Keto Strawberry Buttercream Fat Bombs – A Creamy, Berry-Sweet Treat
If you’re craving something sweet on keto, these Strawberry Buttercream Fat Bombs hit the spot without throwing off your macros. They’re rich, creamy, and subtly sweet with a bright burst of berry flavor. You only need a handful of ingredients and a few minutes of hands-on time.
Make a batch, stash them in the fridge or freezer, and you’ve got a satisfying treat ready whenever a craving hits.
Ingredients
Method
- Soften your base: Let the butter and cream cheese sit at room temperature for 30–45 minutes. They should be soft to the touch but not melted. This ensures a smooth, lump-free mixture.
- Crush the strawberries: Add freeze-dried strawberries to a zip-top bag and crush with a rolling pin until you get a fine powder with a few small flecks. This gives stronger color and flavor without watering down the fat bombs.
- Cream the fats: In a mixing bowl, beat the butter and cream cheese together with a hand mixer until fluffy and fully combined, about 1–2 minutes. Scrape the sides of the bowl as needed.
- Sweeten and flavor: Add the powdered sweetener, vanilla, and salt. Beat again until smooth. Taste and adjust the sweetness to your preference.
- Add the strawberries: Mix in the crushed freeze-dried strawberries. If you want a stronger strawberry punch, add a drop or two of strawberry extract.
- Adjust texture: If the mixture feels too thick or stiff, beat in 1–2 tablespoons of heavy cream, a little at a time, until it’s creamy and pipeable.
- Chill to set: Cover the bowl and refrigerate for 20–30 minutes. You want the mixture firm enough to scoop or pipe without losing shape.
- Portion the fat bombs: Line a baking sheet with parchment. Use a small cookie scoop to portion 1–2 tablespoon mounds. For a fancier look, pipe rosettes using a star tip.
- Optional coating: Roll each fat bomb in extra crushed freeze-dried strawberries or unsweetened coconut for a pretty finish and extra texture.
- Final set: Refrigerate for at least 30 minutes, or freeze for 15–20 minutes, until firm. Enjoy right away or store for later.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Perfect for keto: High in healthy fats, low in carbs, and sweetened with a keto-friendly sweetener.
- Quick and easy: Simple ingredients, minimal prep, and no baking required.
- Real strawberry flavor: Uses freeze-dried strawberries for big flavor without extra moisture or sugar.
- Creamy, truffle-like texture: The combo of butter and cream cheese creates a smooth buttercream bite.
- Make-ahead friendly: Store well in the fridge or freezer for convenient snacks or desserts.
Ingredients
- 6 tablespoons unsalted butter, softened to room temperature
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered erythritol or allulose (or your preferred powdered keto sweetener), adjust to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup freeze-dried strawberries, finely crushed into powder
- 1–2 tablespoons heavy cream, as needed for texture
- Optional: 1–2 drops strawberry extract for extra flavor
- Optional coating: extra crushed freeze-dried strawberries or unsweetened shredded coconut
Step-by-Step Instructions
- Soften your base: Let the butter and cream cheese sit at room temperature for 30–45 minutes. They should be soft to the touch but not melted. This ensures a smooth, lump-free mixture.
- Crush the strawberries: Add freeze-dried strawberries to a zip-top bag and crush with a rolling pin until you get a fine powder with a few small flecks.
This gives stronger color and flavor without watering down the fat bombs.
- Cream the fats: In a mixing bowl, beat the butter and cream cheese together with a hand mixer until fluffy and fully combined, about 1–2 minutes. Scrape the sides of the bowl as needed.
- Sweeten and flavor: Add the powdered sweetener, vanilla, and salt. Beat again until smooth.
Taste and adjust the sweetness to your preference.
- Add the strawberries: Mix in the crushed freeze-dried strawberries. If you want a stronger strawberry punch, add a drop or two of strawberry extract.
- Adjust texture: If the mixture feels too thick or stiff, beat in 1–2 tablespoons of heavy cream, a little at a time, until it’s creamy and pipeable.
- Chill to set: Cover the bowl and refrigerate for 20–30 minutes. You want the mixture firm enough to scoop or pipe without losing shape.
- Portion the fat bombs: Line a baking sheet with parchment.
