Ingredients
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup erythritol (or other low-carb sweetener)
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 cup fresh or frozen strawberries (pureed)
1 tsp pumpkin pie spice (optional, for texture)
Instructions
In a mixing bowl, beat cream cheese and butter until smooth.
Add erythritol, vanilla extract, and lemon juice. Mix until well combined.
In a separate blender, puree strawberries until smooth. Add to cream cheese mixture and stir to combine.
Chill the mixture in the refrigerator for 1-2 hours to firm up.
Using a medium cookie scoop, portion the mixture and roll into balls. Store in an airtight container.
Notes
Use unsweetened strawberries or adjust sweetener to taste.
Fat bombs can be stored in the refrigerator for 2-3 days or frozen for up to 3 months.
Add crushed nuts or cocoa powder for texture variation.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 fat bomb
- Calories: 140
- Sugar: 0g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg