Strawberry Cheesecake Fat Bombs
🛒 What You’ll Need
- 8 oz Cream cheese, softened 🧀
- ½ cup Fresh strawberries, finely chopped 🍓
- ¼ cup Butter, softened 🧈
- ¼ cup Powdered erythritol (or your favorite keto sweetener) 🍬
- 1 tsp Vanilla extract 🍦
- For the Drizzle: 2 oz Sugar-free dark chocolate chips, melted 🍫
👩🍳 Instructions
- Mix the Base: In a medium bowl, beat the softened cream cheese, butter, sweetener, and vanilla until smooth and creamy. 🥣🌪️✨
- Berry Goodness: Gently fold in the chopped fresh strawberries until evenly distributed throughout the mixture. 🍓🤝🤤
- Scoop & Shape: Use a small cookie scoop to portion out the mixture into rounded balls. 🥄📐💎
- Set the Stage: Place the scoops into small paper candy liners on a plate or tray as seen in the photo! 🧁✨
- The Chocolate Touch: Drizzle the melted sugar-free chocolate in a fun zig-zag pattern over each fat bomb for that professional look! 🍫🎨🤤
- Flash Freeze: Place the tray in the freezer for at least 30–60 minutes until they are firm and set. ⏲️📈❄️
- Serve: Enjoy one straight from the fridge or freezer for a refreshing, high-fat snack! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Clean Look” Secret: For the perfect scoops shown in the photo, let the mixture chill in the fridge for 20 minutes before scooping so it’s easier to handle! 🍦🛡️💎
- The “Berry” Hack: If you want a deeper pink color, mash half of the strawberries into a paste before folding them in! 🍓🎯✨
