Keto Strawberry Cheesecake Fat Bombs are a delicious, low-carb snack that’s perfect for satisfying your sweet tooth while staying on track with your keto diet. These little treats are rich, creamy, and packed with strawberry flavor, making them a perfect keto-friendly dessert or snack. Here’s how to make them:
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
- 1/2 cup powdered erythritol (or sweetener of your choice)
- 1/2 cup coconut oil or butter, melted
- 1/4 cup freeze-dried strawberries (or 2 tbsp strawberry extract for a more intense flavor)
- 1 tsp vanilla extract
- 1/2 tsp lemon juice (optional, for a slight tangy flavor)
- A pinch of salt (optional, to enhance sweetness)
Instructions:
1. Prepare the cream cheese mixture:
- In a medium bowl, beat the softened cream cheese until smooth and creamy. You can use a hand mixer or stand mixer for best results.
- Add the powdered erythritol, vanilla extract, and lemon juice (if using). Continue to mix until well combined.
2. Add the melted coconut oil:
- Slowly pour in the melted coconut oil (or butter) and almond milk, mixing continuously until the mixture is smooth and fully combined.
3. Blend in the strawberry flavor:
- Crush the freeze-dried strawberries into a powder using a food processor or by placing them in a ziplock bag and smashing them with a rolling pin.
- Add the strawberry powder to the mixture and stir until evenly distributed. If you’re using strawberry extract instead, add it at this stage and mix well.
4. Form the fat bombs:
- Line a mini muffin tin or silicone mold with paper liners or grease lightly with coconut oil.
- Spoon the mixture into the molds, filling them about 3/4 of the way full. Use the back of a spoon to smooth out the tops.
- If you prefer, you can roll the mixture into small balls and place them on a parchment-lined tray instead of using molds.
5. Freeze:
- Place the fat bombs in the freezer for at least 2 hours, or until they are firm and set. You can also refrigerate them if you prefer a softer texture, but freezing will give them a firmer consistency.
6. Serve:
- Once frozen, pop the fat bombs out of the molds and store them in an airtight container in the freezer or refrigerator. They’ll keep for up to 2 weeks in the fridge or 3 months in the freezer.
Tips:
- You can adjust the sweetness by adding more or less erythritol according to your taste.
- For extra flavor, try adding a little bit of lemon zest to the mixture for a tangy citrus kick that complements the strawberry flavor.
- If you don’t have freeze-dried strawberries, you can blend fresh or frozen strawberries, but be aware that it will affect the consistency of the fat bombs and make them a bit softer.
These Keto Strawberry Cheesecake Fat Bombs are the perfect on-the-go snack or dessert that’s rich in healthy fats and low in carbs. Enjoy! 🍓🧀
