Go Back
+ servings
Print Pin
4.24 from 13 votes


Prep Time 10 minutes
Servings 24 fat bombs
Calories 64kcal
Author Naomi Sherman for Sugar Free Mom



  • 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.


This recipe was first published in March 2019 and updated with video in March 2021.


Serving: 1fat bomb | Calories: 64kcal | Carbohydrates: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 22mg | Vitamin A: 125IU | Vitamin C: 3.5mg | Calcium: 10mg | Iron: 0.1mg