1/4 cup powdered erythritol (or sweetener of choice)
1/2 cup freeze-dried strawberries (crushed into a powder)
1 tsp vanilla extract
1/4 tsp lemon zest (optional, for extra flavor)
Pinch of salt
Instructions:
Prepare the Ingredients: In a medium mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy.
Add Sweetener and Flavorings: Mix in the powdered erythritol, vanilla extract, lemon zest (if using), and a pinch of salt. Continue mixing until fully incorporated.
Add Strawberry Powder: Add the freeze-dried strawberry powder to the mixture. Stir well to combine. If you like a stronger strawberry flavor, feel free to add more strawberry powder.
Form Fat Bombs: Use a small scoop or spoon to divide the mixture into bite-sized portions. Roll into balls or use a silicone mold for uniform shapes.
Chill: Place the fat bombs on a parchment-lined tray or directly into the molds. Freeze for at least 30 minutes to an hour until firm.
Serve and Enjoy: Once chilled, enjoy your creamy, strawberry cheesecake fat bombs! Store them in the fridge or freezer for a cool, satisfying keto treat.
Notes:
Freeze-Dried Strawberries: These are essential to give the fat bombs a natural strawberry flavor without adding any sugar. You can find them in most health food stores or online.
Sweetener Adjustments: You can adjust the sweetness based on your preference, but be mindful of how much sweetener you add as some keto sweeteners can have an aftertaste.
