Keto Strawberry Cream Fat Bombs – A Sweet, Low-Carb Treat
These Keto Strawberry Cream Fat Bombs hit all the right notes: creamy, fruity, and satisfying without the sugar crash. They’re perfect when you want something sweet that won’t kick you out of ketosis. With just a few simple ingredients and minimal prep, you can keep a batch ready in your fridge or freezer.
They’re great for meal prep, portion control, and those moments when you need a quick bite that feels like dessert.
Ingredients
Method
- Soften your base. Let the cream cheese and butter sit at room temperature for 30–45 minutes until soft. This helps everything whip together smoothly with no lumps.
- Prep the strawberries. If using fresh, hull and roughly chop. If using frozen, thaw slightly and drain excess liquid. Pat dry to reduce extra moisture.
- Blend the berries. In a small blender or food processor, puree the strawberries until smooth. If you prefer tiny chunks, pulse a few times instead of blending fully.
- Whip the fats. In a mixing bowl, beat the cream cheese, butter, and coconut oil with a hand mixer until very smooth and fluffy, about 2–3 minutes.
- Flavor and sweeten. Add powdered erythritol or allulose, vanilla extract, lemon zest, a pinch of salt, and heavy cream. Beat again until combined and creamy.
- Fold in the strawberries. Add the strawberry puree and mix just until incorporated. Taste and adjust sweetness if needed.
- Portion the mixture. Spoon into silicone molds or mini muffin liners. You can also pipe the mixture with a pastry bag for cleaner shapes.
- Chill to set. Freeze for 45–60 minutes or refrigerate for 2–3 hours until firm. Pop out of molds and store as directed below.
- Serve. Enjoy straight from the fridge for a soft, creamy bite, or from the freezer for a firmer, ice-cream-like texture.
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
Fat bombs are designed to deliver healthy fats and low net carbs, which helps support a ketogenic lifestyle. Fresh or frozen strawberries add natural flavor and color without extra carbs. The cream cheese and coconut oil create a rich, silky texture that sets beautifully.
A touch of vanilla and lemon brightens the flavor so they taste like a mini cheesecake bite—no oven required.
Shopping List
- Cream cheese (full-fat, softened)
- Unsalted butter (softened)
- Coconut oil (refined for neutral taste or unrefined for coconut flavor)
- Heavy cream
- Strawberries (fresh or frozen, hulled)
- Powdered erythritol or allulose (keto-friendly sweetener)
- Vanilla extract
- Lemon zest (optional but recommended)
- Pinch of salt
How to Make It
- Soften your base. Let the cream cheese and butter sit at room temperature for 30–45 minutes until soft. This helps everything whip together smoothly with no lumps.
- Prep the strawberries. If using fresh, hull and roughly chop. If using frozen, thaw slightly and drain excess liquid.
Pat dry to reduce extra moisture.
- Blend the berries. In a small blender or food processor, puree the strawberries until smooth. If you prefer tiny chunks, pulse a few times instead of blending fully.
- Whip the fats. In a mixing bowl, beat the cream cheese, butter, and coconut oil with a hand mixer until very smooth and fluffy, about 2–3 minutes.
- Flavor and sweeten. Add powdered erythritol or allulose, vanilla extract, lemon zest, a pinch of salt, and heavy cream. Beat again until combined and creamy.
- Fold in the strawberries. Add the strawberry puree and mix just until incorporated.
Taste and adjust sweetness if needed.
- Portion the mixture. Spoon into silicone molds or mini muffin liners. You can also pipe the mixture with a pastry bag for cleaner shapes.
- Chill to set. Freeze for 45–60 minutes or refrigerate for 2–3 hours until firm. Pop out of molds and store as directed below.
- Serve. Enjoy straight from the fridge for a soft, creamy bite, or from the freezer for a firmer, ice-cream-like texture.
Keeping It Fresh
For best texture, store fat bombs in an airtight container in the refrigerator for up to 7–10 days.
If you prefer long-term storage, freeze them for up to 3 months. Place parchment between layers to prevent sticking. Let a frozen fat bomb sit at room temperature for 3–5 minutes before eating for the perfect creamy bite.
Health Benefits
- Keto-friendly fats: Cream cheese, butter, and coconut oil provide satiating fats that help keep hunger at bay and support ketosis.
- Lower sugar impact: Using erythritol or allulose keeps net carbs low and reduces blood sugar spikes.
- Antioxidants: Strawberries add vitamin C and polyphenols for a touch of natural sweetness and color.
- Portion control: Pre-portioned bites make it easy to fit treats into your daily macros without overdoing it.
Common Mistakes to Avoid
- Using cold ingredients: Cold cream cheese will clump and won’t whip smoothly.
Soften everything first.
- Too much strawberry liquid: Excess water can make the mixture runny. Drain thawed berries and pat dry.
- Granulated sweetener: Granules can be gritty. Use a powdered sweetener for a smooth texture.
- Skipping the salt: A small pinch balances sweetness and brings out the strawberry flavor.
- Overmixing after adding berries: This can thin the mixture.
Mix just until combined.
Variations You Can Try
- Strawberry Cheesecake: Add 1–2 tablespoons of almond flour and a drop of cheesecake flavoring for a classic vibe.
- Chocolate-Dipped: After chilling, dip the tops in melted sugar-free dark chocolate and re-chill until set.
- Creamy Coconut: Use unrefined coconut oil and fold in unsweetened shredded coconut for extra texture.
- Lemon Berry: Add extra lemon zest and a teaspoon of lemon juice for a brighter, tangier bite.
- Dairy-Free: Swap cream cheese and butter for vegan cream cheese and coconut cream; whip well for structure.
- Berry Blend: Replace half the strawberries with raspberries or blackberries for a mixed-berry twist.
FAQ
How many net carbs are in each fat bomb?
It depends on your mold size and exact ingredients, but most mini fat bombs come in around 1–2 net carbs each. Calculate using your specific brands and serving size for accuracy.
Can I use a different sweetener?
Yes. Powdered allulose or erythritol blends work best.
Pure stevia drops can be used, but the flavor can be sharper, so start with a small amount and adjust to taste.
What if I don’t like coconut flavor?
Use refined coconut oil, which is neutral in taste, or replace coconut oil with more butter. Keep in mind that swapping all the coconut oil may slightly change how firm the fat bombs set.
Do I need silicone molds?
No, but they make unmolding easier. You can spoon the mixture into mini muffin liners or spread it in a parchment-lined loaf pan and slice into squares once chilled.
My mixture is too soft.
What should I do?
Chill it for 15–20 minutes, then scoop. If it’s still loose, add a little more softened cream cheese or a tablespoon of coconut oil to help it set.
Can I make these without a mixer?
Yes, but it takes elbow grease. Use a sturdy whisk or spatula and ensure everything is fully softened.
A food processor also works well for a silky finish.
How long do they take to set?
Usually 45–60 minutes in the freezer or 2–3 hours in the refrigerator. Warmer kitchens may require more time.
Final Thoughts
Keto Strawberry Cream Fat Bombs are a simple way to satisfy a sweet craving while staying on track. They’re quick to make, easy to store, and endlessly customizable.
Keep a batch ready for busy days, and enjoy a creamy, berry-filled treat whenever you want something that feels indulgent but fits your goals.
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