Keto Strawberry Cheesecake Fat Bombs

recipe image of a realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight with cream cheese strawberries butter powdered erythritol monk fruit vanilla extract heavy cream sugar free chocolate coating

C. Motter Cindy

Keto Strawberry Cheesecake Fat Bombs

Indulge in the rich, creamy texture of classic cheesecake with these Keto Strawberry Cheesecake Fat Bombs. Perfect for a quick and satisfying snack, these fat bombs are low in carbs and high in flavor, making them an ideal treat for those following a ketogenic diet.

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Prep Time 15

Total Time 15

Servings: 12 fat bombs

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

Cream Cheese Base

8 oz Full Fat Cream Cheese Softened to room temperature
4 Tbsp Unsalted Butter
2-4 Tbsp Powdered Erythritol or Monk Fruit
1 Tsp Pure Vanilla Extract
Pinch Sea Salt Optional

Strawberry Puree

1/2 Cup Fresh or Frozen Strawberries Thawed if frozen

Equipment

Mixing bowl
hand mixer,
Small Blender
Silicone Molds or Parchment Paper
Air Tight Container

Method

Prepare the Berries

In a medium mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer on medium speed until the mixture is light and fluffy.
Sift in the powdered erythritol or monk fruit. Add the vanilla extract and a pinch of salt if using. Mix until fully incorporated.
Fold in the strawberry puree. Mix completely for a solid pink color or leave streaks for a marbled look.
Using a small cookie scoop or tablespoon, drop sections of the mixture into silicone molds or onto a baking sheet lined with parchment paper.
Place the tray in the freezer for at least 2 hours. Once firm, pop them out of the molds and transfer to an airtight container.

Notes

These Keto Strawberry Cheesecake Fat Bombs are perfect for meal prep and can be stored in the freezer for up to 3 months. For a softer texture, move a few from the freezer to the refrigerator about 20 minutes before serving.