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Keto Strawberry Cheesecake 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 ounces full-fat cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup powdered erythritol or powdered allulose (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup fresh strawberries, finely chopped (or lightly mashed)
  • 2 teaspoons lemon juice (optional, for brightness)
  • Zest of 1/2 lemon (optional)
  • Silicone mini muffin mold or small candy mold (or parchment-lined tray)

Method
 

  1. Soften the base: Let the cream cheese and butter sit at room temperature until very soft. This makes the mixture smooth and prevents lumps.
  2. Beat until creamy: In a mixing bowl, use a hand mixer to beat the cream cheese and butter until fluffy and fully combined, about 1–2 minutes.
  3. Sweeten and flavor: Add the powdered sweetener, vanilla, salt, and (if using) lemon juice and zest. Beat again until smooth and evenly sweet. Taste and adjust sweetness if needed.
  4. Prep the strawberries: Finely chop the strawberries. Pat them dry with a paper towel to remove extra moisture. If you prefer a smoother texture, lightly mash them.
  5. Fold gently: Use a spatula to fold the strawberries into the cheesecake mixture. Don’t overmix—just enough to distribute the berries without making the mixture watery.
  6. Fill the molds: Spoon the mixture into a silicone mini muffin or candy mold, filling each cavity almost to the top. If you don’t have molds, dollop tablespoon-sized mounds onto a parchment-lined baking sheet.
  7. Chill to set: Freeze for 1–2 hours, or refrigerate for 3–4 hours, until firm enough to pop out of the molds and hold their shape.
  8. Release and store: Remove the fat bombs from the molds. Transfer to an airtight container. Keep in the fridge for a soft, truffle-like texture or in the freezer for a firmer bite.