Description
Delightfully simple and guilt-free Strawberry Cheesecake Fat Bites made with creamy cream cheese, coconut oil, and naturally sweet freeze-dried strawberries. These no-bake fat bombs are perfect for a low-carb snack or quick energy boost and require minimal preparation and no cooking.
Ingredients
Scale
Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup coconut oil, melted
- 1/4 cup Swerve sweetener
- 1/4 cup freeze-dried strawberries, crushed
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine ingredients: In a mixing bowl, combine softened cream cheese, melted coconut oil, Swerve sweetener, vanilla extract, and a pinch of salt to create the base mixture.
- Blend until smooth: Blend the mixture thoroughly until it becomes smooth and creamy, ensuring all ingredients are fully incorporated.
- Add strawberries: Gently fold in the crushed freeze-dried strawberries to evenly distribute the flavor throughout the mixture.
- Fill molds: Spoon the mixture into silicone molds or a mini muffin tin, preparing individual bite-sized portions.
- Freeze to set: Place the filled molds in the freezer for at least 2-3 hours, allowing the fat bites to firm up completely.
- Store and serve: Once set, remove the strawberry cheesecake fat bites from the molds and keep them stored in the freezer until ready to enjoy.
Notes
- Use softened cream cheese to ensure smooth blending.
- If you don’t have freeze-dried strawberries, you can substitute with finely chopped fresh strawberries, but texture will vary.
- Keep the fat bites frozen until serving to maintain firmness.
- These fat bites are a great low-carb, keto-friendly snack option.
- Store in an airtight container in the freezer for up to 2 weeks.
