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    Home / Recipes / Low Carb Snacks

    Keto Strawberry Cheesecake Fat Bombs

    By Lisa MarcAurele on Mar 30, 2020 16 Comments - This post may contain affiliate links. See Disclosure

    18948 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    strawberry cheesecake fat bombs pinterest image
    keto strawberry cheesecake fat bombs

    If you have trouble meeting your daily fat macronutrient, these Keto Strawberry Cheesecake Fat Bombs are a dream come true. They’re sweet, creamy, and just 1 gram total carb. Plus, they are so satisfying when you need a quick boost during the day.

    keto strawberry cheesecake fat bombs recipe
    Jump to:
    • 💛 Why you'll love them
    • 📋 Ingredients
    • 🔪 Instructions
    • 💭 Quick tips
    • 🙋 FAQs
    • 📚 Related recipes
    • 📖 Recipe

    One of the biggest challenges of a keto diet is resisting cravings for sweet, sugary foods. Even those of us who find it easy to pass up rice, pasta, and bread are sometimes hit with strong cravings for sweets.

    These creamy, sweet, delicious keto fat bombs are perfect for those moments. They are small in size, but pack big flavor. Creamy and sweet, they will satisfy even the most stubborn sweet tooth.

    💛 Why you'll love them

    Because they are so rich and decadent, these cheesecake bites help keep you on track. Just one is enough to satisfy your cravings.

    Also, did I mention how ridiculously delicious these things are? Seriously, they are pure indulgence. They taste exactly like your favorite cheesecake recipe!

    mix in bowl

    📋 Ingredients

    You only need 5 ingredients (see recipe card at the end of the post for amounts) to make these delicious amazing strawberry fat bombs.

    • Cream cheese
    • Swerve confectioners’ sweetener
    • Coconut oil
    • Vanilla extract
    • Strawberries

    🔪 Instructions

    Making fat bombs is incredibly easy. Just puree the strawberries and then beat the puree together with the cream cheese, sweetener, coconut oil, and vanilla. Pour the mixture into a silicone mold and freeze. That’s it!

    mix in mold

    💭 Quick tips

    These heavenly bites are easy to make, and the following tips will ensure success.

    1. Let your cream cheese come to room temperature before you start mixing. This makes it much easier to get a nice smooth batter. It takes about an hour for cream cheese to come to room temperature after you take it out of the refrigerator.
    2. Puree the berries before adding them to the cream cheese.
    3. Once you’ve put the batter into the molds, freeze it for at least 2 hours to that it is completely set.
    4. Keep the finished fat bombs in the freezer for long-term storage. Once they are completely frozen solid, you can transfer them to a freezer-safe resealable plastic bag and keep them in the freezer.  
    5. Once they are set, you can also store them in the refrigerator.
    6. Whether you keep them frozen or refrigerated, serve them cold.

    🙋 FAQs

    Before getting to the printable recipe, I wanted to share some of the most common questions others ask.

    What are the best molds for making fat bombs?

    You can really use any type of mold you have to make these fat bombs.  I love using silicone candy molds because they are flexible, which makes it really easy to get the bites out of the mold.

    An ice cube tray also works. Or you can use a mini cupcake tin or individual silicone mini cupcake molds.

    Ideally, you just want to make these in molds that are small enough that each one is a couple of bites.

    If you don’t have any type of small mold, no worries. You can pour the batter into a small loaf pan or a glass or ceramic dish and freeze. Once the mixture is completely frozen, use a small ice cream or cookie scoop to scoop out balls of the frozen batter.

    If you like, you can arrange those balls on a baking sheet and freeze again until set, then transfer them to a resealable plastic bag and keep them in the freezer or refrigerator.

    What is the best low-carb sweetener to use?

    I use Swerve confectioners’ sweetener. This is equivalent to powdered sugar and I like it because it isn’t grainy like granulated sweetener, so it keeps these cheesecake bites creamy and smooth.

    strawberry cheesecake fat bombs

    How long will they keep?

    These fat bombs will keep in the freezer for up to 3 months. Alternatively, you can store them in the refrigerator for up to 2 weeks.

    strawberry fat bombs

    📚 Related recipes

    I’ve shared a lot of delicious, guilt-free low carb desserts here on Low Carb Yum. From cookies, brownies, and cakes to pies and fudge, there are plenty of recipes to keep you satisfied and on the right track.

    • This Keto Paleo Strawberry Mug Cake is a great example of a delicious, super easy keto dessert recipe! It’s guaranteed to satisfy your sweet tooth and it only takes a few minutes to make.
    • Dark Chocolate Keto Fudge is perfect if you are a chocolate lover like me.
    • If you’re looking for something with a bit of crunch, these 5-Ingredient Hazelnut Flour Cookies are pillowy-soft on the inside and crisp on the outside. They’re topped with crushed hazelnuts for a delightful, flavorful crunch!
    • My Keto Strawberry Cream Cheese Frosting combines the same great flavors!

