Strawberry Cheesecake Fat Bombs


  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup coconut oil, melted
  • 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, diced
  • Silicone mold for shaping (optional)


  1. In a mixing bowl, combine the softened cream cheese, softened butter, and melted coconut oil. Use a hand mixer or stand mixer to blend until smooth.
  2. Add the powdered erythritol and vanilla extract to the mixture. Continue to mix until well combined and creamy.
  3. Gently fold in the diced strawberries, making sure they are evenly distributed throughout the mixture.
  4. If you have a silicone mold, spoon the mixture into the mold, smoothing the tops with a spatula. If you don’t have a mold, you can use a mini muffin tin lined with paper cups.
  5. Place the mold or muffin tin in the freezer for at least 2-3 hours or until the fat bombs are firm and easy to remove.
  6. Once the fat bombs are fully set, pop them out of the mold or muffin tin.
  7. Store the fat bombs in an airtight container in the freezer. They can be enjoyed straight from the freezer.


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