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taking a bite out of strawberry cheesecake fat bombs

Strawberry Cheesecake Fat Bombs

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



  • 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!


  • 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
  • Molds. I used this silicone mold from Amazon.
  • 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.
  • Nutritional information is based on 1 fat bomb, if you divide this recipe into 18 fat bomb:


Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Cholesterol: 14mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

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