Super-berry-low-carb-white-choc-alicious! My Berry White Chocolate Collagen Fat Bombs so pretty in pink and blue, plus easy to make with only four ingredients. 

With just 1.3 net carbs, these sugar-free treats can work for a variety of diet types including keto, diabetic, Atkins, gluten-free and others. Plus, with plenty of fat and protein in each one, you’ll be satiated as your sweet tooth is soothed. Read on to get the berry fat bomb recipe and all the details.

These berry fat bombs (or, I actually prefer to say low carb candy) use Sugar-free White Chocolate Chips from Choc Zero, Coconut Oil from Now Foods, Freeze-Dried Raspberries, and Mixed Berry Collagen Hydrolysate, a new flavor from Great Lakes Gelatin. If you are not able to source this berry-flavored collagen powder, you can also substitute in an equal amount of vanilla protein powder or unflavored collagen powder (with a few drops of liquid stevia for sweetness on the unflavored powders). The texture should remain the same, the only difference will be in a less berry flavor and lighter color.

The first step in creating the berry low-carb candy (aka berry white chocolate fat bombs) is to melt the coconut oil in a small saucepan and stir in the collagen powder. Stir for just 30 seconds or so, it will start to firm up, at which point remove from the heat and gently stir in the slightly crushed up dehydrated raspberries. 

Then the remainder of the berry low carb candy making process is pretty simple. Use a measuring spoon to add about 1 tablespoon of the mixture to a Silicone Brownie Bites Mold, leaving just a little bit of clearance on the top to add the chocolate topping. I like to use the Silicone Brownie Bites Mold because it keeps everything a uniform size and it’s also easy to pop the finished product out of without having to use any special sprays or foil liners. You may also substitute anything else that holds just over a tablespoon of contents – like a mini muffin tins or ice cube trays. However, if your molds aren’t flexible like silicone, you’ll have to either use spray, candy paper liners, or let them come to room temperature a bit before pulling out.

After the base of the collagen fat bombs are made, the final step is to heat up sugar-free white chocolate chips with a bit of coconut oil until smooth and creamy. Then, spoon on top and sprinkle with a few more crushed, freeze-dried raspberries.

Stick in the freezer for 30 minutes to set up and then pop collagen fat bombs out of silicone molds to enjoy! Store leftovers in the refrigerator for up to 2 weeks, or the freezer for longer-term – although they won’t last that long.

Macros: 126 calories per square with 11g fat, 1.3g net carb and 5.3g protein.

I am seriously in love with these keto fat bombs, a quick way to treat myself without going overboard into a sea of sugar – and the colors are so fun for summer!

Try Great Lakes Gelatin I use their products for all my recipes with collagen.

5 from 7 votes

Print

Berry White Chocolate Collagen Fat Bombs

Prep Time

2 mins

Cook Time

1 min

Total Time

33 mins

 

Satisfy your sweet tooth with these berry-yummy, sugar-free treats that also offer a nice boost of protein.

Course: Dessert, Snack

Keyword: blueberry, collagen, diabetic, keto, keto breakfast, low carb, raspberry

Servings: 12 pieces

Calories: 124 kcal

Ingredients

• 1/2 cup coconut oil
• 2/3 cup collagen hydrolysate* Mixed Berry flavor from Great Lakes Gelatin
• ½ cup freeze-dried raspberries coarsely crumbled
• 6 Tbs sugar-free while chocolate chips

Instructions

1. In small sauce pan, over medium heat, melt coconut oil. Put 1 teaspoon of oil into a small microwave safe bowl with the white chocolate chips. Set that bowl aside.
2. Add collagen powder to remaining oil, stirring quickly to incorporate. Cook for 30 seconds, stirring constantly until thickening up. Don't overcook. Remove from heat and gently stir in crumbled raspberries (reserving 1 Tbsp for topping).
3. Use a 1 Tbsp. measure to scoop out mixture and put into silicon brownie bite (or mini muffin) molds.
4. Melt bowl with chocolate chips and 1 teaspoon coconut oil in microwave. Heat on high in 15 sec. intervals, stirring between each, until melted and glossy.
5. Spoon a bit of melted white chocolate over the top of each square and sprinkle top with remaining raspberry crumbles. Set in freezer for 30 min. to harden. Remove and pop out of molds -- enjoy.
6. Keep leftovers in the refrigerator.

Recipe Notes

*If you don't have berry-flavored collagen powder, you may substitute unflavored collagen along with approximately 6 drops of liquid stevia for sweetness.