Keto Strawberry Cheesecake Fat Bombs (Printable)

Creamy, strawberry-infused cheesecake bites perfect for low-carb snacking.

# What You'll Need:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp heavy cream

→ Sweetener

04 - 1/3 cup powdered erythritol or preferred keto sweetener

→ Fruit

05 - 1/2 cup fresh strawberries, hulled and finely chopped

→ Flavoring

06 - 1 tsp vanilla extract

→ Optional Coating

07 - 1/4 cup freeze-dried strawberries, crushed

# How-to Steps:

01 - Beat softened cream cheese and butter in medium bowl until smooth and creamy.
02 - Mix in powdered erythritol, heavy cream, and vanilla extract until fully incorporated.
03 - Gently fold chopped strawberries into mixture until evenly distributed.
04 - Refrigerate for 20-30 minutes if mixture is too soft to handle comfortably.
05 - Scoop mixture into 16 equal pieces using small cookie scoop and roll into balls.
06 - Roll each fat bomb in crushed freeze-dried strawberries for extra flavor.
07 - Place on parchment-lined tray and refrigerate for at least 1 hour until set.

# Expert Pointers:

01 -
  • Each bite delivers genuine cheesecake satisfaction with only 1 net carb, meaning you never have to feel deprived while eating keto
  • The texture rivals any high-end truffle, and the fresh strawberry flavor tastes like summer regardless of the season
02 -
  • Room temperature ingredients blend effortlessly, so take cream cheese and butter out at least 2 hours before starting
  • The mixture firms up significantly in the refrigerator, so don't worry if it feels slightly soft when scooping
03 -
  • Use a cookie scoop rather than your hands for portioning to keep the mixture consistent and prevent warmth from making it too soft
  • Crush freeze-dried strawberries in a sealed bag with a rolling pin to contain the powder and prevent mess

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