Keto Strawberry Cream Cheese Fat Bombs – A Sweet, Low-Carb Treat
These keto strawberry cream cheese fat bombs are the kind of snack you keep in the fridge for moments when cravings hit. They’re creamy, lightly sweet, and bursting with strawberry flavor without sending your carbs through the roof. If you’re following keto, these are an easy way to bump up your healthy fats and stay satisfied.
They mix up fast, freeze quickly, and taste like mini cheesecake bites. Keep a batch on hand, and you’ll always have a feel-good treat ready to go.
Ingredients
Method
- Prep the strawberries: If using fresh berries, rinse and pat dry. If frozen, thaw and drain any excess liquid. Mash with a fork or blend briefly for a smoother texture.
- Beat the base: In a mixing bowl, beat the cream cheese and butter (or coconut oil) until smooth and fluffy. This step helps create that cheesecake-like texture.
- Add flavor: Mix in the powdered sweetener, vanilla, and salt. Start with the lower amount of sweetener and adjust after tasting. Add lemon zest if using.
- Fold in strawberries: Stir in the mashed or blended strawberries. If you want a silkier result, use a hand mixer to fully incorporate the berries into the mixture.
- Adjust texture: If the mixture is too thick, add heavy cream 1 tablespoon at a time until it’s creamy and pipeable or scoopable. If it’s too loose, chill for 10–15 minutes.
- Portion: Line a mini muffin tin with silicone liners or use a silicone candy mold. Spoon or pipe the mixture into the molds, filling each about 3/4 full.
- Set: Freeze for 45–60 minutes, or refrigerate for 2–3 hours, until firm.
- Store: Pop the set fat bombs out of the molds and transfer to an airtight container. Keep in the fridge for a soft, creamy texture or in the freezer 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.
What Makes This Special
These fat bombs are simple, clean, and reliable. You get the classic cheesecake texture from cream cheese, a bit of body from coconut oil or butter, and bright flavor from real strawberries.
They’re low in net carbs and use a keto-friendly sweetener, so you get sweetness without the blood sugar spike. The best part? You can customize them—change the sweetener, switch the fat source, or add a hint of lemon or vanilla for a twist.
Ingredients
- 8 oz (225 g) full-fat cream cheese, softened
- 4 tbsp unsalted butter or coconut oil, softened
- 1/2 cup fresh or frozen strawberries, hulled (thaw if frozen)
- 1/4–1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 tsp vanilla extract
- Pinch of fine sea salt
- Optional: 1 tsp lemon zest for brightness
- Optional: 1–2 tbsp heavy cream for extra silkiness
Instructions
- Prep the strawberries: If using fresh berries, rinse and pat dry.
If frozen, thaw and drain any excess liquid. Mash with a fork or blend briefly for a smoother texture.
- Beat the base: In a mixing bowl, beat the cream cheese and butter (or coconut oil) until smooth and fluffy. This step helps create that cheesecake-like texture.
- Add flavor: Mix in the powdered sweetener, vanilla, and salt.
Start with the lower amount of sweetener and adjust after tasting. Add lemon zest if using.
- Fold in strawberries: Stir in the mashed or blended strawberries. If you want a silkier result, use a hand mixer to fully incorporate the berries into the mixture.
- Adjust texture: If the mixture is too thick, add heavy cream 1 tablespoon at a time until it’s creamy and pipeable or scoopable.
If it’s too loose, chill for 10–15 minutes.
- Portion: Line a mini muffin tin with silicone liners or use a silicone candy mold. Spoon or pipe the mixture into the molds, filling each about 3/4 full.
- Set: Freeze for 45–60 minutes, or refrigerate for 2–3 hours, until firm.
- Store: Pop the set fat bombs out of the molds and transfer to an airtight container. Keep in the fridge for a soft, creamy texture or in the freezer for a firmer bite.
Keeping It Fresh
These keep well in the fridge for up to 1 week.
For longer storage, freeze them for up to 2 months. If freezing, place a sheet of parchment between layers to prevent sticking. For best flavor and texture, let a frozen fat bomb sit at room temperature for 5–10 minutes before eating.
The strawberry flavor blooms as it warms slightly.
Health Benefits
- Keto-friendly macros: High fat, low net carbs help support ketosis and steady energy.
- Satiating fats: Cream cheese and butter (or coconut oil) help curb cravings and keep you fuller longer.
- Antioxidants: Strawberries offer vitamin C and polyphenols with minimal sugar per serving.
- Customizable sweeteners: Using erythritol or allulose reduces impact on blood sugar compared to regular sugar.
What Not to Do
- Don’t skip softening the cream cheese. Cold cream cheese makes the mixture lumpy and hard to blend.
- Don’t use granulated sweetener as-is. It can feel gritty. Use powdered or blend it to a powder first.
- Don’t add too much liquid. Extra strawberry juice or cream can make the mixture runny and slow to set.
- Don’t store uncovered. Fat bombs absorb fridge odors. Always use an airtight container.
- Don’t over-sweeten. Keto sweeteners can have cooling or aftertastes when used in excess.
Alternatives
- Dairy-free: Use dairy-free cream cheese and coconut oil.
Check labels for low-carb options.
- Different berries: Swap strawberries for raspberries or blackberries. Strain seeds if you prefer a smoother texture.
- Chocolate swirl: Stir in 1–2 tablespoons of cocoa powder and a bit more sweetener, or fold in sugar-free chocolate chips.
- Nutty crunch: Add finely chopped pecans, almonds, or toasted coconut flakes for texture.
- Citrus boost: Add more lemon zest or a touch of lemon extract for a strawberry lemonade vibe.
- Sweetener swaps: Allulose is very smooth; erythritol can be cooler; monk fruit blends work well. Adjust to taste.
FAQ
How many carbs are in each fat bomb?
It depends on size and ingredients, but most versions land around 1–2 grams net carbs per piece when made small (about 1 tablespoon each) and sweetened with erythritol or allulose.
To be precise, calculate based on your exact brands and portions.
Can I use frozen strawberries?
Yes. Thaw them fully and drain extra liquid to avoid a runny mixture. Blot with a paper towel if they’re especially juicy.
What’s the best sweetener for taste?
Allulose gives a smooth sweetness with minimal aftertaste.
Powdered erythritol works well too, but may have a slight cooling effect. Monk fruit blends are a good middle ground.
Do I need silicone molds?
No, but they make things easier. You can also scoop the mixture onto a parchment-lined baking sheet with a small cookie scoop and freeze until firm.
Why did my fat bombs separate?
Separation can happen if the butter or coconut oil is too warm or if there’s too much liquid from the strawberries.
Chill the mixture briefly and re-whip, or add a little more cream cheese to stabilize.
Can I make them sweeter?
Absolutely. Add more powdered sweetener a teaspoon at a time. Taste as you go to avoid overdoing it.
How do I make them firmer?
Use butter instead of coconut oil, reduce added cream, and chill longer.
You can also add 1–2 teaspoons of coconut flour to thicken without many carbs.
Wrapping Up
Keto Strawberry Cream Cheese Fat Bombs are an easy, satisfying treat that fits neatly into a low-carb lifestyle. They’re creamy, fruity, and quick to make with simple ingredients you likely have on hand. Keep a batch chilled, tweak the flavors to your liking, and enjoy a sweet bite that supports your goals instead of derailing them.
Simple, tasty, and reliable—just the way homemade snacks should be.
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