A fat bomb may be a bite-sized sweet or snack that’s high in fat and low in carbs. They’re typically created with few ingredients that embrace a supply of fat (butter, vegetable oil, cheese, etc.) and a few ingredient (fruit, chocolate, nuts, seeds, coconut, mint, vanilla, lemon, etc.). No sugar is employed.
Fat bombs and different low carb desserts (like keto chocolate chip cookies) area unit nice for anyone on keto as a result of they supply a convenient and delicious snack that meets their diet’s macronutrient necessities — low in carbs, high in fat.
- 6 ounces cream cheese
- 2 - 2.5 ounces fresh or frozen strawberries (or raspberries)
- 2 ounces salted butter (4 tablespoons)
- 1 ounce granular swerve sweetener (roughly 2 tablespoons)
- 1 teaspoon vanilla extract
Instructions
- Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe.
- Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth.
- In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed.
- In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients.
- Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining.
- Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.
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