Description
Indulgent keto-friendly cheesecake fat bombs made with strawberries, perfect for a satisfying snack.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup unsweetened strawberry puree
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 1/4 cup unsalted butter, softened
- Pinch of salt
Instructions
- Begin by softening the cream cheese and butter in a medium bowl.
- Add in the strawberry puree, powdered erythritol, vanilla extract, and a pinch of salt.
- Using a hand mixer or a whisk, combine all ingredients until smooth and creamy.
- Scoop the mixture into silicone molds or a lined tray, evenly distributing it.
- Place the molds in the refrigerator and let them chill for about 30 minutes to an hour until firm.
- Once set, pop the fat bombs out and store them in an airtight container.
Notes
Store in the refrigerator for up to a week or freeze for up to three months. Use room temperature cream cheese for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: keto, cheesecake, fat bombs, low-carb dessert, strawberry