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Keto Strawberry Cheesecake Fat Bombs

Keto Strawberry Cheesecake Fat Bombs

Craving a delectable treat that aligns with your ketogenic lifestyle? These Keto Strawberry Cheesecake Fat Bombs are a game-changer, offering a delightful blend of creamy cheesecake flavor and sweet strawberry goodness in a convenient, portable bite. Perfect for curbing those sweet cravings without derailing your macros, they're a must-have for any keto enthusiast.
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Prep Time 20 minutes
Chill Time 30 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces full-fat cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1/4 cup erythritol or your preferred keto-friendly sweetener adjust to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 cup freeze-dried strawberries finely crushed (about 1/2 cup before crushing)
  • 1/4 teaspoon xanthan gum optional, for a firmer texture
  • sugar-free white chocolate chips for drizzling

Equipment

  • Food Processor
  • Small Zip-top Bag
  • Rolling Pin
  • Medium Bowl
  • Electric mixer
  • Sturdy Whisk
  • Small Baking Sheet or Plate
  • Parchment paper
  • Small cookie scoop

Method
 

  1. Take your freeze-dried strawberries and place them in a food processor or a small zip-top bag. Blitz or crush them until they form a fine powder. Set aside. You can also use a rolling pin if you don't have a food processor.
    1/2 cup freeze-dried strawberries
  2. In a medium bowl, combine the softened cream cheese and softened butter. Using an electric mixer or a sturdy whisk, beat them together until the mixture is smooth, creamy, and well incorporated. There should be no lumps of cream cheese or butter.
    8 ounces full-fat cream cheese, 1/2 cup unsalted butter
  3. Add the erythritol (or your chosen sweetener) and the pure vanilla extract to the cream cheese and butter mixture. Continue to beat until the sweetener is fully dissolved and the mixture is light and fluffy. Taste at this point and adjust the sweetness if needed.
    1/4 cup erythritol or your preferred keto-friendly sweetener, 1 teaspoon pure vanilla extract
  4. Gently fold in the finely crushed freeze-dried strawberries. Mix until the pink color is evenly distributed throughout the cream cheese mixture. If you are using xanthan gum for a firmer texture, whisk it in now. Be careful not to overmix, as this can affect the texture.
    1/2 cup freeze-dried strawberries, 1/4 teaspoon xanthan gum
  5. Line a small baking sheet or plate with parchment paper. Using a small cookie scoop or two spoons, portion the mixture into small, bite-sized balls or logs. Aim for about 1-inch servings. Place them onto the prepared baking sheet.
  6. Place the baking sheet with the fat bombs into the freezer for at least 30 minutes, or until they are firm and set. This is crucial for them to hold their shape.
  7. If desired, melt some sugar-free white chocolate chips according to package directions. Once the fat bombs are firm, you can drizzle the melted chocolate over them for an extra touch of indulgence. Return the fat bombs to the freezer briefly to allow the chocolate to set.
    sugar-free white chocolate chips

Notes

These Keto Strawberry Cheesecake Fat Bombs are best stored in the refrigerator for up to 1 week or frozen for up to 2-3 months. Enjoy them cold, similar to traditional cheesecake. No reheating is required.