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These Keto Raspberry Lemon Cups are a great treat for spring! You could almost think of them as a type of fat bomb as well. I just love the tartness from the freeze-dried raspberries and lemon, so refreshing!
Hands-on10 minutesOverall1 hour 10 minutes
Nutritional values (per cup)
Total Carbs11.7gramsFiber7.3gramsNet Carbs4.4gramsProtein3.1gramsFat27.9gramsof which Saturated24.3gramsCalories290kcalMagnesium25mg (6% RDA)Potassium213mg (11% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%)
Ingredients (makes 6 servings)
Combine the raspberry layer ingredients in a food processor and blend until smooth.
In a small bowl stir together the lemon layer ingredients.
Divide the lemon mixture between 6 muffin cups, top with raspberry mixture pressing down to combine the two. Freeze for 1 hour.
Store in an airtight container, frozen for up to 1 month or covered and chilled for up to 7 days.
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