Use a small cookie scoop to portion 1–2 tablespoon mounds. For a fancier look, pipe rosettes using a star tip.
- Optional coating: Roll each fat bomb in extra crushed freeze-dried strawberries or unsweetened coconut for a pretty finish and extra texture.
- Final set: Refrigerate for at least 30 minutes, or freeze for 15–20 minutes, until firm. Enjoy right away or store for later.
How to Store
- Refrigerator: Keep in an airtight container for up to 1 week.
They’ll stay soft but hold their shape.
- Freezer: Freeze on a tray until solid, then transfer to a freezer-safe container. They’ll keep for 2–3 months. Let sit at room temperature for 5–10 minutes before eating for the best texture.
- Layering tip: Place parchment between layers to prevent sticking.
Health Benefits
- Keto-friendly macros: These fat bombs are high in fat and very low in carbohydrates, helping you stay in ketosis while satisfying dessert cravings.
- Blood sugar support: Using non-nutritive sweeteners like erythritol or allulose can reduce spikes in blood sugar compared to regular sugar.
- Satiety: The combination of butter and cream cheese delivers satisfying fats that help curb hunger between meals.
- Real fruit flavor: Freeze-dried strawberries provide natural flavor and a bit of vitamin C without extra water or sugar.
Common Mistakes to Avoid
- Using fresh strawberries: Fresh berries add too much moisture and can cause a runny mixture.
Stick to freeze-dried for concentrated flavor.
- Skipping the softening step: Cold butter or cream cheese won’t blend smoothly and may create lumps. Soften both for the best texture.
- Over-sweetening: Keto sweeteners can taste overly sweet or cooling if you use too much. Add gradually and taste as you go.
- Not chilling long enough: If the mixture is too warm, it won’t hold shape.
Chill briefly before scooping or piping.
- Using granular sweetener: Granulated sweeteners can turn gritty. Always use powdered sweetener for a silky finish.
Variations You Can Try
- Chocolate-dipped: Dip chilled fat bombs halfway into melted sugar-free dark chocolate and set in the fridge.
- Lemon-strawberry twist: Add 1–2 teaspoons lemon zest and a squeeze of lemon juice for a bright citrus note.
- Strawberry cheesecake bites: Add a splash of lemon juice and a pinch of graham-flavored extract or cinnamon to mimic cheesecake.
- Coconut strawberry: Swap heavy cream for coconut cream and roll in unsweetened coconut flakes.
- Berry blend: Mix crushed freeze-dried raspberries or blueberries with the strawberries for a mixed-berry version.
- Protein boost: Add 1–2 tablespoons unflavored or vanilla whey isolate. You may need a splash more cream to keep it smooth.
FAQ
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and can make the fat bombs soft or runny.
Freeze-dried strawberries give concentrated flavor and color without throwing off the texture.
What sweetener works best?
Powdered erythritol or allulose is ideal for a smooth finish. Allulose tends to have less of a cooling sensation. If you only have granulated sweetener, pulse it in a blender until powdered.
Do these need to be refrigerated?
Yes.
Because they’re primarily butter and cream cheese, they hold their shape and taste best when chilled. Store in the fridge for up to a week or freeze longer-term.
How many carbs are in each fat bomb?
Exact macros depend on your portion size and sweetener. As a general guide, a 1-tablespoon fat bomb typically has about 1–2g net carbs, assuming freeze-dried strawberries and a zero-calorie sweetener.
Always calculate with your specific ingredients.
Can I make them dairy-free?
Yes. Use vegan butter and full-fat coconut cream cheese or thick coconut cream. The flavor will shift slightly, but the texture stays rich and creamy.
Why is the mixture gritty?
This usually happens if you use a granulated sweetener.
Use powdered sweetener and ensure the butter and cream cheese are fully softened and well beaten.
Can I make them without a mixer?
You can, but you’ll need very soft butter and cream cheese and a sturdy whisk or spatula. A hand mixer makes it much easier to get that fluffy, buttercream texture.
In Conclusion
Keto Strawberry Buttercream Fat Bombs are an easy, satisfying treat with a classic berries-and-cream vibe. They’re quick to make, store beautifully, and deliver just the right sweetness without the sugar crash.
Keep a batch on hand, and you’ll always have a creamy, fruity bite ready when the craving hits.
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