Strawberry Cheesecake Fat Bombs
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
N/A
Total Time:
20 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 10 |
| Serving Size | 0.71 oz |
Ingredients
7.06 oz
cream cheese
3.53 oz
Strawberries
1.77 oz
almond flour
1.77 oz
butter
1.06 oz
erythritol
1 tsp
vanilla extract
Directions
Step 1
In a mixing bowl, combine cream cheese, almond flour, erythritol, and vanilla extract. Mix well until smooth.
Step 2
Wash and dice the strawberries into small pieces.
Step 3
Gently fold the diced strawberries into the cream cheese mixture.
Step 4
Scoop the mixture into small silicone molds or shape into balls using your hands.
Step 5
Place the molds or balls in the refrigerator and let them set for at least 1 hour.
Step 6
Once set, remove the fat bombs from the molds or roll them in your hands to smooth out any edges.
Step 7
Store the fat bombs in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
5 g
(20
kcal)
| Calories | 0.71 kcal | 0.04% |
| Vitamin A | 0.071 IU | 0.01% |
| Monounsaturated Fat | 0.0355 g | 0% |
| Saturated Fat | 0.0568 g | 0.05% |
| Fat | 0.1065 g | 0.08% |
| Carbohydrates | 0.0355 g | 0.01% |
| Sodium | 0.71 mg | 0.14% |
| Fibers | 0.0071 g | 0.02% |
| Sugars | 0.0142 g | 0% |
| Protein | 0.0355 g | 0.04% |
| Vitamin C | 0.142 mg | 0.16% |
| Calcium | 0.071 mg | 0.01% |
| Iron | 0.0355 mg | 0.01% |
| Potassium | 0.71 mg | 0.14% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.213 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0142 mg | 1.09% |
| Vitamin B12 | 0.0284 mcg | 1.18% |
| Vitamin E | 0.0142 mg | 0.09% |
| Zinc | 0.0284 mg | 0.01% |
| Selenium | 0.0142 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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