Go Back
–+ servings
taking a bite out of strawberry cheesecake fat bombs

Strawberry Cheesecake Fat Bombs

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 18 Fat Bombs
Calories 46kcal

Ingredients

US Customary - Metric

Instructions

  • Place everything in a food processor, and run until the ingredients are liquid-like and the strawberries are smooth.
  • Scoop into your desired container -- a muffin pan lined with liners works great, I used round silicone molds.
  • Place in the freezer for 2 hours, or until firm, and enjoy!

Notes

  1. Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste
  2. Molds. I used this silicone mold from Amazon.
  3. Storing. I prefer to stash my fat bombs in the freezer so they stay firm (and last longer!). Cream cheese based fat bombs in the fridge tend to get soft.
  4. Sprinkles. I crushed freeze dry strawberries and sprinkled them on top.
  5. Nutritional information is based on 1 fat bomb, if you divide this recipe into 18 fat bomb:

Nutrition

Calories: 46kcal | Total Carbohydrates: 1g | Protein: 1g | Fat: 5g | Sodium: 43mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com