Keto Strawberry Cheesecake Fat Bombs

Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Yield: 18-20 fat bombs

Intensity: Easy – No special skills required. Perfect for beginners in the keto kitchen.

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Ingredients

For the Cheesecake Filling:

• 8 oz (225g) full-fat cream cheese, softened to room temperature

• ¼ cup (60g) unsalted butter, softened

• ⅓ cup powdered erythritol (or your preferred keto-friendly powdered sweetener)

• 1 teaspoon pure vanilla extract

• ½ cup freeze-dried strawberries, finely ground into a powder (about 0.5 oz / 15g)

• 1-2 drops red or pink natural food coloring (optional, for a vibrant color)

For the Coating & Garnish:

• 7 oz (200g) sugar-free white chocolate chips (or a bar, chopped)

• 1 tablespoon coconut oil

• 2-3 tablespoons finely ground freeze-dried strawberry powder (for sprinkling)

Special Equipment:

• Electric hand mixer or stand mixer

• Small cookie scoop or melon baller (optional, for shaping)

• Parchment paper

• 18-20 mini silicone or paper candy cups

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Instructions

Step 1: Prepare the Filling

1. In a medium mixing bowl, combine the softened cream cheese and butter. Using an electric mixer on medium speed, beat for 1-2 minutes until completely smooth, creamy, and lump-free.

2. Add the powdered erythritol and vanilla extract. Beat again for another minute until fully incorporated and slightly fluffy.

3. Sift the ground freeze-dried strawberry powder into the bowl to avoid any lumps. Add the optional food coloring if using. Mix on low speed until the strawberry powder is evenly distributed and the mixture is a uniform, beautiful pink.

4. Cover the bowl with plastic wrap and place it in the freezer for 20-25 minutes. This firms up the mixture just enough to make rolling easy.

Step 2: Shape the Bombs

1. Line a baking sheet or large plate with parchment paper.

2. Remove the filling from the freezer. Using a small cookie scoop (about 1 tablespoon measure) or a spoon, portion out the mixture. Roll quickly between your palms to form smooth, round balls. If the mixture becomes too soft to handle, return it to the freezer for 5-10 minutes.

3. Place the shaped balls on the parchment-lined tray. Once all are rolled, place the entire tray in the freezer for at least 1 hour, or until the balls are very firm.

Step 3: Create the Coating

1. About 10 minutes before the fat bombs are fully set, prepare the coating. Create a double boiler: Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.

2. Add the sugar-free white chocolate chips and coconut oil to the bowl. Stir continuously and gently with a silicone spatula until completely melted and smooth. Remove from heat and let cool for 2-3 minutes. It should be fluid but not hot.

Step 4: Coat and Garnish

1. Remove the firmly frozen cheesecake balls from the freezer. Using a fork or dipping tools, dip each ball one at a time into the melted chocolate, swirling to coat completely. Let the excess drip back into the bowl.

2. Place the coated bomb into a mini candy cup. Immediately, while the coating is still wet, sprinkle a pinch of the reserved strawberry powder over the top for a pretty, professional finish.

3. Repeat with all remaining balls. If the chocolate coating begins to thicken, you can briefly place the bowl back over the warm (off heat) water to loosen it.

Step 5: Set and Serve

1. Allow the coated fat bombs to set at room temperature for about 10 minutes, then transfer the tray to the refrigerator for 15-20 minutes to fully harden the shell.

2. Once set, transfer to an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Chef’s Tips:

• Room Temperature is Key: Ensure your cream cheese and butter are truly softened. This prevents a grainy texture and makes for a silky filling.

• Powder Power: Grinding the freeze-dried strawberries into a fine powder is crucial. A small food processor, spice grinder, or even a mortar and pestle works perfectly. Any large pieces will make rolling difficult.

• Sweetener Note: Taste your filling before freezing! Different brands of sweeteners vary in intensity. Adjust to your preference.

• Freeze for Success: Do not rush the freezing steps. A firm center is essential for a clean, mess-free coating process.

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Nutrition Information (Per Serving – 1 fat bomb)

• Servings: 20

• Calories: 112 kcal

• Total Fat: 10.5g

• Saturated Fat: 6.5g

• Total Carbohydrates: 4g

• Dietary Fiber: 0.5g

• Net Carbs: 3.5g

• Protein: 1.5g