Strawberry Cheesecake & Cookie Dough Fat Bombs
Need a quick, satisfying snack that keeps you fueled? These two keto fat bombs are packed with healthy fats, totally sugar-free and ridiculously easy to make.
They're perfect for meal prep, busy days or a pre/post-workout treat. Keep them in the freezer and let them sit out 10 minutes before eating.
Video tutorial: https://youtu.be/UEZAq6B-fwo
Strawberry Cheesecake & Cookie Dough Fat Bombs
Ingredients
Strawberry cheesecake fat bombs
- 4 oz cream cheese, softened
- 2 oz unsalted butter, melted or softened
- 1/4 cup powdered keto sweetener
- 2 tbsp heavy cream
- 1 tsp strawberry extract
- 1 tsp vanilla extract
- Pinch of salt
- Food coloring (optional)
Chocolate chip cookie dough fat bombs
- 4 oz cream cheese, softened
- 4 oz almond butter
- 2 tbsp coconut oil, melted
- 1/4 cup keto sweetener
- 1 tbsp vanilla extract
- 1/4–1/3 cup sugar-free chocolate chips
- Pinch of salt
Instructions
Strawberry cheesecake
- Beat the cream cheese and butter together until smooth.
- Stir in the sweetener, heavy cream, strawberry extract, vanilla and salt. Taste and adjust the extract or sweetener.
- Scoop into small bite-sized balls on a parchment-lined tray. Add a little food coloring if you like.
- Freeze at least 30 minutes until firm, reshaping if you want. Store airtight in the freezer.
Cookie dough
- Combine the cream cheese, almond butter and melted coconut oil. Stir vigorously with a fork or small whisk until smooth.
- Add the sweetener, vanilla and salt. Taste and adjust. Mix in the chocolate chips.
- Scoop balls onto a parchment-lined tray and freeze at least 1 hour until firm. Store in the freezer.