PREP TIME: 20 minutes + 1 hour to freeze

COOKING TIME: 25 minutes

MAKES 36 fat bombs (1 per serving)

Fat bombs are delicious little morsels loaded with healthy fats and calories—sweet treats that supply a boost of energy without the carb crash. These cheesecake fat bombs combine a smooth strawberry-laced base with crunchy almond-coconut cookie crumbs.

STRAWBERRY SAUCE

10 ounces (285 g) fresh strawberries, hulled and roughly chopped

5 tablespoons (60 g) granulated low-carb sweetener of your choice

1 tablespoon water

CRUNCHY COOKIE CRUMBS

1 large egg white

1 cup (110 g) almond flour

½ cup (40 g) unsweetened shredded coconut

3 tablespoons granulated low-carb sweetener of your choice

½ stick (¼ cup/55 g) unsalted butter

½ teaspoon ground cinnamon

½ teaspoon baking powder

Generous pinch of fine sea salt

FAT BOMB BASE

12 ounces (340 g) cream cheese, softened

¾ cup (110 g) whey protein powder

1 stick (½ cup/110 g) unsalted butter

  1. Preheat the oven to 325°F (163°C). Line both a sheet pan and a 9-inch (23-cm) square baking pan with parchment paper, leaving some paper overhanging the square baking pan.
  2. Make the strawberry sauce: Place the strawberries, sweetener, and water in a saucepan over medium heat. Bring the mixture to a boil, then reduce to a low simmer and cook for 10 minutes, until thickened. Remove the pan from the heat and let cool.
  3. Make the cookie crumbs: Place all the ingredients in a large bowl and stir by hand until well combined. Spread the mixture out on the lined sheet pan, press down to form a smooth layer, and bake for 15 minutes, until golden brown. Remove the pan from the oven and cool, then crumble into small chunks. Remove 3 tablespoons of the crumbs and reserve for a garnish.
  4. Place the fat bomb base ingredients in the bowl of a stand mixer, add the strawberry sauce, and whisk on high speed for 5 minutes, until smooth and creamy. Alternatively, use an electric hand mixer.
  5. Add the cookie crumbs and lightly stir by hand with a spoon until well combined (do not use a mixer as you want the cookie crumbs to remain chunky).
  6. Transfer the mixture to the prepared baking pan and sprinkle with the reserved cookie crumbs. Place in the freezer until firm, at least 1 hour. Lift the fat bomb batter out of the pan and slice into 36 small squares. Store the fat bombs in the freezer for up to 1 month and enjoy guilt-free ice cream–like treats whenever you like, straight from the freezer!
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