Strawberry Cheesecake Fat Bombs

If you follow a ketogenic diet plan, you probably know that the main source of energy should come from fat. Fat bombs are easy snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include more healthy fats in their diet. Fat bombs are also ideal for the fat fast! These taste just like strawberry cheesecake ice-cream and have a very creamy texture. If you are dairy intolerant, try coconut milk instead of cream cheese and coconut oil instead of butter. 

TIPS FOR MAKING THE FAT BOMBS

Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

Strawberry Cheesecake Fat Bombs

1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen

3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened

1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened

2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia

1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Instruction

• Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
• Read full recipes here >> lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/

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