This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These beautiful Keto Strawberry Cheesecake Fat Bombs are just 5 ingredients and perfect for a snack anytime!
If you’re new to the keto diet, fat bombs might not sound like something you want to eat. But fat, healthy fats that is, are the key to staying satiated on a low carb, moderate protein, high fat keto diet.When you are depriving your body of carbs, you no longer will be using carbs for fuel. The keto diet is about using fat for fuel. The sooner you get into ketosis the sooner you will start using your own body fat for fuel. So adding in healthy fats isn’t a crazy idea after all because it becomes your fuel source.
You can learn more about the difference between a low carb diet versus a keto diet here.
Easy Strawberry Cheesecake Fat Bombs
These fat bombs are so very easy with just a few ingredients. If you want to swap out the strawberry with blueberry or raspberry that would be absolutely fine. The cream cheese makes these ultra creamy and the roasting of the strawberries takes on deep rich flavor. I have other fat bombs you might like as well; Blackberry (Dairy Free) Fat Bombs, Red Velvet Cheesecake Truffles, Lemon Cheesecake Truffles, and Peanut Butter Cookie Dough Truffles!
I’m excited to share I complete the deadline for my keto cookbook. Still can’t give any details as of yet, but hopefully soon! I added some wonderful recipe developers to help me out and this beauty of a recipe is from Naomi Sherman. Aren’t they the prettiest fat bombs you almost don’t want to eat? No seriously, I want to eat all of these! Anyway, thanks to Naomi for making these gorgeous strawberry fat bombs!
Feel free to swap out the tiny bit of sweetener used here if you’re not a fan of Swerve. I’d probably use some berry flavored liquid stevia since that’s what I’m partial to in creamy desserts like this, but honestly you can use what you like. Simply add only a very small amount, taste and adjust as needed before piping. You could also not pipe these and just make them in a silicone mold for an easier method. Either way, they are quite literally the bomb!
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Strawberry Fat Bombs
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
KETO STRAWBERRY FAT BOMBS
Preheat oven to 350 degrees F.
Quarter the strawberries and place them in a bowl, along with the sweetener and vanilla.
- Toss well until the berries are fully coated.
Spread the strawberries out on a lined baking tray and bake for 20 minutes.
- Allow to cool on the tray.
- Put the cream cheese and coconut oil in the bowl of a stand mixer, or use a hand mixer, and beat until light and fluffy.
- Add the roasted strawberries and beat on high until all combined.
- You can leave little bits of strawberry in the mixture, just be careful with your choice of piping nozzle or it will get blocked.
- Line a tray with silicone paper and then using your choice of piping nozzle, pipe 24 good- sized mounds onto the tray.
- Place in the freezer until firm.
Store, in a covered container, in the freezer, for up to 2 weeks.
- Remove from the freezer 10 minutes or so before eating.
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.