Introduction

Strawberry Cheesecake Fat Bombs are a delightful low-carb treat perfect for satisfying sweet cravings without derailing your diet. These creamy, fruity bites combine the rich flavor of cream cheese with the bright taste of strawberries for a quick and easy snack.

The image shows six round scoops of light pink ice cream with small red specks evenly spread throughout. The scoops are placed on a simple white plate, arranged in a loose circle with some space between them. One silver ice cream scoop, filled with the same pink ice cream, rests on the lower left side of the plate. The surface beneath the plate is a white marbled texture, giving a clean and bright look to the setting. The ice cream looks smooth and creamy with visible tiny chunks or bits inside. 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 substitute 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 letting it come to room temperature or microwaving it for about 30 seconds without any foil wrapping to make mixing easier.
Step 2: Place the freeze-dried strawberries into a blender or food processor and pulse until they become a fine powder.
Step 3: In a medium-sized bowl, combine the softened cream cheese, strawberry powder, vanilla extract, and monk fruit sweetener. Mix thoroughly with a fork until smooth and fully combined.
Step 4: Use a large scoop or two spoons to shape the mixture into bite-sized balls and transfer them onto a plate.
Step 5: Chill the fat bombs in the refrigerator or freezer for about 20 minutes to firm up.
Step 6: Once set, store the fat bombs in an airtight container or zip-top bag in the refrigerator or freezer until ready to enjoy.

Tips & Variations

For a sweeter touch, add a little more monk fruit sweetener or swap it with erythritol or stevia depending on your preference.
If fresh strawberries are used instead of freeze-dried, finely chop or puree them and reduce other liquids in the mixture for best texture.
Try rolling the fat bombs in crushed freeze-dried strawberry powder or shredded coconut for extra flavor and texture.

Storage

Store the fat bombs in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. To serve, simply thaw in the refrigerator for a few minutes if frozen. Enjoy them chilled for the best texture.

How to Serve

A close-up of a pile of round, smooth pink balls coated with a light layer of darker pink specks, stacked high on a white plate. One ball on top is bitten, showing a creamy, soft, textured inside that contrasts with the shiny outer layer. The balls have a shiny, slightly glossy finish with small scattered pink crumbs around the plate on a white marbled surface. 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 by finely chopping or pureeing about 6-7 strawberries. Keep in mind this will increase moisture, so mix thoroughly and consider reducing other liquids to maintain the right consistency.

What can I use as a sweetener alternative?

If you don’t have monk fruit sweetener, erythritol, stevia, or another keto-friendly sweetener will work well. Adjust the amount to taste since sweetness levels vary.