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!
Preparation timeHands-on: 10 minutes Overall: 1 hour 10 minutes
| Total Carbs | 11.7 | grams |
| Fiber | 7.3 | grams |
| Net Carbs | 4.4 | grams |
| Protein | 3.1 | grams |
| Fat | 27.9 | grams |
| of which Saturated | 24.3 | grams |
| Energy | 290 | kcal |
| Magnesium | 25 | mg (6% RDA) |
| Potassium | 213 | mg (11% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%)
Ingredients (makes 6 servings) Raspberry Layer:- 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
- 1 cup freeze-dried raspberries (20 g/ 0.7 oz)
- 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
- 1 tbsp melted virgin coconut oil (15 ml)
- 1/4 cup + 1 tbsp coconut milk (75 ml/ 2.5 fl oz)
- 1 tsp unsweetened vanilla extract
- 1/2 cup coconut butter (125 g/ 4.4 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp confectioners Swerve or powdered Erythritol (10 g/ 0.4 oz)
- Optional: 1 tsp fresh lemon zest
- 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.
Enjoy! 
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