Keto Strawberry Cheesecake Fat Bombs (Printable)

Creamy, berry-filled bites perfect for low-carb snacking.

# What You'll Need:

01 - 8 oz cream cheese, softened

02 - 4 tbsp unsalted butter, softened

03 - 2 tbsp heavy cream

04 - 1/3 cup powdered erythritol or preferred keto sweetener

05 - 1/2 cup fresh strawberries, hulled and finely chopped

06 - 1 tsp vanilla extract

07 - 1/4 cup freeze-dried strawberries, crushed

01 - Beat softened cream cheese and butter in medium bowl until smooth and creamy texture is achieved.

02 - Add powdered erythritol, heavy cream, and vanilla extract. Mix thoroughly until all ingredients are fully incorporated.

03 - Gently fold chopped strawberries into mixture until evenly distributed throughout.

04 - If mixture is too soft to handle, refrigerate for 20–30 minutes until firm enough for shaping.

05 - Using small cookie scoop or spoon, portion mixture into 16 equal pieces and roll into smooth balls.

06 - Roll each fat bomb in crushed freeze-dried strawberries for added flavor and texture, if desired.

07 - Place fat bombs on parchment-lined tray. Refrigerate for at least 1 hour to set completely. Store in airtight container for up to 1 week.

01 -

These little fat bombs satisfy that intense cheesecake craving without derailing your entire days macros
The strawberry flavor hits differently when its fresh fruit folded into rich creamy goodness

02 -

Cold ingredients create a lumpy texture that no amount of mixing can fix so patience at the start pays off
These soften quickly at room temperature so serve them straight from the fridge for the best texture

03 -

Wet your hands slightly with cold water before rolling to prevent the mixture from sticking to your palms
If your strawberries are large cut them into quarters instead of chunks for better distribution