Description
Delightfully creamy and low-carb, these Strawberry Cheesecake Fat Bombs are a perfect keto-friendly treat. Made with cream cheese, freeze-dried or fresh strawberries, vanilla extract, and monk fruit sweetener, these no-bake fat bombs are ideal for a quick snack or dessert that satisfies sweet cravings while keeping sugar and carbs low.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 0.5 ounces freeze dried strawberries (about 4-5 pieces) or 6-7 fresh strawberries
- 1/2 teaspoon vanilla extract
- 1 teaspoon monk fruit sweetener or any Keto-friendly sweetener
Instructions
- Soften cream cheese: Allow the cream cheese to come to room temperature and place it in a mixing bowl to soften for easier mixing.
- Add strawberries and flavorings: Add freeze-dried strawberries or fresh strawberries along with the vanilla extract and monk fruit sweetener to the softened cream cheese.
- Mix until smooth: Blend all ingredients thoroughly until the mixture is smooth and well combined, with no lumps.
- Portion mixture: Scoop the mixture into silicone molds or shape it into small balls by hand for bite-sized fat bombs.
- Chill to set: Place the shaped fat bombs into the refrigerator and chill for 1-2 hours until they are firm and set.
Notes
- Using freeze-dried strawberries gives a more intense flavor and less moisture compared to fresh strawberries.
- Make sure the cream cheese is fully softened to avoid lumps in the mixture.
- These fat bombs are best stored in the fridge and consumed within 4-5 days.
- Feel free to replace monk fruit sweetener with other keto-friendly sweeteners like erythritol or stevia based on your preference.
- For an extra touch, roll the fat bombs in crushed freeze-dried strawberries or coconut flakes before chilling.
