Description
Indulge in these creamy, no-bake Keto Strawberry Cheesecake Fat Bombs, perfect for satisfying your sweet tooth while keeping your carb intake low.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup coconut oil, melted
- 1/4 cup powdered erythritol (or sweetener of your choice)
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Fresh strawberry slices for garnish
Instructions
- Begin by softening the cream cheese in a medium mixing bowl.
- Pour in the melted coconut oil and mix until combined.
- Add the powdered erythritol, strawberry puree, vanilla extract, and salt. Stir until smooth.
- Using a tablespoon or small cookie scoop, portion the mixture into mini muffin cups or silicone molds.
- If desired, garnish each fat bomb with a thin slice of fresh strawberry.
- Place the molds in the freezer for about 30 minutes or until firm.
- Once set, pop them out and store in an airtight container in the freezer.
Notes
These fat bombs can be made ahead and stored in the freezer for up to a month. Experiment with flavors by adding cocoa or different fruit purees.
- 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: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg