Description
Creamy, no-bake keto-friendly strawberry cheesecake fat bombs that satisfy sweet cravings without the carbs.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsweetened peanut butter (or almond butter)
- 1/4 cup powdered erythritol or sweetener of your choice
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth.
- Add the peanut butter (or almond butter) to the bowl, along with the powdered erythritol, and blend until well combined.
- Gently fold in the pureed strawberries, vanilla extract, and a pinch of salt.
- Line a mini muffin tin with parchment liners or spray with non-stick cooking spray.
- Using a spoon, scoop out the mixture into each muffin cup, ensuring they’re evenly filled.
- Place the muffin tin into the freezer for approximately 60-120 minutes until the fat bombs are firm.
- Once set, pop the fat bombs out of the tin and store in an airtight container in the freezer.
Notes
These fat bombs can be made in advance and stored in the freezer for a fantastic last-minute treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg