dark chocolate. The added crunch from nuts and coconut makes it even more satisfying, and it’s a perfect dessert or snack for those following a low-carb lifestyle.

Keto Black Raspberry Coconut Smoothie

This keto black raspberry coconut smoothie is a tropical, creamy delight that’s perfect for a post-workout refreshment or a quick breakfast. Packed with healthy fats from coconut and antioxidants from black raspberries, it’s both nourishing and delicious.

Ingredients:

• 1/2 cup black raspberries (fresh or frozen)
• 1/2 cup unsweetened coconut milk
• 1/4 cup coconut cream
• 1 tbsp MCT oil or coconut oil
• 1 tbsp erythritol or your favorite keto sweetener
• 1/4 tsp vanilla extract
• Ice cubes (optional, for a thicker texture)

Instructions:

1. In a blender, combine the black raspberries, coconut milk, coconut cream, MCT oil, erythritol, and vanilla extract.
2. Add ice cubes if you prefer a thicker, colder smoothie.
3. Blend on high until smooth and creamy, scraping down the sides of the blender as needed.
4. Taste and adjust the sweetness to your liking, adding more sweetener if desired.
5. Pour into a glass and enjoy immediately.

This keto black raspberry coconut smoothie is a rich, refreshing, and filling drink. The combination of coconut milk and cream gives it a velvety texture, while the black raspberries provide a burst of fruity flavor and a dose of antioxidants, making it a perfect low-carb treat.

Keto Black Raspberry Muffins with Almond Streusel

These keto black raspberry muffins are topped with an almond streusel for a deliciously crunchy texture. With a soft and moist interior and a perfect balance of sweetness and tartness, these muffins make for an ideal breakfast or snack.

Ingredients:

• For the muffin batter:
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or your preferred sweetener
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 cup black raspberries (fresh or frozen)
• For the almond streusel:
  • 1/4 cup almond flour
  • 1/4 cup sliced almonds
  • 2 tbsp butter, melted
  • 1 tbsp erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Gently fold in the black raspberries.
6. In a small bowl, mix together the almond flour, sliced almonds, melted butter, and erythritol for the streusel topping.
7. Divide the muffin batter evenly into the muffin cups and sprinkle the almond streusel on top.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.

These keto black raspberry muffins with almond streusel are an indulgent yet low-carb option that combines the tartness of raspberries with a crunchy, nutty topping. They’re perfect for those on the go or as a treat to share with friends and family.

Keto Black Raspberry Almond Bars

These keto black raspberry almond bars are a sweet and satisfying treat with a crunchy almond crust and a tangy raspberry filling. They make for a great snack or dessert that’s rich in healthy fats and low in carbs.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or your preferred sweetener
  • 1/4 tsp salt
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup black raspberries (fresh or frozen)
  • 2 tbsp erythritol or your favorite sweetener
  • 2 tbsp chia seeds (optional, for thickening)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. For the crust, combine almond flour, erythritol, and salt in a bowl. Add the melted butter and vanilla extract, stirring until the dough comes together.
3. Press the dough into the bottom of the prepared baking dish to form the crust. Bake for 8-10 minutes, or until lightly golden.
4. For the filling, heat the black raspberries, erythritol, chia seeds (if using), and lemon juice in a saucepan over medium heat, mashing the berries as they cook. Cook for 5-7 minutes, until thickened.
5. Pour the raspberry filling over the cooled crust and spread it evenly.
6. Bake for an additional 10-12 minutes until the filling is set.
7. Allow the bars to cool completely before cutting into squares.

These keto black raspberry almond bars are a perfect combination of crunchy and creamy, with the sweetness of the crust balancing out the tartness of the raspberry filling. They’re an ideal treat when you’re craving something sweet without the carbs.

Keto Black Raspberry Lemon Cheesecake Bites

These bite-sized keto black raspberry lemon cheesecakes are packed with flavor. The tangy lemon pairs perfectly with the rich cream cheese filling and the black raspberry topping, making these bites an indulgent yet low-carb dessert.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup melted butter
  • 2 tbsp erythritol or preferred sweetener
  • 1/2 tsp vanilla extract
• For the filling:
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup erythritol
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
• For the topping:
  • 1/2 cup black raspberries (fresh or frozen)
  • 1 tbsp erythritol
  • 1 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
2. For the crust, mix almond flour, shredded coconut, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of each muffin cup.
3. Bake the crust for 8-10 minutes, or until golden brown, then remove from the oven and allow it to cool.
4. For the filling, beat the cream cheese, sour cream, erythritol, lemon zest, lemon juice, and vanilla extract until smooth.
5. Spoon the cheesecake filling onto the cooled crusts, dividing it evenly.
6. Bake for 12-15 minutes, or until the filling is just set and the edges are lightly browned. Let the cheesecakes cool in the tin before refrigerating for at least 3 hours.
7. For the topping, heat the black raspberries, erythritol, and water in a saucepan over medium heat, stirring occasionally until the raspberries break down into a sauce. Let it cool.
8. Once the cheesecakes have chilled, spoon the raspberry sauce over each bite and serve.

