Sweet and tangy strawberry flavored cream cheese fat bombs made with all-natural strawberries. Should I say more? - I shall.
Nothing says sensuality and mouthwatering unctuousness like the strawberries and cream combo. These one-biters are luscious, to say the least; that’s why we’re making a whole bunch of them today. Do you want to see how?
It’s time to make a whole batch of creamy keeto strawberry cheesecake fat bombs, all-natural and super low-carb. We’re talking round bites of goodness to enjoy and share with your loved ones.
When I first tried these, made by a top chef, I knew I had to try making my own. And guess what? They ended up beautiful. Now they’re an ace up my sleeve for special occasions and for when having friends coming over.
Get ready, because as of today, I haven’t found a better way of using fresh, perfectly ripe strawberries. Picture the tastiest bowl of strawberries and cream or the silkiest strawberry cheesecake you’ve had, that’s how these taste. I hope you enjoy these coating treats as much as I do! Shall we?
What ingredients should you use?
The essential ingredient in today’s recipe is strawberries. I love to source fresh ones, especially in summer, when they’re ripest, but you can use frozen ones as long as they’re natural and have no added sugar.
Cream cheese will play the second fiddle and will bring the whole thing together. I can already feel the creaminess in every bite, contrasting the tangy sweetness of the fruit!
You know butter can only make these better, and it will. Combined with the cream cheese, you get the texture you’re looking for every time.
A pinch of gelatin will help with texture too, and you can use your favorite sweetener, I use a new granulated monk fruit - erythritol mix that hasn’t disappointed at all.
That’s all you need; five ingredients that, when combined, become the perfect strawberry fat bombs — cold and delicate one-biters you won’t want to share.
What equipment will you need?
For our strawberry purée, we’ll use our reliable tabletop blender, a small bowl to hydrate our gelatin and a saucepan.
For the body, we’ll need a medium-sized mixing bowl and an electric hand blender.
To bring it home, a few standard silicone chocolate molds are useful, but you can always roll the fat bombs manually with the help of your kitchen counter for a rustic feel.
Last but not least, you’ll need a bit of patience because these sweeties need to set in the freezer for a while. So, invite a friend over and catch up while your strawberry bites are ready.
How to make Keto Strawberry Cheesecake Fat Bombs
If you’re working with fresh strawberries, wash them and remove the stems. Thaw and drain frozen strawberries if you use frozen.
Add your strawberries to your blender and purée until smooth.
In a small bowl, warm ¼ cup of water and hydrate your gelatin for a few minutes.
Grab your favorite saucepan and pour in your strawberry purée with the gelatin, bring to a boil over medium heat and add your sweetener, stirring often. Incorporate and remove from heat. You want to let the mixture cool completely.
In a medium bowl, combine your cream cheese and butter with your hand mixer until smooth. Add the strawberry purée and mix again until thoroughly combined.
Here’s where you might want to add any remaining strawberries finely chopped for added texture.
Taste your mixture; it should remind you of the tastiest cheesecake ever. If you need to add a bit more sweetener, do so.
Get your silicone molds ready and fill every crevice evenly with a spoon. Then freeze your molds for three hours or until completely firm.
If you’re not using silicone molds, chill your mixture for 30 minutes in the freezer, form bite-sized balls with your hands, place them in a tray and freeze them for three hours.
Once your fat bombs are ready, unmold, and serve immediately
When To Make These Strawberry Cheesecake Fat Bombs?
These gorgeous-looking cream cheese bites are fantastic for outdoor dinners or a fancy lunch with friends or family.
The lush, ice-cold treats are also fantastic when coming back home from the gym on a hot sunny day.
For me, strawberry fat bombs are summer treats, but close friends have told me they would love to serve them during the holiday season, and I get it, they’re definitely festive.
The perfect Pairing
I don’t know why but I love to enjoy these creamy fat bombs with a frosty glass of an herbal infusion, think a flowery tisane. Anything that tastes like summer. As late-night crave-quenchers, because I always leave some strawberry fat bombs in the freezer, I enjoy them with a glass of cold almond milk.
Keto Strawberry Cheesecake Fat Bombs
- Purée the strawberries in a blender until smooth.
- Hydrate gelatin for 5 minutes in warm water.
- In a saucepan, mix strawberry purée with the gelatin, bring to a boil over medium heat and add sweetener, stirring often. Incorporate and remove from heat. Let cool completely.
- In a medium bowl, combine cream cheese and butter with a hand mixer until smooth. Add the strawberry purée and mix again until thoroughly combined.
- Optional: Add any remaining strawberries finely chopped for added texture.
- Taste the mixture and add sweetener to taste.
- Using a spun, fill up silicone molds. Freeze the molds for three hours or until completely firm. Alternatively, chill your mixture for 30 minutes in the freezer, form bite-sized balls with your hands, place them in a tray and freeze them for 3 hours.
- Unmold and serve immediately or store in an airtight container in the freezer.