Description
Delight in these creamy, tangy Strawberry Cheesecake Fat Bombs, perfect for a low-carb, keto-friendly snack. Made with softened cream cheese, sweetened with monk fruit, and infused with the natural flavor of freeze dried or fresh strawberries, these no-bake treats are easy to prepare and ideal for a quick energy boost or satisfying dessert.
Ingredients
Scale
Main Ingredients
- 8 ounces cream cheese
- 0.5 ounces freeze dried strawberries (about 4-5 pieces) or 6-7 fresh strawberries
- 1/2 teaspoon vanilla extract
- 1 teaspoon monk fruit sweetener or any Keto-friendly sweetener
Instructions
- Soften cream cheese: Place the cream cheese in a mixing bowl and allow it to soften at room temperature to ensure smooth blending.
- Add strawberries and flavorings: Incorporate the freeze dried strawberries or fresh strawberries, vanilla extract, and monk fruit sweetener into the softened cream cheese.
- Mix until smooth: Use a spoon or mixer to blend all ingredients together thoroughly, creating a smooth, well-combined mixture.
- Shape the fat bombs: Portion the mixture into silicone molds or roll into small balls using your hands to form bite-sized treats.
- Chill to set: Refrigerate the molded or shaped fat bombs for 1-2 hours until firm and ready to enjoy.
Notes
- For best texture, use full-fat cream cheese at room temperature before mixing.
- Monk fruit sweetener can be substituted with erythritol or stevia according to your sweetness preference.
- Freeze dried strawberries provide intense flavor without extra moisture, but fresh strawberries add freshness if preferred.
- Store fat bombs in an airtight container in the refrigerator and consume within 5 days.
- For a festive touch, dip fat bombs in melted dark chocolate and chill again before serving.
