👩🍳 Instructions
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1
Wash and hull strawberries. Finely dice 1/2 cup for the mixture. Slice or chop remaining strawberries for garnish.
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2
In a medium mixing bowl, combine softened cream cheese and unsalted butter. Beat with an electric mixer until smooth and fluffy, ensuring no lumps remain.
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3
Add the powdered erythritol and vanilla extract to the cream cheese mixture. Beat again until well combined and the mixture is uniformly sweet. If using, fold in the lemon zest.
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4
Gently fold in the finely diced strawberries using a spatula until evenly distributed throughout the mixture.
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5
Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them into balls, or press the mixture into silicone molds. Press down firmly if using molds to remove air pockets.
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6
Place the shaped fat bombs on a parchment-lined plate or baking sheet. Refrigerate for at least 1-2 hours, or until firm enough to handle without losing shape. For quicker setting, freeze for 30 minutes.
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7
Once firm, you can optionally roll them in extra powdered erythritol or top each with a thin fresh strawberry slice for presentation. Store in an airtight container in the refrigerator.
💡 Notes
For best results, ensure cream cheese and butter are at room temperature before mixing. Adjust sweetness to your preference. These fat bombs can be frozen for up to 2-3 months in an airtight container. Thaw briefly in the fridge before serving.
🥗 Nutrition (per serving)
Calories
105 kcal
Protein
2g
Total Fat
10g
Saturated Fat
6g
Carbs
2g
Fiber
0.5g
Sugar
1g
Sodium
45mg
Cholesterol
30mg
