Strawberry Cheesecake Fat Bombs

If you’re looking for a mini dessert to satisfy your craving for sweets, you will love these Keto fat bombs. They taste like strawberry cheesecake and are loaded with healthy fats!

Whether it’s for an afternoon snack or after dinner dessert, cravings for just a little sweet treat can hit and you find yourself standing in the kitchen just looking for that perfect sweet bite of something! Am I right?

These Strawberry Cheesecake Fat Bombs fit that bill! And with just a few ingredients you can have a quick and easy treat that tastes so good and feels very indulgent, but is actually good for you!

Honestly, who doesn’t love strawberry cheesecake? The sweetness of the strawberries with that classic flavor of cream cheese is such a perfect combination.

And while traditional cheesecake is not an option on Keto or low carb diets, these snack sized Keto fat bombs satisfy those cheesecake cravings without all the carbs.

• Cream cheese
• Strawberries
• Heavy Cream
• Butter
• Allulose
• Vanilla extract

Add all the ingredients to the bowl of a food processor and blend. 

Scrape down the sides of the bowl and continue mixing until everything is well combined.

Using a cookie scooper, add the batter into 24 silicone mini muffin molds or other small fat bomb molds that you have on hand.

• Be sure to measure your strawberries carefully. Adding too many can make your mixture a little too runny.
• The cream cheese and butter should be completely at room temp. to avoid clumps.
• These fat bombs contain dairy and should be kept in the fridge. You can also store leftovers in the freezer in an air tight container for a couple months.
• Because this low carb fat bomb recipe requires you to blend until smooth, a food processor is recommended. But, if you don’t have a food processor, don’t let that stop you from making them. You can use a large blender like this one instead. Just be sure to stop and scrape down the sides often, but it will work just fine.

Wholesome Yum’s Besti Powdered Allulose is my absolute favorite allulose to use! It has perfect texture and far exceeds anything else I’ve ever tried.

In this recipe, I used Allulose Powdered by Besti, a new line of natural sugar-free sweeteners that uses all high quality, non GMO ingredients.

Allulose tastes and dissolves just like traditional powdered sugar, but it has 0 calories, 0 net carbs and is 0 on the glycemic index and it has no cooling effect like some sugar alternatives.

Allulose is about 70% as sweet as sugar so if you’re using it to convert a traditional dessert into a Keto dessert, you’ll want to take that into consideration.

If you don’t have Allulose, you can certainly substitute it with Swerve Confectioners. You’ll use 3 tablespoons of Swerve, since it has a 1:1 ratio with sugar.

Carbs in strawberries come mainly from fiber. They have natural sugar but have a fairly low GI and should not cause a large spike in blood sugar.

Strawberries are good for Keto because they also have high levels of vitamin C, manganese, vitamin B9, potassium and other vitamins and minerals associated health benefits.

For one whole cup of strawberries, there’re about 9 net grams of carbs. This entire recipe calls for only ⅔ cup. Combined with the other fat bomb ingredients, these Keto treats come in with just ONE net carb per serving!

It’s really hard to beat the flavors in these Strawberry Keto Cheesecake Fat Bombs, but you can substitute the strawberries with another berry of your choice. Blackberries, blueberries and raspberries are all great low carb options.

You’ll want to double check the carb count of the berries you opt for and adjust your macros according

Ingredients

• 8 ounces cream cheese, softened
• ⅔ cup fresh strawberries, chopped
• ½ cup heavy cream
• ¼ cup butter, softened
• ¼ cup Allulose, powdered
• 1 teaspoon vanilla extract

Directions

• Add all the ingredients to the bowl of a food processor and blend. Scrape down the sides of the bowl and continue mixing until everything is well combined.
• Using a cookie scooper, add the batter into 24 silicone mini muffin molds or other small fat bomb molds that you have on hand
• Freeze for 1-2 hours or until they are completely set. Store leftovers in the fridge for several days or freeze.