3-Ingredient Keto Strawberry Fat Bombs – A Quick, Creamy, Low-Carb Treat
These little bites are the kind of snack that makes keto feel easy. They’re creamy, lightly sweet, and bursting with fresh strawberry flavor—without the sugar crash. With only three ingredients and about 10 minutes of hands-on time, you can whip up a batch and keep your cravings in check all week.
Whether you’re new to keto or just want a simple treat that fits your macros, these fat bombs deliver. They’re budget-friendly, customizable, and made with real ingredients you likely already have.
Ingredients
Method
- Prep the strawberries: Rinse, hull, and pat them dry. If using frozen strawberries, thaw fully and drain well. Too much liquid will make the mixture icy.
- Blend the berries: Pulse strawberries in a blender or food processor until mostly smooth. It’s okay to leave a few small pieces for texture.
- Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
- Sweeten and combine: Add the powdered sweetener (start with 3 tablespoons), and beat until incorporated. Mix in the strawberry puree and beat again until creamy and uniform. Taste and adjust sweetness.
- Thicken (optional): If the mixture seems loose, chill it for 15–20 minutes to firm up before shaping.
- Portion: Scoop into silicone molds or use a small cookie scoop to form 18–24 balls onto a parchment-lined tray. You can also pipe the mixture for a tidy look.
- Chill or freeze: Refrigerate for at least 2 hours, or freeze for 45–60 minutes, until firm enough to handle.
- Store: Transfer to an airtight container. Keep refrigerated for a softer, cheesecake-like texture, or freeze for a firmer bite.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- Only three ingredients: You get bold flavor and great texture without digging through your pantry.
- High fat, low carb: These are designed to satisfy hunger and fit into a ketogenic lifestyle.
- No cooking required: A blender or mixer does the work in minutes.
- Freezer-friendly: Make a batch, freeze, and enjoy whenever you want something sweet.
- Real strawberry taste: Fresh berries add color and flavor without relying on artificial extracts.
What You’ll Need
- 8 oz (225 g) full-fat cream cheese, softened to room temperature
- 1 cup fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 3–4 tablespoons powdered erythritol or allulose (adjust to taste)
Optional but helpful: a pinch of salt and 1/2 teaspoon vanilla extract for extra flavor. These don’t count toward the three core ingredients, but they make a difference if you have them.
Instructions
- Prep the strawberries: Rinse, hull, and pat them dry.
If using frozen strawberries, thaw fully and drain well. Too much liquid will make the mixture icy.
- Blend the berries: Pulse strawberries in a blender or food processor until mostly smooth. It’s okay to leave a few small pieces for texture.
- Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute.
- Sweeten and combine: Add the powdered sweetener (start with 3 tablespoons), and beat until incorporated.
Mix in the strawberry puree and beat again until creamy and uniform. Taste and adjust sweetness.
- Thicken (optional): If the mixture seems loose, chill it for 15–20 minutes to firm up before shaping.
- Portion: Scoop into silicone molds or use a small cookie scoop to form 18–24 balls onto a parchment-lined tray. You can also pipe the mixture for a tidy look.
- Chill or freeze: Refrigerate for at least 2 hours, or freeze for 45–60 minutes, until firm enough to handle.
- Store: Transfer to an airtight container.
Keep refrigerated for a softer, cheesecake-like texture, or freeze for a firmer bite.
Keeping It Fresh
- In the fridge: Store in a sealed container for up to 5–7 days. Keep them cold to maintain structure.
- In the freezer: Freeze for up to 2 months. Layer with parchment to prevent sticking.
- Serving tip: If frozen, let them sit at room temperature for 5–10 minutes before eating for a creamy center.
Why This is Good for You
- Keto-friendly macros: High in fat and very low in carbs, these help you stay satisfied and support ketosis.
- Real fruit, real flavor: Strawberries bring vitamin C, antioxidants, and a bright taste with fewer carbs than most fruits.
- Steady energy: The fat from cream cheese slows digestion, helps curb cravings, and reduces the urge to snack on sugary foods.
As with any treat, portion control matters.
But compared to typical desserts, this option is lighter on carbs and free from refined sugar.
Common Mistakes to Avoid
- Using too much liquid: Extra moisture from thawed strawberries can make the mixture runny. Drain well.
- Skipping the softening step: Cold cream cheese won’t mix smoothly and can leave lumps.
- Granulated sweetener: It can stay gritty. Use powdered erythritol or allulose for a silky texture.
- Under-sweetening or over-sweetening: Taste the mixture before chilling and adjust gradually.
- Not chilling long enough: If they don’t set, give them more time in the fridge or a quick trip to the freezer.
Recipe Variations
- Coconut cream twist: Replace 2–3 tablespoons of the cream cheese with coconut cream for a tropical note.
- Lemon strawberry: Add 1 teaspoon lemon zest and a squeeze of lemon juice to brighten the flavor.
- Vanilla cheesecake: Add 1/2–1 teaspoon vanilla extract for a classic cheesecake vibe.
- Chocolate-dipped: Freeze the fat bombs, then dip halfway in melted sugar-free dark chocolate.
Chill to set.
- Textured coating: Roll set fat bombs in unsweetened shredded coconut or crushed freeze-dried strawberries.
- Dairy-free option: Swap cream cheese with a thick, unsweetened dairy-free cream cheese alternative and adjust sweetness to taste.
- Sweetener swap: Allulose yields the smoothest texture; erythritol is crisper and cooler on the tongue. Choose based on preference.
FAQ
How many carbs are in each fat bomb?
It depends on the size and your exact ingredients, but most versions land around 1–2 net carbs per piece when you make 18–24 from the batch. Check your labels and divide totals by the number of servings for accuracy.
Can I use frozen strawberries?
Yes, but thaw and drain them well to remove excess liquid.
Pat them dry before blending to keep the mixture thick and creamy.
What if I don’t have a mixer?
You can mash the strawberries and whisk by hand, but make sure the cream cheese is very soft. A food processor also works and gives a smooth finish.
Can I use liquid sweetener?
You can, but go slowly. Liquid sweeteners can thin the mixture.
Start with a few drops, taste, and adjust. Powdered sweetener gives the best texture.
Why are my fat bombs icy?
Too much water from the berries is the usual cause. Drain thawed fruit, don’t over-blend, and chill the mixture before shaping.
Freezing from fully chilled helps, too.
How do I make them firmer?
Use slightly less strawberry puree, chill the mixture longer before scooping, and store them in the freezer. A silicone mold also helps keep nice edges.
Can I add protein powder?
Yes, but add just 1–2 tablespoons and increase sweetener slightly to balance. Too much powder can make the texture chalky.
Are these safe for strict keto?
Yes, when portioned properly.
Strawberries are one of the lower-carb fruits, and the fat base keeps net carbs per serving low.
In Conclusion
These 3-Ingredient Keto Strawberry Fat Bombs are simple, satisfying, and easy to keep on hand. They bring real strawberry flavor, a creamy texture, and keto-friendly macros without any fuss. Make a batch on Sunday, stash them in the fridge or freezer, and you’ll have a sweet, low-carb treat ready whenever cravings hit.
Keep it basic or play with the variations—either way, this recipe earns a spot in your regular rotation.
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