Why You’ll Love This Recipe
Keto Strawberry Cheesecake Fat Bombs are the perfect way to satisfy your sweet tooth while staying on track with your keto diet. These little bites of heaven combine the creamy richness of cheesecake with the refreshing, sweet taste of strawberries. With healthy fats from cream cheese and coconut oil, these fat bombs provide long-lasting energy and curb hunger between meals. Whether you’re looking for a keto-friendly dessert, a quick snack, or a post-workout treat, these strawberry cheesecake fat bombs are both delicious and nutritious, making them an ideal choice for anyone on a low-carb or keto lifestyle.
Ingredients
-
8 oz cream cheese, softened
-
1/4 cup unsweetened strawberry puree (or sugar-free strawberry jam)
-
1/4 cup coconut oil, melted
-
1/4 cup powdered erythritol (or sweetener of choice, adjust to taste)
-
1 teaspoon vanilla extract
-
1 tablespoon lemon juice
-
1/2 teaspoon ground cinnamon (optional, for added flavor)
-
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the strawberry puree: If using fresh strawberries, blend a handful of strawberries until smooth to make the puree. If using strawberry jam, make sure it is sugar-free and has no added carbs.
-
Mix the fat bomb base: In a medium bowl, combine the softened cream cheese, melted coconut oil, powdered erythritol, vanilla extract, and lemon juice. Use a hand mixer or whisk to blend everything together until smooth and creamy.
-
Add the strawberry puree: Stir in the strawberry puree (or sugar-free strawberry jam) until well combined. Taste the mixture and adjust sweetness if needed by adding more erythritol.
-
Shape the fat bombs: Using a spoon, scoop out portions of the mixture and roll them into balls, or use a silicone mold for a more uniform shape. You can also simply spoon the mixture into mini muffin tins or silicone molds.
-
Freeze the fat bombs: Place the fat bombs on a baking sheet or tray lined with parchment paper and freeze for 1-2 hours, or until they are firm and solid.
-
Serve: Once frozen, enjoy the fat bombs straight from the freezer. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Servings and timing
-
Servings: 12-15 fat bombs (depending on size)
-
Prep time: 10 minutes
-
Freeze time: 1-2 hours
-
Total time: 1 hour 10 minutes (including freeze time)
Variations
-
Add chocolate: For a strawberry-chocolate combo, drizzle some melted sugar-free chocolate over the top of each fat bomb before freezing, or mix cocoa powder into the base for a chocolate-strawberry flavor.
-
Use flavored extracts: Experiment with different flavors by adding almond extract, lemon extract, or even a dash of cinnamon for a warm twist on the traditional cheesecake flavor.
-
Berries: If you prefer another berry, swap the strawberry puree for raspberry or blueberry puree for a delicious variation.
-
Nuts: Add chopped nuts (like crushed almonds or walnuts) to the mixture for a bit of crunch in every bite.
Storage
-
Storage: Store the fat bombs in an airtight container in the freezer for up to 2 weeks. These fat bombs are best enjoyed frozen but can also be stored in the fridge for a softer texture.
FAQs
Can I use fresh strawberries instead of strawberry puree?
Yes! You can blend fresh strawberries to create your own puree. Just make sure to strain out any seeds, and ensure the puree has a thick consistency for the best results.
Can I make these fat bombs without coconut oil?
Yes, you can substitute the coconut oil with grass-fed butter or heavy cream. However, coconut oil helps maintain the firm texture when frozen, so the texture might change a bit if you use butter or heavy cream.
How can I make these fat bombs sweeter?
Adjust the sweetness by adding more erythritol, or use another keto-friendly sweetener like monk fruit or stevia. Start with a small amount and taste test until you reach your desired sweetness.
How long do keto fat bombs last in the freezer?
These fat bombs will stay fresh in the freezer for up to 2 weeks. If stored properly in an airtight container, they can also last in the fridge for up to 5 days, though they are best enjoyed frozen for that creamy, rich texture.
Can I use a different flavor of fruit for these fat bombs?
Absolutely! You can swap strawberry puree for any fruit puree you like, such as raspberry, blueberry, or even peach. Just make sure the fruit is low in carbs to keep it keto-friendly.
Can I skip the lemon juice?
Yes, the lemon juice is optional, but it adds a refreshing tang that complements the sweetness of the strawberries. You can skip it or use a tiny bit of lime juice as an alternative.
Conclusion
These No-Bake Keto Strawberry Cheesecake Fat Bombs are a delightful treat that provides a rich, creamy flavor while keeping your carb count low. Whether you’re following a keto diet or simply looking for a low-carb snack, these fat bombs are the perfect way to indulge in something sweet without compromising your dietary goals. With only a few simple ingredients, you can create a batch of delicious, refreshing fat bombs that will satisfy your cravings and give you a boost of healthy fats throughout the day
Keto Strawberry Cheesecake Fat Bombs
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 1 hour 10 minutes
- Yield: 12-15 fat bombs
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: Keto, Low-Carb
Description
Keto Strawberry Cheesecake Fat Bombs are the perfect combination of rich, creamy cheesecake flavor and the refreshing sweetness of strawberries, all wrapped up in a low-carb, no-bake treat. These fat bombs are ideal for satisfying your sweet tooth while keeping your keto diet on track. Made with healthy fats like coconut oil and cream cheese, they provide a delicious and nutritious snack or dessert that’s easy to make and store for later.
Ingredients
- For the fat bombs:
- 8 oz cream cheese, softened
- 1/4 cup unsweetened strawberry puree (or sugar-free strawberry jam)
- 1/4 cup coconut oil, melted
- 1/4 cup powdered erythritol (or sweetener of choice, adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional, for added flavor)
- Pinch of salt
Instructions
- Prepare the strawberry puree: If using fresh strawberries, blend a handful of strawberries until smooth to make the puree. If using strawberry jam, ensure it is sugar-free and has no added carbs.
- Mix the fat bomb base: In a medium bowl, combine the softened cream cheese, melted coconut oil, powdered erythritol, vanilla extract, and lemon juice. Use a hand mixer or whisk to blend everything together until smooth and creamy.
- Add the strawberry puree: Stir in the strawberry puree (or sugar-free strawberry jam) until well combined. Taste the mixture and adjust sweetness if needed by adding more erythritol.
- Shape the fat bombs: Using a spoon, scoop out portions of the mixture and roll them into balls, or use a silicone mold for a more uniform shape. You can also spoon the mixture into mini muffin tins or silicone molds.
- Freeze the fat bombs: Place the fat bombs on a baking sheet or tray lined with parchment paper and freeze for 1-2 hours, or until they are firm and solid.
- Serve: Once frozen, enjoy the fat bombs straight from the freezer. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Notes
Sweetener options: You can use erythritol, monk fruit, stevia, or any keto-friendly sweetener to suit your taste.Cookie topping: For extra texture, you can sprinkle some crushed keto-friendly cookies or nuts over the top before freezing.Storage: Store in the freezer for the best texture, but you can also refrigerate them for a softer consistency. They last up to 2 weeks in the freezer and 5 days in the fridge.Flavor variations: You can experiment with other berries like raspberries or blueberries for a new twist on the fat bomb flavor.
Nutrition
- Serving Size: 1 fat bomb
- Calories: 110
- Sugar: 1g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
