Made with just four ingredients, these Keto Strawberry Cheesecake Fat Bombs are a delicious and super simple dessert, with plenty of healthy fat and just 1 net carb!
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About the Recipe
These fat bombs are absolutely fabulous! They have the rich, creamy, lushness of strawberry cheesecake, except they’re made into the perfect portion size and they help you get your fat in for the day.
When I made them for my husband he looked at me in shock and said, “How did you do this?!” He ate three in one sitting!
What’s a Fat Bomb?
Before we get too far, let’s chat about what a fat bomb is. A fat bomb is any bite-sized snack that’s very low in carbohydrates, but high in fat.
They can be sweet or savory (just check out my pepperoni cheese crisps).
Fat Bombs usually serve the purpose of helping keep a person in ketosis, but you don’t have to be following a Keto diet to enjoy them! Fat is an important part of every person’s diet, so feel free to snack away!
Strawberry Cheesecake Fat Bombs
The cool thing about these fat bombs is that they really taste like strawberry cheesecake! They’re creamy, lightly sweet, and just all around fabulous.
And did I mention you only need four ingredients? Yup, they’re just that easy. Trust me, once you make this dessert, you’ll come back time and time again!
Now I need to tell you the key to making them flavor-licious! It’s freeze dried strawberries!
Because all the moisture is removed, the strawberry flavor is ultra concentrated, and they don’t get watery or gooey like they do with fresh or frozen fruit.
You can definitely use fresh or frozen strawberries, but they can get a little runny and wet, fair warning. I’ll tell you how to do it both ways!
- Cream cheese. Make sure you buy full fat cream cheese. This is where our good fat comes from, and it’s what gives the fat bombs the unmistakeable cheesecake flavor.
- Freeze dried strawberries. Look for freeze dried berries without added sugar! You can substitute fresh strawberries or frozen strawberries if you’d like, but using freeze dried strawberries keeps the fat bombs from becoming watery or gooey.
- Vanilla extract
- Monk fruit sweetener, swerve, stevia, or any other Keto-friendly sweetener you like.
Paleo adaptation: Use a Paleo friendly (dairy free) cream cheese, like Kite Hill. Substitute any Paleo friendly sweetener you prefer, like maple syrup or honey.
Step by Step Process
Before you start, take the cream cheese out of the refrigerator and set on the counter for about an hour to soften it.
Alternately, remove the cream cheese from its wrapper and microwave in a bowl for 30 seconds at a time, just until softened.
- Blend the freeze dried strawberries. Pulse just until it’s broken down into a powder.
*If you’re using fresh strawberries, mince then mash them up with a fork. If you’re using frozen strawberries, let them defrost first, drain any excess liquid, then mash with a fork.
- Add the softened cream cheese, strawberry powder, vanilla extract, and sweetener to a bowl.
- Use a fork to stir and mix it well. You can use a hand mixer to get it extra fluffy, but I find it makes it more like cream cheese frosting consistency. That’s not always a bad thing, though — it’s just a preference thing!
Once it’s mixed, give it a taste to see if you want it a little sweeter, and by all means, add more sweetener if that’s how you like it!
- Last, use a small scoop or two spoons to form the mixture into bite sized pieces. Transfer to a plate, and place in the refrigerator or freezer for about 20 minutes to chill them.
To store leftovers: Transfer the fat bombs to a zip top bag or glass container. Seal tightly and set in the freezer for up to three months.
And that’s it! Grab one or two fat bombs whenever you need a sweet treat, a quick dessert, or if you need to get more fat in for the day.
Like this recipe? Drop a star rating below!
And if you make them, I’d love to hear about your experience! Tag me on Instagram @cookathomemom.
Keto Strawberry Cheesecake Fat Bombs
- 8 ounces cream cheese 1 block
- .5 ounces freeze dried strawberries, about 4-5, or substitute 6-7 fresh strawberries
- 1/2 teaspoon vanilla extract
- 1 teaspoon monk fruit sweetener or substitute any Keto-friendly sweetener you prefer
- Allow the cream cheese to come to room temperature, or remove it from the foil wrapped and microwave it for about 30 seconds to soften it.
- Add the freeze dried strawberries to a blender or food processor. Pulse until broken down into a powder. If using fresh strawberries, mash them well with a fork or mince with a sharp knife. If using frozen strawberries, let them defrost first, drain any excess liquid, then mash with a fork.
- Add all ingredients to a medium sized bowl. Mix with a fork until fully combined.
- Use a melon baller, scoop, or two spoons to form the mixture into bite sized balls, and transfer to a plate. Set the plate in the refrigerator or freezer for about 20 minutes to fully chill them. Once frozen, transfer to a zip top bag or glass container and store in the refrigerator or freezer until you're ready to eat them.