If you’re following keto, you know how important it is to have quick snacks and treats on hand that won’t knock you out of ketosis. That’s where these strawberry cheesecake fat bombs come in. They’re bite-sized, creamy, and perfectly sweet without the sugar. Think of them as little cheesecake truffles — rich and satisfying, but with just 2g net carbs each.
In This Post
I love making a batch at the start of the week so I always have something to grab when I want a treat. They also freeze beautifully, so you can stash extras for later. Whether you’re new to keto or just looking for a fun, fruity snack, these fat bombs are a recipe worth saving.
Why You’ll Love These
Ingredients & Substitutions
You only need a few simple ingredients to make these strawberry cheesecake fat bombs — plus a couple of easy swaps if you’d like to adjust sweetness or firmness.
Cream cheese – The base that gives these their classic cheesecake taste. Full-fat cream cheese works best for richness and firmness.
Butter – Adds structure and a velvety mouthfeel. For dairy-free, swap with coconut oil.
Powdered erythritol (or monk fruit) – A low-carb sweetener that blends smoothly without grittiness. Start with ¼ cup and adjust if you prefer them sweeter.
Vanilla extract – Rounds out the flavour and adds a warm, sweet note.
Fresh strawberries – Diced for texture or blended into a purée for a smoother filling with a pink tint.
Coconut flour (optional) – A small amount helps absorb excess moisture and makes the fat bombs firmer.
How to Make It
These fat bombs come together in just a few simple steps — no oven, no fancy equipment, just a mixing bowl and a little patience while they chill. The best part? You can sneak a taste along the way (quality control, of course).
Mix the Base
Start by letting your cream cheese and butter soften — this makes all the difference for a smooth mixture. Beat them together until they’re creamy and fluffy. It should already smell a little like cheesecake at this stage.
Sweeten & Flavour
Add your powdered sweetener and vanilla. Give it a taste — this is the moment to decide if you like them sweeter or more tangy. Adjust until it feels just right for you.
Add the Strawberries
Fold in the diced strawberries for little bursts of fruit, or blend them into a purée if you want a smoother texture and that pretty pink colour. Either way, you can’t go wrong.
Shape the Fat Bombs
Scoop the mixture into little balls with a cookie scoop or a couple of spoons. Don’t worry if they’re not perfect — once they’re chilled, they’ll firm up beautifully.
Chill Until Firm
Pop the tray into the fridge for about an hour (or the freezer if you’re in a hurry). Once set, you’ve got creamy, sweet strawberry cheesecake bites ready whenever you need a treat.
Tip: For an extra touch, dip them in melted sugar-free white chocolate — they look like they came straight from a bakery.
Storage & Freezing
Recipe Tips
- Soften first – Let cream cheese and butter sit out for 20–30 minutes before mixing. Cold ingredients will leave lumps.
- Taste as you go – Everyone’s sweet tooth is different on keto. Mix in your sweetener, then taste and adjust before chilling.
- Choose your texture – Dice strawberries for little bursts of fruit, or blend into a purée if you want a smoother pink filling.
- Keep them bite-sized – A small cookie scoop works perfectly. Smaller fat bombs firm up faster and are easier to grab as a snack.
- White chocolate dip – The ones in my photos are dipped in sugar-free white chocolate. Totally optional, but such a fun upgrade if you want them to look bakery-style.
Recipe Card
Strawberry Cheesecake Fat Bombs
Description
These strawberry cheesecake fat bombs are a quick, no-bake keto snack that taste like mini bites of cheesecake. With a creamy filling and bursts of fresh strawberry, they’re the perfect treat to keep in the fridge or freezer when cravings strike.
Ingredients
Fat Bombs
Dipping:
Instructions
-
Blend It Up
Beat softened cream cheese and butter together until smooth and fluffy. -
Sweeten the Pot
Add powdered sweetener and vanilla extract. Mix well, then taste and adjust sweetness if needed. -
Add the Good Stuff
Fold in diced strawberries (or purée for smoother texture). Stir in coconut flour if using. -
Shape the Balls
Scoop mixture into small balls with a spoon or cookie scoop. Place on a tray lined with parchment paper. -
Chill Out
Refrigerate for at least 1 hour, or freeze for 20–30 minutes until set. -
Dip the Chilled Balls
Optional: Melt 150g (1 cup) sugar-free white chocolate chips with 1 tsp coconut oil or butter. Dip chilled fat bombs halfway (or fully), then chill again until the coating is set.
Equipment
Nutrition Facts
Servings 16
Serving Size 1 Fat Bomb
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 30mg10%
- Sodium 40mg2%
- Potassium 55mg2%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 2g4%
- Calcium 15 mg
- Net Carbs 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sweetener choice – Powdered sweeteners blend more smoothly than granulated. If you only have granulated erythritol, blitz it in a blender first.
Batch size – This recipe makes about 16 fat bombs, but you can easily double it and freeze half for later.
Texture tweak – If your mixture feels too soft to scoop, chill it for 10–15 minutes, then shape into balls.
Strawberry swap – You can use raspberries or blueberries for a flavour twist, but note the carb count will change slightly.
