Keto Strawberry Cheesecake Fat Bombs


Step 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.

Step 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.

Step 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.

Step 4 Add to the bowl with softened butter and cream cheese.

Step 5 Use a hand whisk or food processor and mix until well combined.

Step 6 Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

Step 7 When done, remove the fat bombs from the molds and place into a container. Store in the freezer for up to 3 months.