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If you’ve been following this blog for a while you already know strawberries and I have a slight thing going on.
It’s one of the few things I desperately miss on the ketogenic diet.

But thanks to mother natures random kindness strawberries are also relatively low in carbs.
With only about 5-6g net carbs/100g it’s ok to snack on them if you don’t overdo it.

That’s where these little guys enter the stage.
In my experience, it’s pretty easy to overeat on fresh fruit.

And while most berries don’t have a lot of calories, they do contain carbs that can add up pretty quickly.
Strawberries and raspberries are the main enemies to my state of ketosis, at least in the summer months.

That’s why I prefer to eat my favorite berries in fat bomb form.
The added fat from the fat bombs satiates and satisfies me without adding too many carbs to my carb count.

It’s a win-win-win situation:
– you get to satisfy your sweet cravings for something sweet, especially fruit
– you will actually feel satiated after you’ve eaten the fruit fat bomb as compared to fresh fruit
– and you won’t add a ton of carbs to your carb count and easily stay in ketosis

In fact, these little strawberry cheesecake fat bombs only add 0.5g net carbs per ball to your net carb count!
That’s incredibly low and you’ll feel full long before you had the chance to overeat on them.

Like most of my fat bomb recipes, the amounts given for this recipe are rather small and will yield only 8 small fat bombs that weigh approx. 0.4oz/11g each.

That’s because my personal preference is to make fresh fat bombs every few days, even when they will be frozen anyway.
(I’m a VERY picky eater…).

If you would like to make a bigger batch to always have some frozen strawberry cheesecake fat bombs at hand, go ahead and double or triple the amounts given on the recipe card at the very end of this post!
 

OTHER KETO FAT BOMBS:

Healthy Blueberry Keto Fat Bombs

Pecan Pie Keto Fat Bombs

Healthy Ferrero Rocher Keto Fat Bombs

Chocolate-Covered Peanut Butter Keto Fat Bombs

Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)

Velvety No Bake Keto Brownie Bites

STRAWBERRY CHEESECAKE FAT BOMBS INGREDIENTS:

(You can find the exact amounts needed on the recipe card at the end of this post!

HOW TO MAKE STRAWBERRY CHEESECAKE FAT BOMBS:

 
1. Cook the strawberries:
You could, in theory, skip this step but I highly recommend to do it anyway.

Cooking the strawberries will result in a strawberry fat bomb that’s much more flavorful and also creamier.

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.

 
2. Mix the ingredients:

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.

UPDATE: I recently made this recipe again and encountered a problem I never had before.
When I beat the butter and cream cheese the mixture became very lumpy.
I’m not sure what the culprit was in my case but there’s still a solution to avoid this issue:

If you should encounter the same problem, beat the cream cheese and butter in separate bowls and mix them with a spoon or spatula after both have been beaten.
This will solve the lumping issue I encountered.

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.

 
3. Freeze:
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 your fat bombs are, this may take anywhere between 4-8 hours.

 
4. Enjoy:
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.

Another thing I love to do is to cover these little guys with a bit of sugar-free chocolate and enjoy them that way!

 
Nutrition Info:
One ball (approx. 0.8″/2cm in diameter and 0.4oz/11g) has approx. 0.5g net carbs (0.6g total carbs and 0.1g dietary fiber), 5.6g fat, 0.3g protein, and 54 calories.

(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

How do you include Erythritol in your calculations?

The short answer is: I don’t, and I can tell you why.


Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

OTHER DELICIOUS KETO TREATS:

 
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
 

Velvety No Bake Keto Brownie Bites

Healthy No Bake Ferrero Rocher Keto Fat Bombs

Keto Oreo Cookies

Healthy No Bake Keto Snickers Bars

The Easiest Keto Peanut Butter Cookies Ever

Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)

Chocolate Keto Mug Cake With Peanut Butter Core