Keto Neapolitan Fat Bombs

Ingredients:

Strawberry Layer:

• 1/3 cup unsweetened freeze-dried strawberries, finely ground
• 2 tbsp coconut oil, melted
• 2 tbsp cream cheese, softened
• 1 tbsp powdered erythritol (or preferred keto sweetener)

Vanilla Layer:

• 2 tbsp coconut oil, melted
• 2 tbsp cream cheese, softened
• 1 tsp vanilla extract
• 1 tbsp powdered erythritol (or preferred keto sweetener)

Chocolate Layer:

• 2 tbsp coconut oil, melted
• 2 tbsp cream cheese, softened
• 1 tbsp cocoa powder
• 1 tbsp powdered erythritol (or preferred keto sweetener)

Instructions:

1. Prepare Strawberry Layer:
   • In a small bowl, mix the ground freeze-dried strawberries, melted coconut oil, softened cream cheese, and powdered erythritol until smooth.
   • Spoon the mixture into a silicone mold or mini muffin tin, filling each cavity about one-third full.
   • Place in the freezer to set while you prepare the next layer.
2. Prepare Vanilla Layer:
   • In another bowl, mix the melted coconut oil, softened cream cheese, vanilla extract, and powdered erythritol until smooth.
   • Once the strawberry layer is set, spoon the vanilla mixture over the strawberry layer, filling each cavity another third full.
   • Return to the freezer to set.
3. Prepare Chocolate Layer:
   • In a final bowl, mix the melted coconut oil, softened cream cheese, cocoa powder, and powdered erythritol until smooth.
   • Once the vanilla layer is set, spoon the chocolate mixture over the vanilla layer, filling each cavity to the top.
   • Return to the freezer for the final set, at least 1 hour.
4. Serve:
   • Once fully set, pop the fat bombs out of the molds.
   • Store in an airtight container in the freezer.
   • Enjoy straight from the freezer or let sit at room temperature for a few minutes before eating.