Keto Strawberry Cheesecake Fat Bombs:


  • 8 oz (226 g) cream cheese, softened
  • 1/4 cup (56 g) unsalted butter, softened
  • 1/4 cup (60 ml) coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 cup (50 g) powdered erythritol or low-carb sweetener of your choice
  • 1/2 cup (75 g) strawberries, diced
  • Optional: a few drops of strawberry extract for extra flavor


  1. In a mixing bowl, combine the softened cream cheese, softened butter, melted coconut oil, and vanilla extract. Mix until smooth and well combined.
  2. Add the powdered erythritol (or your chosen sweetener) to the mixture and mix until the sweetener is fully incorporated.
  3. Gently fold in the diced strawberries and strawberry extract (if using) into the mixture.
  4. Spoon the mixture into silicone molds or an ice cube tray.
  5. Place the molds or tray in the freezer and let the fat bombs set for a few hours or until firm.
  6. Once the fat bombs are completely frozen, remove them from the molds and store in an airtight container in the freezer.

Nutrition Information (Approximate values per fat bomb):

Please note that these values are approximate and can vary based on ingredients and specific brands used.

  • Calories: ~100-120 kcal
  • Fat: ~10-12 g
  • Saturated Fat: ~7-8 g
  • Carbohydrates: ~1-2 g (Net carbs: ~1-2 g)
  • Fiber: ~0.2-0.5 g
  • Sugars: ~0.5-1 g
  • Protein: ~1-2 g

Remember that the nutritional values can vary based on the specific brands and quantities of ingredients used. Always double-check the labels of the ingredients you use to calculate the most accurate nutrition information.

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