Name: Strawberry Cheesecake Fat Bombs Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 0.5 ounces freeze dried strawberries (about 4-5 pieces) or substitute 6-7 fresh strawberries; 1/2 teaspoon vanilla extract; 1 teaspoon monk fruit sweetener or any Keto-friendly sweetener of choice

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Introduction

Strawberry Cheesecake Fat Bombs are a delightful keto-friendly treat that combines creamy cream cheese with the sweet, tangy flavor of strawberries. These bite-sized snacks are perfect for a quick energy boost or a satisfying dessert that fits your low-carb lifestyle.

A white plate filled with seven scoops of pink ice cream, each scoop showing small red bits inside, giving it a textured look. The ice cream looks creamy and smooth, with a soft matte finish. A silver spoon rests on the edge of the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 of choice

Instructions

Step 1: Soften the cream cheese by allowing it to come to room temperature naturally or microwave it for about 30 seconds until soft enough to mix easily.
Step 2: Place the freeze-dried strawberries in a blender or food processor and pulse until they become a fine powder. If using fresh strawberries, chop them finely or mash.

Step 3: In a medium bowl, combine the softened cream cheese, powdered strawberries, vanilla extract, and monk fruit sweetener. Mix thoroughly with a fork until smooth and well blended.
Step 4: Using a large scoop or two spoons, shape the mixture into bite-sized balls. Arrange them on a plate or tray without letting them touch.
Step 5: Chill the fat bombs in the refrigerator or freezer for about 20 minutes until they are firm and set.

Step 6: Transfer the chilled fat bombs to a zip-top bag or glass container and store them in the refrigerator or freezer until ready to enjoy.

Tips & Variations

For a stronger strawberry flavor, add a few drops of natural strawberry extract or increase the amount of freeze-dried strawberries slightly.
To make the fat bombs sweeter, adjust the sweetener to taste or try different keto-friendly sweeteners like erythritol or stevia.

If you don’t have a blender, crush the freeze-dried strawberries using a mortar and pestle or a plastic bag and rolling pin.
Roll the fat bombs in finely chopped nuts or shredded coconut for added texture and flavor.

Storage

Store the fat bombs in an airtight container or zip-top bag in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. When ready to eat, thaw in the refrigerator for a few minutes or enjoy them chilled straight from the freezer.

How to Serve

A white bowl filled with eight rounded scoops of light pink ice cream with small darker pink bits mixed inside, giving it a textured look. The ice cream appears creamy and smooth with slight cracks on the surface of each scoop. A silver spoon rests inside the bowl on the right side, partially under the ice cream. The bowl sits on a white marbled surface, adding a clean and bright background to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, you can substitute fresh strawberries, but they should be finely chopped or mashed since they contain moisture which will make the mixture softer. Freeze-dried strawberries add intense flavor without adding moisture.

Are these fat bombs suitable for a keto diet?

Absolutely. These fat bombs are low in carbs and use keto-friendly sweeteners, making them perfect for maintaining ketosis while enjoying a sweet treat.