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Keto Strawberry Cream Cheese Fat Bombs - A Sweet, Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Set: Freeze for 45–60 minutes, or refrigerate for 2–3 hours, until firm.
  8. 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.