These keto black raspberry lemon cheesecake bites are creamy, tangy, and perfectly sweet. They offer a wonderful balance of flavors in a bite-sized portion, making them a great low-carb dessert option that’s full of refreshing zest.

Keto Black Raspberry Protein Bars

These keto-friendly protein bars are packed with protein, fiber, and healthy fats while keeping carbs low. The black raspberry flavor gives them a natural sweetness and a burst of antioxidants, making them a great on-the-go snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup vanilla whey protein powder (or plant-based protein powder)
• 1/4 cup chia seeds
• 1/2 cup black raspberries (fresh or frozen, thawed)
• 2 tbsp almond butter
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a food processor, pulse the black raspberries until they are mashed and smooth. Set aside.
2. In a large bowl, mix the almond flour, protein powder, chia seeds, erythritol, and a pinch of salt.
3. Add the almond butter, almond milk, vanilla extract, and mashed raspberries. Stir well until a thick dough forms.
4. Press the dough into an 8×8-inch baking dish lined with parchment paper.
5. Refrigerate for at least 2 hours to allow the bars to firm up.
6. Once chilled, cut into squares and store in an airtight container in the refrigerator.

These keto black raspberry protein bars are a delicious and nutritious snack that provides a good amount of protein, healthy fats, and fiber. Whether you need an energy boost before or after a workout or just want a satisfying snack, these bars are a perfect choice.

Keto Black Raspberry Coconut Fat Bombs

These keto black raspberry coconut fat bombs are the perfect way to satisfy your sweet tooth while keeping your carb count low. They’re rich in healthy fats from coconut and provide a tangy raspberry flavor in every bite, making them an ideal snack or dessert.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil (melted)
• 2 tbsp almond butter
• 1/4 cup black raspberries (fresh or frozen, thawed)
• 1 tbsp erythritol or your preferred sweetener
• 1 tsp vanilla extract

Instructions:

1. In a blender or food processor, blend the black raspberries until smooth.
2. In a mixing bowl, combine the melted coconut oil, almond butter, shredded coconut, erythritol, and vanilla extract. Stir until well combined.
3. Add the blended black raspberries to the mixture and mix until fully incorporated.
4. Spoon the mixture into silicone molds or a mini muffin tin.
5. Freeze for 1-2 hours, or until solid.
6. Once hardened, remove the fat bombs from the molds and store them in an airtight container in the freezer.

These keto black raspberry coconut fat bombs are an easy and indulgent treat, packed with healthy fats and the refreshing flavor of black raspberries. They’re perfect for a quick energy boost or when you need something sweet on a keto diet.

Keto Black Raspberry Chia Pudding

This keto black raspberry chia pudding is a simple and nutritious breakfast or snack that’s rich in fiber and healthy fats. The chia seeds provide a pudding-like texture, while the black raspberries add a burst of tart flavor.

Ingredients:

• 1/2 cup unsweetened almond milk
• 2 tbsp chia seeds
• 1/4 cup black raspberries (fresh or frozen)
• 1-2 tbsp erythritol or your preferred sweetener
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl or jar, combine the almond milk, chia seeds, erythritol, and vanilla extract.
2. Stir well to ensure the chia seeds are evenly distributed in the liquid.
3. Add the black raspberries and gently mash them with a fork. You can also blend them if you prefer a smoother consistency.
4. Stir everything together and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the mixture.
5. Before serving, give the pudding a good stir, and top with additional fresh raspberries or keto-friendly toppings of your choice.

This keto black raspberry chia pudding is a refreshing and filling way to start your day. The chia seeds provide fiber and omega-3s, while the black raspberries offer antioxidants, making this a nutrient-dense option that fits perfectly into a low-carb lifestyle.

Keto Black Raspberry Gelato

This creamy and delicious keto black raspberry gelato is the perfect summer treat. With a smooth, velvety texture and the perfect balance of sweetness and tartness, it’s a great low-carb alternative to traditional gelato.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• 1 cup black raspberries (fresh or frozen)
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, heat the heavy cream and almond milk over medium heat until warm but not boiling.
2. Stir in the erythritol and vanilla extract until the sweetener is dissolved. Remove from heat.
3. In a blender or food processor, blend the black raspberries and lemon juice until smooth.
4. Add the raspberry mixture to the cream mixture and stir until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
6. Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

This keto black raspberry gelato is a rich and indulgent treat that’s both refreshing and satisfying. The creamy base combined with the fresh raspberries creates the perfect dessert for a hot day, with none of the sugar or carbs found in traditional gelato.

Note: More recipes are coming soon!