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Keto Strawberry Cheesecake Fat Bombs

4.3 stars, average of 359 ratings
By Martina Slajerova, updated July 18 202190
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Original recipe posted at LowCarbSoSimple.com as a guest post.

I’ve been following Elviira’s blog, Low Carb, So Simple for quite a while and have tried many of her super easy and delicious recipes. All of them have one thing in common - they contain no more than 5 ingredients!

I got inspired by some of her delicious and innovative creations and made these Orange & Walnut Chocolate Candies last December. In fact, I like her cherry version even more :-)

When Elviira asked me to guest post for her blog, I knew it would be a challenge to use no more than 5 ingredients. It made me realise how much effort it takes to create delicious recipes with just a few ingredients. These fat bombs are so good and perfect for portion control!

Hands-on Overall

Serving size fat bomb

Allergy information for Keto Strawberry Cheesecake Fat Bombs

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, fat bomb)

Net carbs0.8 grams
Protein1 grams
Fat7.4 grams
Calories67 kcal
Calories from carbs 5%, protein 5%, fat 90%
Total carbs1 gramsFiber0.1 gramsSugars0.8 gramsSaturated fat4.6 gramsSodium37 mg(2% RDA)Magnesium2 mg(0% RDA)Potassium25 mg(1% EMR)

Ingredients (makes 12 fat bombs)

Instructions

  1. Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30-60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
  3. Add the powdered Erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
  4. Add to the bowl with softened butter and cream cheese.
  5. Use a hand whisk or food processor and mix until well combined.
  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
  7. When done, remove the fat bombs from the molds and place into a container. Store in the freezer for up to 3 months.

Keto Strawberry Cheesecake Fat Bombs

Ingredient nutritional breakdown (per serving, fat bomb)

Net carbsProteinFatCalories
Strawberries, fresh
0.3 g0 g0 g2 kcal
Cream cheese, soft (full-fat)
0.4 g0.9 g3.5 g31 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Total per serving, fat bomb
0.8 g1 g7.4 g67 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (90)

Can I use the powdered stevia instead or does it have to be the liquid

Yes you can! You could use any powdered sweetener - erythritol or allulose are good options too.

Is it same measurement

If you want the same sweetness, this will help - Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart (check the sweetener conversion chart)
It will also depend on the brand. For instance, if you use a stevia sweetener, it may have other sweeteners in it (e.g. erythritol is most common for bulk). Personally I'd go by taste 😊

Nevermind, I found it. Nice recipe, I'm going to try it!

Is there a print button on this page? I'd like to print out this recipe.

Martina,
Do you smash the strawberries and then measure out two cups or do you measure out two cups of whole strawberries and then smash them?
Thank you for your time.

Hi Greg, I think this was the weight per cup of whole strawberries. If unsure always go by the weight/grams.

I just stumbled onto your website looking for fat bombs and read about your Hashimotos. I have it as well - was diagnosed about 8 years ago. My TSH levels went really low (.34) after I had a parathyroid tumor removed in August, so my doc lowered my Synthroid slightly back in early November so it would go up a little bit more and be in the more normal zone and not throw me into Hyperthyroid zone. I started Keto early in January and have been doing it almost a month. I just had my TSH rechecked and my levels actually went down more to .14.
When you started Keto, did you have issues with your TSH going low or did you have to lower your Synthroid/levothyroxine? I am not asking for professional advice, just wondering what you went through.
Wendy

Need fat bombs

My boyfriend is absolutely in love with cheesecake so this is definitely going on my must make list. Thank you for the recipe!

I clicked on the Better than Mounds recipe, but it is linked to the strawberry cheesecake recipe. Where can I get the Better than Mounds recipe?
Thanks!

Hi Renee, I'm sorry for the late response! Could it be on Elviira's blog? I don't think I have that link in this post.

Recipe please

Jennifer, just click on the link in the post - the recipe is at http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

These were easy and quick and a yummy treat thanks so much
I'm new to Keto

Thank you! If you are new to keto, have a look at this post: How To Start Keto: All You Need To Know

how big should the serving be?

I'd say it's slightly over an ounce (2 level tablespoons).

How many servings, or what size is the serving for those calorie for the macro counts you listed above.

It's 12 servings per recipe, one serving is slightly over an ounce (2 level tablespoons).

I made these and they were so yummy!  Such a wonderful little treat to tackle my sweet cravings when I have them. It is also a nice switch up from the chocolate bombs I usually make. I loved them so much, that I made them again the next week, but wanted to play around with flavors.  I swapped the strawberries for blueberries, and added just a splash of maple extract.  They tasted like a blueberry pancake!  So many options with this recipe; thanks for sharing!  Love your site!

