- 1 (8-ounce) brick cream cheese
- 3/4 cup strawberries
- 6 tablespoons salted butter
- 2.5 tablespoons granular swerve or 1/4 cup confectioners swerve
- 1.5 teaspoons vanilla extract
- Soften Ingredients:
- Let cream cheese, strawberries, and butter sit at room temperature until softened, about 1 hour. Then microwave cream cheese in small bowl until very soft and pliable, about 20 seconds.
- Puree Strawberries:
- Blend strawberries until pureed. Stir pureed strawberries, sweetener, and vanilla in bowl until well-mixed.
- Make Batter:
- Add cream cheese and butter to bowl with strawberry mixture, and beat using electric hand mixer until well-mixed without any butter or cream cheese clumps, scraping down beaters and sides of bowl as needed. Divide batter among round silicone molds using back of spoon, yielding about 26 total fat bombs.
- Freeze & Serve:
- Freeze fat bombs until solid, about 2 hours. Serve frozen, and transfer any leftovers to resealable bag in freezer.
NOTES & TIPS
(1) Cream Cheese. 8 ounces is a standard brick size. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(2) Strawberries. About 3 ounces weight or 4 medium-sized strawberries. You can use fresh or frozen, or other berries like raspberries and blueberries. Stick with berries, as other fruits tend to have a lot more carbs.
(3) Sweetener. About 1.3 ounces weight. Swerve is a dry erythritol blend that measures the same as regular sugar; it’s not the same as pure erythritol which is about 70% as sweet. I’ve provided volume measurements for both granulated and confectioners (powdered) since they pack differently into a measuring cup. For consistent results, use the weight value. Substitute with your preferred dry or liquid sweetener by adding it to taste.
(4) Microwaving Cream Cheese. This is an optional step, but it’s very helpful in allowing the cream cheese to easily combine with other ingredients, resulting in a smooth batter. The microwave cooking time is based on a 700 watt microwave with 100% power.
(5) Blending Strawberries. Since this is a small amount of strawberries to blend, I use a personal blender like the Nutribullet and it takes about 10 seconds until pureed. Alternatively, you can mash them by hand or finely chop the strawberries with a knife, if you don’t mind that the fat bomb texture will be chunkier.
(6) Electric Mixer. I recommend a hand mixer, not stand mixer, because the volume of ingredients is small. With a hand mixer, you can more easily incorporate ingredients sticking to the sides of the bowl. I use a KitchenAid 5-speed hand mixer; it takes 1 minute on low speed to coarsely combine ingredients, followed by 2 minutes on medium speed until the batter is smooth.
(7) Beating Ingredients. Take extra care to ensure that all ingredients are fully mixed. Look out for small white clumps of cream cheese in the batter, which can ruin the taste of these fat bombs.
(8) Round Silicone Molds. Silicone molds are convenient because you can easily invert them and pop out the fat bombs after they’re frozen. You can also use any other mold you may have on hand, or even ice cube trays, styrofoam egg cartons, or mini muffin wrappers. You can even put them on a baking sheet using a piping bag. Another idea is freezing the batter as a single rectangle in a baking dish, and then cutting it up into bars after freezing.
(9) Serving. These fat bombs should be enjoyed frozen, as a convenient snack or as a bite-sized dessert after dinner. You can serve them alongside other fat bomb flavors, including peanut butter, chocolate chip cookie dough, lemon, and chocolate.
(10) Nutrition. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.