Ingredients
Scale
- 8 oz Cream cheese, softened to room temperature
- 1/2 cup Grass-fed butter, softened
- 1/3 cup Powdered Erythritol or Monk Fruit sweetener
- 1/2 cup Fresh strawberries, finely diced
- 1 tsp Pure vanilla extract
- Optional: A pinch of sea salt to enhance flavor
Instructions
- In a medium-sized mixing bowl, combine the softened cream cheese and the grass-fed butter. Use a hand mixer or a stand mixer to beat the two ingredients together until the mixture is completely smooth and fluffy. This usually takes about 2 to 3 minutes on medium speed. Make sure there are no lumps remaining before moving to the next step.
- Add the powdered sweetener, vanilla extract, and sea salt to the cream cheese mixture. Continue mixing on low speed until the sweetener is fully incorporated. Once mixed, increase the speed for 30 seconds to ensure the base is airy. Gently fold in the finely diced strawberries using a spatula. Be careful not to over-mix, as you want small chunks of strawberry throughout the fat bombs.
- Line a small baking sheet with parchment paper or use a silicone mini-muffin mold. Use a small cookie scoop or a tablespoon to drop even portions of the mixture onto the tray or into the molds. Smooth the tops if desired. Place the tray in the freezer for at least 60 minutes, or until the fat bombs are firm to the touch. Once frozen, pop them out of the mold and store them in an airtight container in the freezer.
- Cook Time: 1 hour 15 minutes