Ingredients:
- 1 cup cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup strawberries, finely chopped (or mashed for a smoother texture)
- 1 tsp vanilla extract
- 2-3 tbsp powdered erythritol or preferred keto-friendly sweetener, to taste
Optional Coating:
- 2-3 tbsp almond flour or shredded coconut, unsweetened
Instructions:
- Prep the Ingredients: In a mixing bowl, combine the softened cream cheese and butter. Beat together with an electric mixer until smooth and creamy.
- Add Flavorings: Mix in the vanilla extract and sweetener, adjusting to taste. Continue mixing until the sweetener is fully incorporated.
- Add Strawberries: Gently fold in the finely chopped or mashed strawberries. For a smoother texture, you can lightly mash the strawberries to create a swirl effect. Mix until well combined.
- Chill the Mixture: Place the mixture in the refrigerator for about 30 minutes, or until it firms up enough to handle. This helps make shaping the fat bombs easier.
- Form the Fat Bombs: Once chilled, use a small spoon or cookie scoop to form small balls (about 1-2 inches in diameter) with the mixture. If desired, roll each fat bomb in almond flour or shredded coconut for extra texture.
- Freeze or Refrigerate: Place the fat bombs on a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm. Transfer them to an airtight container and store in the fridge for up to a week, or in the freezer for longer storage.
Serving Suggestion:
Enjoy these Keto Strawberry Cheesecake Fat Bombs straight from the fridge for a creamy, refreshing treat. They’re perfect for a quick snack or a mini dessert that fits perfectly with your low-carb lifestyle.
