Ingredients
Scale
- 8 oz full-fat cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened
- 1/2 cup fresh strawberries, finely diced
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 teaspoon pure vanilla extract
- A pinch of sea salt
Instructions
- Step 1: Prepare the Base Mixture. In a medium-sized mixing bowl, combine the softened cream cheese and the softened butter. Use a hand mixer on medium speed to blend them until the mixture is completely smooth and fluffy. It is vital that both ingredients are at room temperature to avoid any unappealing lumps in your fat bombs.
- Step 2: Sweeten and Flavor. Add the powdered sweetener, vanilla extract, and a tiny pinch of sea salt to the cream cheese mixture. Continue mixing with the hand blender until the sweetener is fully incorporated and the texture remains light. Taste the mixture and adjust the sweetness if you prefer a more dessert-like flavor.
- Step 3: Fold in the Strawberries. Gently fold in the finely diced strawberries using a rubber spatula. Do not use the electric mixer for this step, as you want small chunks of fresh fruit throughout the bombs rather than pink-tinted mush. Ensure the berries are evenly distributed throughout the batter.
- Step 4: Portion and Freeze. Scoop the mixture into a silicone muffin liner or a specialized fat bomb mold. Each cavity should be about two-thirds full. Smooth the tops with the back of a spoon. Place the tray in the freezer for at least 2 hours, or until the fat bombs are firm to the touch. Once frozen, pop them out of the molds and store them in an airtight container in the freezer.
- Cook Time: 15 minutes (plus 2 hours freezing time)