Thursday, June 15, 2017

Strawberry Cheesecake Fat Bombs

This is a great low carb dessert to keep in the freezer for when you just need something.

Strawberry Cheesecake Fat Bombs

1/2 cup 70 g strawberries, fresh or frozen
3/4 cup = 5.3 oz cream cheese, softened
1/4 cup butter or coconut oil, softened
2 tablespoons powdered erythritol -+*-Beth used Splenda OR 10–15 drops liquid stevia
1 vanilla bean OR 1/2–1 tablespoon vanilla extract

Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

Meanwhile, wash the strawberries. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

Add the powdered erythritol (or stevia)Splenda, vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

Add to the bowl with softened butter and cream cheese.   Use a hand whisk or food processor and mix until well combined.

Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

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