These strawberry cheesecake fat bombs provide all the sweetness you crave. Fat bombs are great on the ketogenic diet to support your cravings and hunger. Berries are a popular lower carb choice, and you don’t need many to bring out the flavor. And who doesn’t love strawberries and cream cheese!
HOW DO YOU MAKE STRAWBERRY CHEESECAKE FAT BOMB
I kept this recipe to 4 ingredients. The cream cheese, Kerrygold butter and Swerve are keto / low carb staples in my house, so keeping the ingredients on hand is kind of a slam dunk.
You mix it well. Yes, it’s lumpy, which means I didn’t mix this batch well. You’ll notice some small chunks of cream cheese, which is fine. It will still taste amazing.
ep, looks dreamy, doesn’t it? Pour the Strawberry cheesecake fat bomb mixture into whatever moulds you currently have (I use ice cube trays) or scoop them onto parchment paper.
Freeze for several hours until firm. I usually freeze overnight. Pop them out and store them in a freezer bag the freezer. It’s like an ice cream treat!
Yep, too many cream cheese pockets, so mix a little longer until the lumps are all gone.
You could substitute other berries too, or other fruits that are lower carb. Imagine raspberry, blackberry or blueberry! Depending on your macro preferences, you can add more berries to make it more flavored. And use fresh or frozen – either works. That way you don’t have to wait for the prime berry season to have these treats.
- 4 oz butter, softened
- 8 oz cream cheese, softened
- 10 strawberries, chopped
- 1/4 cup powdered erythritol (we use Swerve)
- Mix all ingredients until blended throughly.
- Scoop into balls or spoon into silicon moulds.
- Freeze until firm.
- Store in the freezer.