Thank you so much, I'm glad you liked them! 😊

Is the carb count accurate? My carb counter says a 1/2 cup of strawberries alone is 5 carbs.

Hi Amanda, yes it is - I used the USDA database (also in my app). Online and other counters are often inaccurate as they use user-generated entries that are not verified.

I made these and they were delicious!
My daughter's loved them too! I made
Peanut butter and chocolate fat bomps last night, they similiar the Reeses peaut butter cups. Cant wait to try one.

Thank you Irene!

I tweaked this a bit...being a Northern MI girl, tart cherries are way easier to come by than strawberries. So, the same volume of those...plus 2 tbsp dark cocoa powder....OMG. Dark chocolate cherry cheesecake fat bombs. Who needs Valentines Day cheap, crappy chocolate???/

That sounds delicious!! Dark chocolate + cherries = best combo ever!

These are SO good! Really easy and fast to make and taste great. Whenever I see husband or daughter chowing down on chocolate or donuts or something I tuck in to one of these to satisfy my sweet craving. Works like a charm and, unlike carby sweet treats, I'm easily able to limit myself to just one so as to not add too many calories.

Thank you Dee, I'm glad you like them!

These are amazing! Thank you! Can you please tell me please tell me the total calories per batch. Thank you very much. Judy

Hi Judy, the total calorie count for the whole batch is 807 calories. Hope this helps 😊

How many calories a piece?

Hi Tanya, it's 67 kcal per piece (see the table).

These are lovely tasting, but mine won't go into balls...they just splat out, so end up looking flat.  I'm using the recipe as it is written.  It just goes v liquid once I've mixed it all up.

Hi Debbie, may it be that the cream cheese or butter were too runny? I've made these several times and they were always fine. I suggest you use a small popsicle mold or an ice-cube tray to make sure they don't splat out.

I doubled the recipe when I made these. They're really good, except I can really taste the alcohol in the vanilla extract. I think next time, I'll only add 1 teaspoon for the doubled recipe. Also, the mixture, before being frozen is the consistency of pudding. I thought refrigerated it would still be solid, but it isn't, still pudding consistency. So I found it best to eat it frozen. Usually, I'll let fat bombs warm up a bit. I really like the addition of the fruit and mine turned out really pink! Much darker than your picture. Thanks for the great recipe!

Thanks Malainie! I guess you may want to try using real vanilla bean - no alcohol taste at all. Maybe you used better strawberries if yours were darker! 😉

I have tried many times and it always say page cannot be displayed when I try to get the recipe!!  😞

I'm sorry to hear that Michelle - it may be your browser - have you tried another one? In case this helps, here are the ingredients:
1/2 cup =  2.5 oz = 70 g strawberries, fresh or frozen
3/4 cup =  5.3 oz = 150 g cream cheese, softened
1/4 cup =  2 oz = 60 g butter or coconut oil, softened
2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Thank you so much!!!  Yes, I've tried 3 different browsers!?

You're welcome! That is so weird - maybe your internet provider is restricting the access for some reason...

I can’t load the recipe either...

I'm not sure what the issue might be - it always opens for me. If it doesn't open, I included the list of ingredients above in the comments. Simply blend them together in a food processor, spoon in 12 mini muffin molds & freeze for about 2 hours. Hope this helps!

This recipe is a godsend for me.  I couldn't figure out a way to up my fat without adding gobs of protein!  
If other readers don't have a mold, simply use a mini muffin pan or ice cube trays.
And if you can catch them while they are still a little unfrozen in the middle, wow!
Exact right amount of real fruit in there, it is not only taste, but a texture thing, and them being pink is definitely a visual pleasure.  
Awesome diversion from my normal green (avocado) or brown (chocolate) bombs.  
I also added a tablespoon of coconut oil and a dash of sea salt, worked amazing.
Cant wait to try your other bombs!

Thank you Nettie! Glad you liked them! Oh I know what you mean, they are better when still soft in the middle 😊

These are delicious!
I made a batch yesterday for dessert - and to put them in school lunches. I was just contemplating how to pack them for lunch when I realised there was none left - kids and husband polished off the lot in one sitting. That solves the packing problem...
These will certainly be regular in my house.

So glad all of you liked them Agnes. I can only imagine your surprise when you found an empty box 😊

Oh, and I also changed the counts for 16 instead of 15 servings.... from the amount I licked from the spoons, bowl, beaters, fingers, etc!  delish

This just made me think how hard it always is not to do that! I just have to make sure I can get the right amount of servings so I know what to post on the blog 😊))

I don't understand if strawberries are high in carbs alone how is the net carbs only .85g?

It's the serving size that matters - all series are low in carbs 😊

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