These little pink heart-shaped bites are Raspberry Fat Bombs – Cream Jellies.
Their texture is unique, and the flavor floods your mouth as you bite into them with a creamy taste accompanied by a hint of raspberry. These Raspberry Fat Bomb cream hearts are simply delicious!
Pop one little heart fat bomb in your mouth and they initially feel like a cross between jello and a gummy lolly. Then WOW, bite down into the fat bomb and the flavor bursts all over your taste buds.
If love our Raspberry Cream Fat Bomb Hearts try our Low Carb Raspberry Chocolate Cream Pie recipe.
Raspberry Fat Bombs Are Very Low Carb
Not only are these cute little raspberry cream fat bombs like a party in your mouth, they are also almost completely made of fat.
Even though they look like a sugary treat, they contain only trace amounts of carbohydrates and protein.
Amounts so low that each fat bomb doesn’t even register half of a gram of carbs. That makes them the perfect keto snack.
These Fat Bombs are very easy to make and take next to no time to prepare. Simply mix pour, set and present. They are just one of our many fat bombs recipes. If you like these, check out our Low Carb Red Velvet Fat Bombs and our Keto Strawberries and Cream Fat Bombs.
The recipe makes 26 of these fat bomb jellies, and we’ve broken the nutrition down to each fat bomb to make it easier for you to count your macros. One serve is one fat bomb.
Ingredients for Raspberry Fat Bombs – Cream Hearts
- One 9g pack of Sugar-Free Jello
- 15grams of Gelatin Powder
- 1/2 cup of water
- 1/2 cup of heavy cream
How To Make Raspberry Cream Fat Bombs
- Dissolve gelatin and jello in boiling water.
- Add the cream slowly while stirring and continue to stir for 1 minute. If you add the cold cream in all at once and don’t thoroughly mix, the jellies will split creating a layered effect.
- Pour the mixture into candy molds and set in the fridge for at least 30 minutes. Enjoy!
You can get the heart shaped cooking moulds here.
Raspberry Fat Bombs - Cream Heart Jellies
Ingredients
- 1 pk Raspberry Sugar Free Jello 9g packet
- 15 g Gelatin Powder
- 1/2 cup water boiling
- 1/2 cup Heavy Cream
Instructions
- Dissolve gelatin and jello in boiling water.
- Add the cream slowly whilst stirring and continue to stir for 1 minute. If you add the cold cream in all at once and don't thoroughly mix, the jellies will split creating a layered affect.
- Pour the mixture into candy molds and set in the fridge for at least 30 minutes. Enjoy!
Notes
Nutrition
To vary the portions and Ingredient ratios you can adjust the Raspberry Fat Bombs – cream hearts in the recipe card above.
Just made these and they are delicious! Highly recommended peach if you can find a sugar free version. I also experimented with matcha/green tea, but they need some kind of sweetener. Will try spiced cold-brewed coffee soon.
We’re glad you like them, thank you for the gracious compliment.
We will most definitely try a peach version of these based on your recommendation.
Perhaps some erythritol or xylitol to sweeten the matcha/green tea?
I know this is a very old comment, but I made these using sugar free jello and added about 1 tbsp pyure all purpose stevia along with 1 tbsp raspberry skinny syrup (0cal) and 1 tbsp white chocolate mocha skinny syrup (0cal). They were AMAZING! I will definitely try with matcha too. Yum!
That sounds amazing!
These are fantastic! Thank you for sharing.
We’re glad you like them Lillian : )
I absolutely love these I make them all the time! I even replaced the sugar free jello with more unflavored Knox gelatin and then added banana extract to make bananas and cream in a pinch!
Hi Mrs G,
I love your bananas and cream idea! I’ll have to try it 🙂
Gerri
How many carbs in one fat bomb?
Hi Melissa,
The nutritional details are in the recipe notes section at the base of the page. If you can’t see the graphic, you are probably viewing the page by our “no frills” AMP version – just scroll to the bottom and hit “View Non-AMP Page” to view the full post 🙂
Gerri
Are you able to give substitutions for the jello packet in this recipe? I’m planning to use swerve and more gelatin but don’t know how much if each. Thanks!
Hi Anya,
If you take a look at our Pina Colada Fat Bombs they are based on gelatin and flavor essence, and not jello. I hope that helps.
Gerri
Can i replace the Gelatin for anything else?
Hi Karl,
I don’t recommend replacing it, but if you’re really determined, you could experiment with using the equivalent of Agar-Agar.
Gerri
Are they like the texture of gummy bears ??
Hi Czara,
They’re a cross between a gummy lolly and jello, they are firm like gummy bears but not chewy. I hope that helps.
Gerri
About how long will these last in the refrigerator?
Hi Jane,
We keep ours for up to 2 weeks in an airtight container without any problems – just check the expiry date on your cream and don’t eat them beyond that.
Gerri
Can these be made with Gelatin sheets?
Hi Terri,
They certainly can, just use the equivalent sheet to teaspoon ratio.
Gerri
Hi Melanie,
The Sugar-Free Jello that we have in Australia contains no maltodextrin so it is not an issue for us. You can follow the process in our Pina Colada Fat Bombs recipe which is based on gelatin powder and flavor essence to ensure that you are not adding any nasties.
I hope this helps 🙂
Can coconut cream be used instead of cow’s milk/cream?
Hi Loy
It sure can
Could you add MCT oil to pump up the fat levels and add the goodness of MCT?
Hi Lilith,
I would recommend adding MCT powder rather than the oil. Oil doesn’t set quite as well in gelatin.
Gerri
OMG! These are amazing! I’m supposed to be fasting for a couple more hours but had one. Maybe because the calories are so low it won’t effect anything. Because my hearts are smaller it made 76 hearts…so only about 6 calories each.
How will I be able to not eat them all at once is my only problem!
Can’t weight to try other flavours of sugar free jello! I will also have a look at your Pina Colada Fat bombs to see what else I can use instead of jello ( for more flavours). Thanks so much!!