Craving something sweet and fruity but sticking to your keto lifestyle? These Strawberry Cheesecake Fat Bombs are your new best friend! They have all the creamy, decadent flavor of a classic cheesecake in a perfect, bite-sized, low-carb package. With just a handful of ingredients and a food processor, you can whip up a batch of these delightful treats to keep on hand for whenever a sugar craving strikes. They’re the ultimate guilt-free indulgence!
Ingredients
• 1/2 cup (113g) coconut oil, melted
• 2 cups (300g) frozen strawberries
• 1 cup (128g) raw cashews, boiled for 12 minutes or soaked for at least 2 hours
• 1/2 cup (113g) coconut butter, softened
• 1/8 to 1/4 tsp powdered stevia, to taste
Instructions
1. Prepare the cashews by either boiling them for 12 minutes or soaking them in hot water for at least 2 hours. Drain them well before using.
2. In a microwave-safe bowl, gently thaw the frozen strawberries for about 45-60 seconds. They should be soft but still cool.
3. Add the thawed strawberries, drained cashews, melted coconut oil, softened coconut butter, and stevia to a high-speed blender or food processor.
4. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure everything is well-combined.
5. Transfer the mixture to a bowl and place it in the freezer for 20-30 minutes, or until it’s firm enough to handle.
6. Line a cookie sheet or plate with parchment paper. Scoop and roll the chilled mixture into approximately 15 evenly-sized balls.
7. Place the tray of fat bombs back into the freezer for at least 25-30 minutes to harden completely.
8. Once firm, transfer the fat bombs to an airtight container. Store in the freezer for best results. Allow them to thaw for a few minutes before enjoying!
Nutritional Information
• Nutrition Facts
• Serves: 15
• Serving Size: 1 Fat Bomb
• Calories Per Serving: 190
• Total Fat: 18g (28% DV)
• Total Carbohydrate: 7g (2% DV)
• Dietary Fiber: 2.1g (8% DV)
• Sugars: 2g
• Protein: 2.4g (5% DV)
• Sodium: 4.3mg (0% DV)
• Vitamin C: 8.2mg (14% DV)
• Iron: 1.1mg (6% DV)
Pro Tips
• For an extra creamy, cheesecake-like tang, add a splash of lemon juice or 1/2 teaspoon of lemon zest to the mixture before blending.
• Instead of rolling by hand, pour the blended mixture into silicone molds (like mini muffin tins or candy molds) before the first freeze for perfectly uniform shapes.
• Don’t be afraid to customize! A teaspoon of vanilla extract enhances the flavor, or a scoop of unflavored collagen powder can add a protein boost.
• The choice between boiling and soaking cashews affects texture. Boiling yields a slightly softer, creamier result, while soaking maintains a bit more firmness.
FAQ
Q: Are these strawberry cheesecake fat bombs keto-friendly
A: Yes, absolutely! With only 7g of total carbs and 2.1g of fiber per serving, these fat bombs are designed to be a perfect low-carb, high-fat treat for anyone following a ketogenic lifestyle.
Q: How should I store these keto fat bombs
A: For the best texture and longevity, store your Strawberry Cheesecake Fat Bombs in an airtight container in the freezer. They will keep well for up to 3 months. Let them sit at room temperature for a few minutes before eating.
Q: Can I use a different sweetener instead of stevia
A: Certainly. You can substitute stevia with other keto-friendly sweeteners like powdered monk fruit or erythritol. Start with a small amount and adjust to your desired level of sweetness, as potency can vary between brands.
Q: Is there a substitute for cashews in this recipe
A: While cashews provide a uniquely creamy, dairy-free base, you could experiment with macadamia nuts for a similar high-fat, low-carb profile. For a more traditional cheesecake flavor (if you’re not dairy-free), you could try substituting the cashews with full-fat cream cheese.