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    keto strawberry cheesecake fat bombs

    Keto Strawberry Cheesecake Fat Bombs

    Author: Lisa MarcAurele
    5 from 8 votes
    With just 1g total carb, these keto fat bombs are a satisfying treat to enjoy when you need a little boost of fat during the day. Serve them right from the freezer or refrigerator.
    Prep Time10 mins
    Total Time10 mins
    Course: Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 18 servings
    Calories 79

    Video

    Ingredients

    • 8 ounce cream cheese softened
    • 3 tablespoons Swerve Confectioners Powdered Sweetener or 36 drops monk fruit liquid (see note)
    • ¼ cup coconut oil melted
    • 3 tablespoons heavy whipping cream
    • 1 teaspoon vanilla extract
    • 4-5 medium strawberries pureed

    Instructions

    • Blend 4-5 strawberries in a food processor or blender.
    • Add all of the ingredients into a mixing bowl. Blend on high with electric mixer until smooth and creamy.
    • Fill 18 sections of a small rectangular or square candy mold with the fat bomb batter.
    • Place the fat bombs into the freezer to set for a minimum of 2 hours before serving.

    Notes

    A powdered sweetener works better than a granular sweetener in the recipe. But monk fruit or stevia liquid extracts are good options too. You can also use vanilla flavored sweetener extract to eliminate the need for vanilla extract. 36 drops of monk fruit sweetener is equivalent to about 2 ml which is about ⅓ teaspoon.
    To make cleanup easier, all the ingredients can be pureed together in the food processor or blender. However, you'll get a fluffier mixture beating with an electric mixer.
    Any shaped mold can be used, but the nutritional data was calculated based on 18 fat bombs. If you don't have a mold, the batter can be scooped onto a lined baking sheet before freezing.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1square | Calories: 79 | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

    Additional Info

    Net Carbs: 0 g | % Carbs: 0 % | % Protein: 5.3 % | % Fat: 94.7 % | SmartPoints: 4
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 79
        [carbohydrates] => 1
        [protein] => 1
        [fat] => 8
        [saturated_fat] => 6
        [cholesterol] => 17
        [sodium] => 41
        [potassium] => 21
        [fiber] => 1
        [sugar] => 1
        [vitamin_a] => 206
        [vitamin_c] => 2
        [calcium] => 14
        [iron] => 1
        [serving_unit] => square
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
    « Keto Marinara Pasta Sauce Recipe
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Karla

      February 07, 2022 at 9:12 pm

      What can you use in replace for the coconut oil? My spouse is allergic to coconut but would love to make these if there is a replacement for that oil.

      Reply
      • Lisa MarcAurele

        February 08, 2022 at 12:21 pm

        You should be able to use unsalted butter instead.

        Reply
    2. Pamela Barnes

      September 01, 2020 at 5:50 pm

      5 stars
      I haven't tried these yet , but they sound delicious! I have a question, I do not have the molds for these and you have written to use a baking pan as a substitute. What dimension baking pan should I use?

      Reply
      • Lisa MarcAurele

        September 01, 2020 at 6:02 pm

        A small rectangular 1-quart dish works well.

        Reply
    3. Carol

      June 30, 2020 at 10:00 pm

      How do You soften cream cheeses

      Reply
      • Lisa MarcAurele

        July 01, 2020 at 7:44 am

        You can pop in in the microwave on low power or let it sit out at room temp until softened.

        Reply
    4. Kurt W

      May 15, 2020 at 5:04 pm

      5 stars
      These are fantastic! Light and creamy with fantastic flavor, even though I forgot the vanilla! Can't wait to make them again with it!

      Reply
    5. jennifer

      April 05, 2020 at 9:30 am

      5 stars
      These look amazing and I have no idea why I've yet to make a fat bomb -- is all changing today, because I have cream cheese in the fridge, yay!

      Reply
    6. Donny

      April 01, 2020 at 10:09 pm

      5 stars
      This is brilliant! Such a faster way to eat cheesecake than baking and cooling one for hours and hours. 😉

      Reply
    7. Sunrita | Spiceitupp

      March 31, 2020 at 5:36 pm

      5 stars
      Wow! Such a yummy way to feed some healthy treats to the kids.

      Reply
    8. Jean Choi

      March 30, 2020 at 9:40 pm

      5 stars
      I love strawberry cheesecake so these are right up my alley!

      Reply
    9. De

      March 30, 2020 at 5:11 pm

      What can you use instead of coconut oil? I do have butter on hand t this time.

      Reply
      • Lisa MarcAurele

        March 30, 2020 at 8:45 pm

        Butter should work.

        Reply
        • Sandy

          August 20, 2021 at 3:48 pm

          Lisa, I was wondering about that as well. Would avocado oil create an obvious taste or texture issue. Family member has coconut allergy. Poor thing. 🥴
          Thank you for sharing your delicious keto/low carb recipes. Very much appreciated! ❤

        • Lisa MarcAurele

          August 20, 2021 at 3:51 pm

          It's better to use a fat that turns solid so I'm not sure how well avocado oil would work. Butter or ghee would be a better.

    10. Erin

      March 30, 2020 at 2:42 pm

      Anything cheesecake is up my alley- but love how these are the perfect bite-size!

      Reply

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