Keto Strawberry Cheesecake Fat Bombs can make you forget that you are avoiding carbs! make happy your cravings with this simple, low-carb and delicious treat!
Keto Strawberry Cheesecake Fat Bombs are ready with zero sugar, but they are as refreshing as your preferred ice cream. If you are follow the ketogenic diet, then, this is familiar to you.
Persons who follow the ketogenic diet will advantage from these treats because of the high-fat content that will aid suppress their craving for desserts. As most desserts are sugary and full of carbs, then, this dessert is a welcome modify for someone like me who admittedly has a sweet tooth.
I always try to find a equilibrium that works for me. With all the desserts that I have come to love, I make an effort to insert some keto-friendly ones in our menu rotation. And this recipe is just one of the a lot of that I have.
So, if you are like me who forever strives for a keto-friendly alternative for desserts, then, you have come to the right place! In this recipe, the mixture of fruit and cream cheese is divine. The sweetness and tartness taste so good together in one simple recipe.
And this recipe requires only 5 ingredients and probably 5 minutes of prep time! So, try it now!
Table of Contents
Keto Strawberry Cheesecake Fat Bombs
Ingredients
8 oz cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
2 tablespoons sweetener (I used Swerve)
1 package sugar-free strawberry pudding
3 cups frozen strawberries (chopped)
1/2 cup crushed sugar-free dark chocolate chips (optional)
Instructions
First Cover a baking sheet by parchment paper and set aside.
After Combine in a medium bowl: cream cheese, butter, and sweetener stirring until very smooth. Stir in the sugar-free/low-carb strawberry pudding.
Then, stir in chopped frozen strawberries. Chill the combination for 30 minutes, it will be easier to handle.
Next scoop small golf-sized of dough and form balls. Roll into crushed chocolate chips and arrange onto the prepared baking sheet.
After Freeze the fat bombs for two (2) hours or, until solid.
Finally, Store in the freezer in an airtight container.