Keto Strawberry Fat Bombs – BEST Strawberry Cheesecake Fat Bombs – Easy NO Sugar Low Carb Recipe – Savory NO Bake Ketogenic Diet Snacks

If you are ready for a tasty fat bombs on a ketogenic diet then DO NOT
pass up these keto strawberry cream cheese fat bombs. These bite 
sized fat bombs are full of flavor and so good you won’t be able to stop
eating them.
A simple keto recipe that will have you in and out of the kitchen in no 
time at all. These NO bake fat bombs are great for the whole family including
kids. No one will know they are keto friendly. You can even make these for
parties too!
So if you are ready to taste a delicious fat bomb then check out these low carb 
keto strawberry cream cheese fat bombs!

These cheesecake fat bombs are great for a ketogenic diet and totally keto
friendly. If you are on a keto diet then grab this low carb recipe for a yummy
treat. Strawberry cheesecake fat bombs  are one of my favorites along with these
strawberry macadamia nut cookies. A healthy cream cheese fat bomb recipe
you won’t want to pass up.

First take the strawberries, if they are fresh, wash them well, cut the stem
and chop them into pieces.
In a small pot add the strawberries in ¼ cup of water and cook over medium
heat for about 15 minutes or until you get a strawberry paste (or
concentrated jam), this should have an intense flavor.

Remove from heat and let cool.

In a blender, proceed to mix all the ingredients, including
the strawberry paste and if you want the vanilla, to obtain a homogeneous
mixture.

Fill a mold (you can use a silicone mold) with the mixture with a small spoon.
Place the mold in the freezer and freeze at least two hours.
Remove and unmold immediately before serving.
Enjoy them very cold.


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Keto Strawberry Cheesecake Fat Bombs
Ingredients

• ¾ cup cream cheese
• ½ cup strawberries (fresh or frozen)
• ¼ cup water
• 4 tbsp unsalted butter
• 4 tbsp low carb sweetener
• 1 tsp xanthan gum
• 1 tsp vanilla (optional)

Instructions

1. First take the strawberries, if they are fresh, wash them well, cut the stem and chop them into pieces.
2. In a small pot add the strawberries in ¼ cup of water and cook over medium heat for about 15 minutes or until you get a strawberry paste (or concentrated jam), this should have an intense flavor.
3. Remove from heat and let cool.
4. In a blender, proceed to mix all the ingredients, including the strawberry paste and if you want the vanilla, to obtain a homogeneous mixture.
5. Fill a mold (you can use a silicone mold) with the mixture with a small spoon.
6. Place the mold in the freezer and freeze at least two hours.
7. Remove and unmold immediately before serving.
8. Enjoy them very cold.

Recipe Notes
Serving: 18 units