Keto Strawberry Cheesecake Fat Bombs

Highly recommended:
Cook the strawberries on low heat for approx. 10-15 minutes in a small non-sticking pot until most of the liquid has evaporated and you're left with a dark red strawberry paste.
Stir every few minutes to avoid that the strawberries burn on the bottom of the pot.

Add the soft butter, cream cheese, powdered erythritol, and vanilla to a bowl and beat everything with a hand mixer until the ingredients are fully combined and have a fluffy texture.
Add the strawberry puree as well and beat again until fully mixed.

The mixing with the hand mixer as opposed to mixing by hand will assure that the fat bombs have a creamier texture, even when frozen.

Transfer the fat bomb mass into a suitable fat bomb mold, for example, a silicone mold for candy making or even an ice cube tray.
Place the mold in your freezer and freeze the fat bombs until solid.
Depending on what mold you're using and how big you're fat bombs are, this may take anywhere between 4-8 hours.

Once the fat bombs are solid, pop them out of your mold and store them in your freezer in a suitable container.

I recommend to take them out of the freezer approx. 10 minutes before you plan to enjoy them.
This will result in a very creamy fat bomb that tastes almost like strawberry ice cream.

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