Description
Delightful no-bake treats that combine the creamy richness of cheesecake with fresh strawberries, perfect for low-carb diets.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/4 cup unsweetened almond butter
- 1/2 cup fresh strawberries, pureed
- 1/4 cup powdered erythritol (or your favorite low-carb sweetener)
- 1 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut (optional, for garnish)
- A pinch of salt
Instructions
- Combine the softened cream cheese, unsweetened almond butter, and powdered erythritol in a mixing bowl.
- Beat using a hand mixer until smooth and creamy.
- Add the freshly pureed strawberries and vanilla extract, then mix thoroughly.
- Taste your mixture and adjust sweetness if necessary.
- Line a mini muffin tin with paper liners or silicone molds.
- Spoon the mixture evenly into each cavity.
- Sprinkle shredded coconut if desired.
- Freeze for at least 2 hours until firm.
- Pop them out of the molds and store in an airtight container in the freezer.
Notes
These fat bombs can last up to three months in the freezer. Enjoy them directly from the freezer for the best taste!
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fat bomb
- Calories: 95
- Sugar: 0g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg