Ah, Keto Strawberry Cheesecake Fat Bombs! 🥰 These are perfect for satisfying a sweet craving while staying low-carb and high-fat. Here’s a detailed recipe:
Ingredients (makes ~12 fat bombs):
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4 oz (115 g) cream cheese, softened
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2 tbsp unsalted butter, softened
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2 tbsp heavy cream
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2–3 tbsp powdered erythritol (or preferred keto sweetener, adjust to taste)
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1/4 tsp vanilla extract
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3–4 fresh strawberries, finely chopped
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Optional: pinch of salt
Instructions:
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Soften & mix: In a bowl, beat the cream cheese and butter until smooth and creamy.
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Add sweeteners & flavor: Mix in erythritol, heavy cream, and vanilla extract until fully combined.
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Fold in strawberries: Gently fold the chopped strawberries into the mixture.
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Scoop & freeze: Using a small spoon or cookie scoop, portion the mixture into silicone molds or mini cupcake liners.
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Freeze: Freeze for 30–60 minutes until firm.
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Serve: Keep stored in the freezer or fridge; enjoy as a cold, creamy treat.
Tips:
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For an extra cheesecake flavor, add 1 tsp lemon juice or a pinch of lemon zest.
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You can drizzle melted sugar-free chocolate on top for a chocolate-strawberry version.
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If you want softer, truffle-like fat bombs, store in the fridge instead of the freezer.
I can also give a no-bake keto strawberry cheesecake fat bomb recipe with a crust layer that makes them look and taste like mini cheesecakes.