Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12 fat bombs
Difficulty: Easy
Recipe Intensity: Beginner
Ingredients
- 8 ounces (225 g) full-fat cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 2 tablespoons heavy whipping cream
- ¼ cup powdered erythritol or preferred keto sweetener
- ½ teaspoon vanilla extract
- ¼ cup finely chopped fresh strawberries
- ½ teaspoon lemon juice
- Pinch of salt
- Optional: 1 tablespoon freeze-dried strawberry powder for extra flavor
- Optional garnish: fresh strawberry slices
Equipment
- Medium mixing bowl
- Electric hand mixer
- Silicone spatula
- Measuring cups and spoons
- Silicone candy mold or mini muffin pan
- Refrigerator or freezer
Instructions
Step 1: Prepare the Cream Cheese
Allow the cream cheese and butter to soften at room temperature for about 20 minutes. Soft ingredients blend much more smoothly and create a creamy texture without lumps.
Step 2: Mix the Base
Place the softened cream cheese and butter into a mixing bowl. Beat with an electric mixer until light, fluffy, and completely smooth.
Step 3: Add the Flavor
Mix in the heavy cream, vanilla extract, powdered sweetener, lemon juice, and a pinch of salt. Continue beating for another 2–3 minutes until the mixture becomes silky and well combined.
Step 4: Fold in Strawberries
Gently fold the finely chopped strawberries into the cheesecake mixture using a spatula. If using freeze-dried strawberry powder, stir it in now for a more concentrated strawberry flavor and a beautiful pink color.
Step 5: Fill the Molds
Spoon the mixture evenly into silicone molds or mini muffin liners. Smooth the tops with the back of a spoon for a professional finish.
Step 6: Chill
Place the filled molds into the refrigerator for at least 2 hours, or freeze for about 45 minutes until the fat bombs are firm enough to remove easily.
Step 7: Serve
Carefully remove the fat bombs from the molds. Garnish with a small slice of fresh strawberry if desired and serve chilled.
Tips for Success
- Use full-fat cream cheese for the richest texture.
- Finely chop strawberries to distribute the flavor evenly.
- Pat fresh strawberries dry before mixing to avoid excess moisture.
- Taste the filling before chilling and adjust sweetness if necessary.
- Freeze leftovers for a firmer, ice cream-like texture.
Storage
Store the fat bombs in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them for up to 3 months. Allow frozen fat bombs to sit at room temperature for 5 minutes before serving.
Variations
- Add unsweetened shredded coconut for texture.
- Mix in chopped pecans or almonds for extra crunch.
- Add a few drops of strawberry extract for stronger fruit flavor.
- Coat the fat bombs in unsweetened coconut flakes.
- Drizzle with melted sugar-free white chocolate before chilling.
Serving Suggestions
These Keto Strawberry Cheesecake Fat Bombs pair wonderfully with:
- Fresh berries
- Keto coffee
- Unsweetened iced tea
- Sugar-free whipped cream
- Keto hot chocolate
They also make an excellent dessert for parties, meal prep, holiday gatherings, or afternoon snacks.
Nutrition Information (Per Serving)
- Calories: 142
- Total Fat: 14 g
- Saturated Fat: 9 g
- Protein: 2 g
- Total Carbohydrates: 3.8 g
- Dietary Fiber: 0.6 g
- Net Carbohydrates: 3.2 g
- Sugar: 2 g
- Sodium: 88 mg
- Cholesterol: 42 mg