KETO STRAWBERRY CHEESECAKE FAT BOMBS

Ingredients:

• 1 cup cream cheese, softened
• 1/2 cup coconut oil (melted)
• 1/2 cup unsweetened strawberry puree (blend fresh or frozen strawberries)
• 1/4 cup powdered erythritol or sweetener of choice (adjust to taste)
• 1 tsp vanilla extract
• 1/2 cup almond flour
• Pinch of salt

Instructions:

1. Prepare the Strawberries: If you’re using fresh or frozen strawberries, blend them into a smooth puree. You can strain it to remove excess liquid if needed.
2. Mix the Base: In a bowl, combine softened cream cheese and melted coconut oil. Use a hand mixer or a whisk to blend them together until smooth.
3. Add Flavoring: Stir in the strawberry puree, vanilla extract, powdered erythritol, and a pinch of salt. Mix well.
4. Add the Almond Flour: Gradually add almond flour to the mixture until smooth and thickened.
5. Form the Fat Bombs: Spoon the mixture into silicone molds or an ice cube tray. Use the back of the spoon to smooth the tops if necessary.
6. Freeze: Place the molds in the freezer for at least 2-3 hours until the fat bombs are fully set.
7. Serve: Pop the fat bombs out of the molds and enjoy a creamy, tangy treat! Store any leftovers in an airtight container in the freezer.