Strawberry Cheesecake Fat Bombs

• Produce

  • 1 1/8 cup 2.5 oz = 70 g strawberries, fresh or frozen

• Baking & Spices

  • 1 Vanilla bean

• Oils & Vinegars

  • 1/2 cup 2 oz = 60 g butter or coconut oil

• Dairy

  • 1 1/2 cup 5.3 oz = 150 g cream cheese

• Other

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

Found on lowcarbsosimple.com

Description

Directions

• 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.
• Add to the bowl with softened butter and cream cheese.
• Use a hand whisk or food processor and mix until well combined.
• Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
• When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time! 🙂