Creamy, Sweet Keto Fat Pots

Keto Cream Bombs

Super simple little cream ‘fat pots’, which are topped with tart raspberries to cut through the rich creaminess. The recipe makes 4 small pots, and can be done in ramekins, but I used little plastic pots which I found on amazon– (ignore the product description that says they are disposable – I wash and re-use them.) Simply wrap in clingfilm and take these babies to work with you!

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Impact Carbs 2g
(1.8%); Fat 40g (95%); Protein 3.2g (3.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Creamy 'Fat Pots'
Sweet and creamy little pots to get your fats up in the day (or enjoy as a small dessert), coming in at only 2g impact carbs per serving.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert, Snacks
Prep Time 10 minutes
Passive Time 3 hours to set
Servings
Ingredients
  • 1 tsp gelatine powder
  • 300 g double cream
  • 1 TB Swerve® sweetener confectioners
  • 45 g raspberries
Course Dessert, Snacks
Prep Time 10 minutes
Passive Time 3 hours to set
Servings
Ingredients
  • 1 tsp gelatine powder
  • 300 g double cream
  • 1 TB Swerve® sweetener confectioners
  • 45 g raspberries
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Boil the kettle and pour only about a tablespoon of hot water into a small ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I always place the ramekin inside a larger bowl and fill the larger bowl with more boiling water, this speeds up the effectiveness of the gelatine melting).
    gelatine-egg
  2. Place the cream into a bowl and add the Swerve. Whisk well to combine.
  3. After the gelatine has completely melted, pour into the creamy mixture and whisk quickly to sufficiently combine.
  4. Immediately divide the mixture between 4 small pots and place in the fridge to set (at least 3-4 hours).
  5. Serve topped with raspberries.
  6. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per serving
1.8%            Carbs
3.2%            Protein
95%            Fat

Nutritional Information per serving
Calories                         382Kcal / 1598kJ
Fat                                  40g
of which saturates       25g
Carbohydrates             2g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.7g
Fibre                               0.7g
Protein                           3.2g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk
Eggs (may be found in gelatine)
Sulphites (may be found in gelatine)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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