These raspberry chocolate chip frozen cream cheese bites are a great low carb snack! They are awesome for cooling off in the summer and for when that need for something sweet hits!

First off, I’m in love with frozen cream cheese bites. They are definitely my sweet treat of the summer. And since summer in Arizona lasts from April to November, I suspect there will be no shortage of frozen cream cheese bite flavors to come.

This week I am all about raspberries and chocolate. Raspberries were dirt cheap at the grocery store this week and I stocked up. By stocking up, I mean that they will last three days instead of one, since the kiddos seem to devour them before I get to them.

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I tried a new sweetener with these cream cheese bites. Typically I use powdered Swerve, since it freezes pretty well and tastes close to real sugar. This time I tried monk fruit sweetener and I really enjoyed it. It didn’t see a powdered version at Sprouts, so I threw some in the blender to pulverize it a little more before using it in the recipe. It comes in a liquid, so I’m going to try that in future recipes.

As before, I used Lily’s Baking Chips since they are my favorite sugar-free chocolate.

Once all the ingredients are combined, I put the whole bowl into the fridge for an hour or so to firm up. This makes it easier to scoop and lets the sweetener absorb into the mixture a bit. I attempted to get each ball to equal about 1 heaping tablespoon. A one or two tablespoon scoop would probably be really helpful for precise measuring, plus the raspberry chocolate frozen cream cheese bites would look prettier.

Low Carb Raspberry Chocolate Chip Frozen Cream Cheese Bites

Yield: 24 bites

Prep Time: 5 minutes

Additional Time: 3 hours

Total Time: 3 hours 5 minutes

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Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup fresh raspberries, halved
• 1/4 cup Lily's Sweets baking chocolate chips
• 1 teaspoon vanilla
• 1/4 cup powdered Swerve, monkfruit or equivalent sweetener

Instructions

Combine all ingredients in a bowl and mix well. Refrigerate for one hour. After chilled, scoop approximately one tablespoon scoops and place onto baking sheet lined with parchment or silpat. Freeze for 1 to 2 hours, then transfer to a container with lid. Keep and eat frozen!

Nutrition Information:

Yield: 24 Serving Size: 1 tablespoon bite
Amount Per Serving: Calories: 75.8Total Fat: 7.9gSaturated Fat: 4.6gUnsaturated Fat: 2.2gCholesterol: 20.7mgSodium: 28.5mgCarbohydrates: 2.8gFiber: 1.3gSugar: 0.5gProtein: 0.9g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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