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KETO STRAWBERRY FAT BOMBS
Prep Time
10
minutes
minutes
Servings
24
fat bombs
Calories
64
kcal
Author
Naomi Sherman for Sugar Free Mom
Ingredients
5
ounces
fresh strawberries
or 150 grams
1
teaspoon
Swerve sweetener
or choice
1/2
teaspoon
vanilla extract
8
ounces
cream cheese
6
tablespoons
coconut oil
Instructions
Preheat oven to 350 degrees F.
Quarter the strawberries and place them in a bowl, along with the sweetener and vanilla.
Toss well until the berries are fully coated.
Spread the strawberries out on a lined baking tray and bake for 20 minutes.
Allow to cool on the tray.
Put the cream cheese and coconut oil in the bowl of a stand mixer, or use a hand mixer, and beat until light and fluffy.
Add the roasted strawberries and beat on high until all combined.
You can leave little bits of strawberry in the mixture, just be careful with your choice of piping nozzle or it will get blocked.
Line a tray with silicone paper and then using your choice of piping nozzle, pipe 24 good- sized mounds onto the tray.
Place in the freezer until firm.
Store, in a covered container, in the freezer, for up to 2 weeks.
Remove from the freezer 10 minutes or so before eating.
Notes
This recipe was first published in March 2019 and updated with video in March 2021.
Nutrition
Serving:
1
fat bomb
|
Calories:
64
kcal
|
Carbohydrates:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
30
mg
|
Potassium:
22
mg
|
Vitamin A:
125
IU
|
Vitamin C:
3.5
mg
|
Calcium:
10
mg
|
Iron:
0.1
mg