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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
Servings 16
Serving Size 1 Fat Bomb
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Hi, I’m Amy! ✨ I started keto at 297 lbs, unsure where to begin. Fast forward to today — I’ve lost 75 lbs and discovered a love for creating simple, delicious recipes that make keto feel simple and enjoyable. My goal is to help you cut through the noise and find food you actually look forward to eating.
Thanks for printing! If you make this recipe, I’d love to see it — tag me on Instagram @amysketojourney ✨
