Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol or your preferred keto sweetener
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, finely chopped or mashed
- 1 tbsp coconut oil (optional, for a firmer texture)
- 1/4 cup almond flour (optional, for rolling)
Instructions
- Prepare the base: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered erythritol and vanilla extract, and mix until fully combined.
- Incorporate the strawberries: Fold in the finely chopped or mashed strawberries. If you prefer a firmer texture, mix in the coconut oil at this stage.
- Chill the mixture: Place the mixture in the refrigerator for about 30 minutes to firm up, making it easier to shape into balls.
- Form the fat bombs: Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls. If desired, roll each fat bomb in almond flour for an added touch of texture.
- Chill again: Place the fat bombs on a tray or plate lined with parchment paper and refrigerate for another hour or until firm.
- Serve and store: Enjoy these fat bombs straight from the fridge. Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.
These Keto Strawberry Cheesecake Fat Bombs are creamy, flavorful, and the perfect little indulgence for any time of day. They’re easy to make, packed with healthy fats, and sure to become a favorite in your keto snack rotation.
