Keto Strawberry Cheesecake Fat Bombs (Print version)

Creamy, bite-sized strawberry cheesecake treats with only 1g net carbs. Perfect low-carb snack ready in 15 minutes.

# 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 for rolling

01 - Beat softened cream cheese and butter in medium bowl until smooth and creamy consistency forms.

02 - Add powdered erythritol, heavy cream, and vanilla extract. Mix until fully incorporated and smooth.

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

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

05 - Use small cookie scoop or spoon to portion mixture into 16 equal pieces. Roll each piece into smooth ball.

06 - Roll each fat bomb in crushed freeze-dried strawberries for exterior coating if desired.

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

01 -

These taste exactly like cheesecake but take fifteen minutes to make
One bite satisfies that afternoon sweet tooth without kicking you out of ketosis

02 -

Cold ingredients will create lumps that never quite blend smooth so patience with room temperature dairy is everything
These firm up beautifully after chilling but they soften quickly at room temperature so serve them straight from the fridge

03 -

Pulse your granulated erythritol in a coffee grinder until it becomes fine powder for the smoothest results
A melon baller creates perfect uniform spheres if you want these to look extra fancy for guests