Strawberry Cheesecake Fat Bombs - info alltimecooking

When you need a quick boost of healthy fats, these keto fat bombs are exactly what you reach for. With just 1g total carbs per serving, they are rich, creamy, and lightly sweet with a fresh strawberry flavor. Keep them in the freezer or refrigerator and grab one whenever you want something satisfying without breaking your carb limit. They take only minutes to prepare and require no baking. Just mix, freeze, and enjoy. Prep Time: 10 minutes Total Time: 10 minutes (plus freezing) Servings: 18 fat bombs Calories: 79 per serving

Ingredients

8 ounces cream cheese, softened
3 tablespoons Swerve Confectioners powdered sweetener or 36 drops monk fruit liquid sweetener (see notes)
¼ cup coconut oil, melted
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
4 to 5 medium strawberries, pureed

Instructions

Blend the strawberries in a food processor or blender until completely smooth. Set aside. In a large mixing bowl, combine the softened cream cheese, powdered sweetener (or monk fruit liquid), melted coconut oil, heavy whipping cream, vanilla extract, and strawberry puree. Using an electric mixer, beat the mixture on high speed until smooth and creamy. Make sure there are no lumps and everything is fully incorporated. Spoon or pipe the mixture evenly into 18 sections of a small rectangular or square candy mold. Place the mold in the freezer for at least 2 hours, or until the fat bombs are fully set and firm. Once set, remove from the mold and store in the refrigerator or freezer. Serve chilled for the best texture.

Why I Love This Recipe

Each fat bomb has only 1g total carbs, making it perfect for keto.
The strawberry and cream combination tastes like a mini cheesecake bite.
They are great for meal prep and easy to grab when you need something quick.

Helpful Notes

Powdered sweetener works best because it blends smoothly. Granular sweetener may leave a slight texture.
If using monk fruit liquid, 36 drops equals about 2 ml or roughly ⅓ teaspoon.
You can use vanilla-flavored sweetener extract and skip the vanilla extract if preferred.
For easier cleanup, you can blend all ingredients together in a food processor. However, using an electric mixer creates a fluffier texture.
Any shaped mold will work, but the nutrition information is based on 18 fat bombs. If you do not have a mold, simply scoop portions onto a lined baking sheet and freeze.

Storage Tips

Store in an airtight container in the refrigerator for up to one week, or keep them in the freezer for longer storage. They taste best served cold and firm.