Strawberry cheesecake fat bombs with stevia sweetener
Indulge in these strawberry cheesecake fat bombs made with cream cheese, butter, and fresh strawberries, sweetened with stevia. They're a quick, keto-friendly dessert that delivers creamy strawberry flavor in every bite.
Cook time 0 min
Prep time 180 min
Ingredients:
3/4 cup cream cheese1/4 cup butter
1/2 cup strawberries
1/2 tsp stevia leaf sweetener
1 tsp vanilla extract
Strawberry cheesecake fat bombs are a delicious and easy-to-make keto-friendly treat that can satisfy your sweet tooth without compromising your dietary goals. Made with cream cheese, butter, strawberries, and sweetened with stevia, these fat bombs are perfect for anyone looking for a low-carb desert option. Follow the steps below to create these delightful bites of creamy strawberry goodness.
Instructions:
- Use a blender or food processor to puree the strawberries until smooth. You should have about 1/2 cup of strawberry puree.
- In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer or hand whisk to blend them together until smooth and creamy.
- Add the stevia sweetener and vanilla extract to the cream cheese mixture. Blend well to ensure the sweetener and vanilla are evenly distributed throughout the mixture.
- Add the strawberry puree to the cream cheese mixture. Stir thoroughly until the mixture is fully combined and has a uniform pink color.
- Line a baking sheet or a large plate with parchment paper for easy removal.
- Using a small cookie scoop or tablespoon, scoop out portions of the mixture and place them onto the lined baking sheet. Alternatively, you can pour the mixture into silicone molds for a more uniform shape.
- Place the fat bombs in the freezer for about 1-2 hours, or until they are firm and hold their shape.
- Once the fat bombs are frozen, transfer them to an airtight container. Store them in the freezer and take out a piece whenever you want a sweet treat.
- These fat bombs can be stored in the freezer for up to 1 month.
Strawberry cheesecake fat bombs are a delightful treat that conveniently combine the richness of cream cheese with the fruity freshness of strawberries. Their low-carb nature makes them a perfect choice for those adhering to keto or other low-sugar diets. Enjoy these luscious bites as a quick snack to satiate your dessert cravings in a healthy way.
Strawberry cheesecake fat bombs with stevia sweetener FAQ:
Freeze the fat bombs for about 1-2 hours, or until they are firm and hold their shape.
The fat bombs are done freezing when they are firm to the touch and maintain their shape when removed from the mold or baking sheet.
Yes, you can use frozen strawberries. Just ensure they are thawed and drained well before pureeing to avoid excess liquid.
Transfer the frozen fat bombs to an airtight container and store them in the freezer for up to 1 month for optimal freshness.
You can use other low-carb sweeteners like erythritol or monk fruit sweetener, adjusting the quantity according to the sweetener’s potency.
Cooking Tips:
- Ensure the cream cheese and butter are at room temperature for easier mixing and a smoother texture.
- For a finer consistency, consider pureeing the strawberries before adding them to the mixture.
- If you prefer a stronger strawberry flavor, you can add an extra handful of finely chopped strawberries.
- Use a silicone mold for easy removal of the fat bombs once they are set.
- Adjust the amount of stevia sweetener to your preference, keeping in mind that stevia can be quite potent.
Nutrition Facts
12 ServingsCalories 70kcal
Protein 1.22g
Carbohydrates 1.73g
Fiber 0.11g
Sugar 1.24g
Fat 6g
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