This strawberry cheesecake fat bombs recipe makes some of my most cherished low carb snacks of all time. They’re sweet, creamy, decadent and delightful.

Ingredients:
  • 1/2 cup cream cheese softened
  • 1/4 cup swerve or lakanto 
  • 1/4 cup unsalted butter softened
  • 1/2 cup strawberries sliced
  • 1/2 teaspoon vanilla

Instructions:

  • Place everything in a food processor, and run until the ingredients are liquid-like and the strawberries are smooth.
  • Scoop into your desired container -- a muffin pan lined with liners works great, I used round silicone molds.
  • Place in the freezer for 2 hours, or until firm, and enjoy!