Description
Delicious strawberry cheesecake fat bombs that are easy to make and perfect for a low-carb treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- ½ tsp vanilla extract
- 4 tbsp powdered monk fruit sweetener
- ⅓ cup strawberries, finely chopped
- 2 tbsp coconut flour
Instructions
- Soften the Base Ingredients: Start by taking your cream cheese and butter out of the fridge and allowing them to soften at room temperature. This ensures a smoother blend and creamier texture—key for that cheesecake-like finish.
- Mix Until Creamy: In a medium bowl, use a hand mixer to blend the softened cream cheese and butter until fully combined and fluffy. Add the vanilla extract and monk fruit sweetener, continuing to mix until smooth.
- Fold in Fresh Strawberries: Finely chop the strawberries and gently fold them into the cream cheese mixture. You’ll want small pieces to ensure every fat bomb has that delicious berry burst without too much moisture.
- Add Coconut Flour for Structure: Sprinkle in the coconut flour and mix again. This helps the fat bombs hold their shape and adds a subtle, nutty flavor that complements the strawberry cheesecake profile.
- Chill the Mixture: Cover the bowl and place it in the fridge for 30 minutes to firm up the mixture, making it easier to scoop and roll.
- Form into Fat Bombs: Using a small cookie scoop or spoon, portion the mixture and roll it into bite-sized balls. You can also press them into silicone molds for a more polished look.
- Freeze or Refrigerate: Place the fat bombs on a parchment-lined tray and freeze until solid (about 1 hour). Once frozen, transfer them to an airtight container and store in the freezer or refrigerator, depending on your preferred texture.
Notes
- For a different flavor, consider adding other berries or a hint of lemon zest.
- These fat bombs can be stored in the freezer for several weeks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg