WEBThese gorgeous strawberry keto fat bombs will make your eyes and your belly happy! Delicious, easy & healthy keto snack with paleo + vegan option! Yields 8 Servings. Prep Time 10 mins Cook Time 10 mins Total Time 1 hr 30 mins. 3.50 oz (100g) about 10-11 middle sized strawberries (fresh or frozen) 2 tbsp (0.6oz/16g) finely ground almond flour.
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WEBInstructions. Rinse and roughly chop the strawberries and set aside. In a large bowl, beat the cream cheese until nice and smooth then add the heavy whipping cream and beat until fluffy. In a small bowl, combine the gelatin and boiling water and mix until the gelatin is completely dissolved. Add the gelatin and fresh strawberries to the cream
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WEBProcess the ingredients. Process the cream cheese, butter, thawed strawberries, and powdered sweetener together. 2. Scrape and process again. Scrape the sides of your food processor or bowl and process or mix once again. Taste your cream cheese fat bombs mixture and add a little more natural sweetener if you prefer. 3.
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WEBHow to Make Strawberry & Cream Fat Bombs. Mix all ingredients with a hand mixer for 5 minutes until well combined. Set the mixture in the fridge for 1 hour. When the mixture is set, rub your hands with a little coconut oil and shape the mix into ten evenly-sized fat bombs. The coconut oil will stop the mix from sticking to your hands.
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WEBPreheat oven to 350 degrees F. Quarter the strawberries and place them in a bowl, along with the sweetener and vanilla. Toss well until the berries are fully coated. Spread the strawberries out on a lined baking tray and bake for 20 minutes. Allow to cool on the tray.
WEBPulse until broken down into a powder. If using fresh strawberries, mash them well with a fork or mince with a sharp knife. If using frozen strawberries, let them defrost first, drain any excess liquid, then mash with a fork. Add all ingredients to a medium sized bowl. Mix with a fork until fully combined.
WEBAdd the strawberries into a small (non-stick) pot and set the heat to medium. Let the strawberries simmer for about 15 minutes and stir them regularly while they cook.
WEBMelt some sugar-free chocolate (I use Lily’s dark chocolate baking bars - they are Stevia sweetened!) in a small bowl by microwaving for two 30-second bursts. Stir until smooth. With a spoon, drizzle chocolate over the bombs. Store the finished keto strawberry fat bombs in an airtight container and place in the freezer.
WEBIn a large bowl, add the mashed strawberries, softened cream cheese, heavy cream, unsalted butter, powdered powder, and vanilla extract. Mix using an electric mixer until smooth and creamy. Spoon the mixture using a small cookie scooper into 24 small silicone molds. Place in the freezer for 1-2 hours until set.
WEBHow to Make Strawberry Cheesecake Fat Bombs. Add all the ingredients to the bowl of a food processor and blend. Scrape down the sides of the bowl and continue mixing until everything is well combined. Using a cookie scooper, add the batter into 24 silicone mini muffin molds or other small fat bomb molds that you have on hand.
WEBUse the whisk to combine well. Strawberry puree poured into melted coconut oil. Combine fat bomb mixture with a whisk. Finally, spoon the fat bomb mixture into the lined muffin tin in a 1 tablespoon increment until all tins are filled. Place the strawberry fat bombs into the freezer until firm. This should take around 30 minutes.
WEBIn a separate bowl mash the strawberries. Mix in the sweetener. You can either try to incorporate the strawberries into the cream cheese mixture with a spatula, or place everything in a food processor and pulsing a few times. Pipe the mixture into ice cube molds and freeze for at least 2 hours. Keep frozen.
WEBAdd all of the ingredients into a mixing bowl. Blend on high with electric mixer until smooth and creamy. Fill 18 sections of a small rectangular or square candy mold with the fat bomb batter. Place the fat bombs into the freezer to set for a minimum of 2 hours before serving.
WEBInstructions. Add all the ingredients to a food processor. Process for 1-2 minutes. Scrape the sides of the food processor, and process again for 1-2 minutes. Use a cookie scoop to scoop the batter out of the food processor, and add to a mini-muffin tray lined with paper liners. Freeze for atleast an hour.
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WEBSkip ahead to the Keto Strawberry Cheesecake Fat Bombs recipe! Keto Strawberry Cheesecake Fat Bombs. And y’all…chocolates are my favorites. So I’ve been experimenting a bit. In all of that experimentation, I found (and fell in love with) fat bombs. They remind me of a really rick truffle, but without the price that I pay for sugar.
WEBCombine the coconut oil, cashew butter, vanilla, strawberry & almond extract and stevia and heat on low temperature until melted. Whisk to combine. Pour 1 Tablespoon into each mold. Carefully put nuts into each mold--pressing …
WEBSoften 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 ( Note 4 ), about 20 seconds. Puree Strawberries: Blend strawberries until pureed ( Note 5 ). Stir pureed strawberries, sweetener, and vanilla in bowl until