- 8oz cream cheese (full fat)
- 8oz butter (I use salted)
- 1 cup thawed frozen strawberries (measure after thawed) – juice drained but not dry (a tiny liquid is okay) OR 1 cup fresh sliced strawberries
- 2–4 Tbsp powdered erythritol or monk fruit*
Use a food processor or mixer to blend the cream cheese, butter, thawed strawberries, and 2 Tbsp powdered erythritol or monk fruit. Scrape the sides and process again.
Add a little more natural sweetener if desired.
Using a small cookie scoop, scoop onto parchment covered cookie sheet. One batch makes approximately 16 fat bombs. You can make them smaller if needed.
Freeze until solid. Store in the freezer or refrigerator.
Keywords: fat bombs, low-carb, keto, cheesecake, strawberry, cream cheese,